Bean fracture and chipping
Recognize the causes and prevention methods for fractured or chipped coffee beans during and after roasting.
Uneven roasting
Uneven color and heat application
Learn how uneven roasting occurs and strategies to achieve uniform color across a batch.
Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Screen size grading standards
This topic explains screen size grading standards in coffee milling, how they are measured, why they matter for market classification, and their impact on roasting and flavor consistency.
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.
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.