Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
Quality control
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
Turning schedules and moisture tracking
This topic explains the importance of turning schedules and moisture monitoring during natural (dry) coffee processing, showing how these practices ensure uniform drying, prevent defects, and protect flavor quality.
Third Wave movement and specialty coffee
In this topic we explore the rise of the Third Wave coffee movement, how it redefined coffee as an artisanal product, and the role of specialty coffee in reshaping global consumption, trade, and culture.