Designing profiles for density and size
This topic covers how to create roasting profiles tailored to bean density and size, ensuring even roast and optimal flavor development.
Sensory evaluation
Assessing age vs quality trade-offs
This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
Quality approval and claims
This topic explains how quality approval works in green coffee trade, what happens when shipments don’t meet contract specifications, and how claims are managed between buyers and sellers.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.
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.