Light, oxygen, and heat control
How light, oxygen, and heat accelerate staling in roasted coffee, and best practices for controlling these factors in storage and packaging.
Roasted coffee
One-way valves and sealing
The role of one-way valves and proper sealing in coffee packaging, ensuring freshness by balancing degassing with oxygen protection.
Fat-washing and texture
How fat-washing works in coffee cocktails, why bartenders use it, and how it transforms both flavor and texture.
Cuban cafecito and colada
The preparation, cultural role, and social traditions around Cuban cafecito and colada, iconic sweet espresso-based drinks in Cuban culture.
Packaging sustainability and recycling
The environmental impact of coffee packaging, challenges with recycling, and innovations that aim to make packaging more sustainable.
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.