Retail display considerations
How retail display choices—lighting, placement, packaging, and turnover—affect roasted coffee freshness and consumer perception.
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Oil on beans and degradation
Understand why oils appear on roasted coffee beans and how this relates to bean degradation and roast quality.
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Preservation strategies
This topic explains the key strategies used to preserve green coffee quality during storage and transport, focusing on packaging, climate control, and handling practices that slow aging and staling.
Bag permeability and oxygen ingress
This topic explains how the permeability of coffee storage bags affects oxygen exposure, why it accelerates staling, and how different packaging choices influence quality preservation.
Water activity and microbial risk
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.