Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Specialty market
Safety and dust mitigation
This topic explains the safety risks in coffee milling facilities, particularly dust-related hazards, and outlines best practices for protecting workers, equipment, and product quality.
Density separation (gravity tables)
This topic explains how density separation using gravity tables is applied in coffee milling, why it matters for quality, and how it improves uniformity and market value.
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.