Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Washed coffees
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
Risk of over-fermentation
This topic explains why honey and pulped natural processes carry risks of over-fermentation, the conditions that cause it, and how producers manage these risks to protect cup quality.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
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.