Common faults: scorching and bitterness
The common faults in ibrik and Moka pot brewing that lead to scorching and bitterness, and how to prevent them.
Regularly clean
Noise, dust, and worker safety
Identify potential hazards in a roastery environment and implement effective safety measures for staff health and comfort.
Cooling trays: speed and uniformity
Understand how cooling trays rapidly stop the roast, preserve flavor, and ensure uniform cooling of coffee beans.
Burners, airflow paths, and chimneys
Explore how burners, airflow management, and chimney design impact heat distribution, roast consistency, and smoke/degassing control in coffee roasting systems.
Bag types and pest protection
This topic explains the different bag types used for storing coffee in parchment or green form, their strengths and weaknesses, and the best practices for protecting against pests during storage.
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.