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.
Water activity
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.
Sampling protocols (offer, pre-ship, landed)
This topic explains the three main sampling stages in coffee trade—offer, pre-shipment, and landed—why each is important, and how they ensure quality and consistency across the supply chain.
Documentation and certificates
This topic explains the role of documentation and certificates in coffee milling and export, the types required, and how they ensure compliance, traceability, and buyer confidence.
Sample prep and moisture verification
This topic explains how coffee samples are prepared for analysis during milling and how moisture verification ensures beans meet quality and safety standards before export or roasting.
Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.