Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Post roast
Whole bean vs ground stability
Why whole beans stay fresher longer than ground coffee, and how particle size impacts oxidation, aroma loss, and shelf life.
Degassing and CO2 curves
How roasted coffee degasses CO₂ over time, why it matters for freshness, and how to manage storage and brewing around degassing curves.
Common home brewing mistakes
The most frequent mistakes made in home coffee brewing, why they matter, and how to fix them for better results.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.