Coffee Cupping Basics – Kenya Coffee School article.
- Barista Mtaani #for all ;
- #the Coffee farmer
- # The Youth Baristas
- #The Coffee Roast Masters #The Entrepreneurs
- #Coffee Startups
- # for Consumers
- #for Cuppers
- #for you!
Green Coffee Grading Explained – Kenya Coffee School article.
Sensory Skills in Coffee – Kenya Coffee School article.
Grinding Coffee for Different Brews – Kenya Coffee School article.
Pour Over Brewing Techniques – Kenya Coffee School article.
Rate of Rise (RoR) measures how quickly bean temperature increases during roasting. It reflects energy input, bean absorption, and thermal momentum. Stable RoR curves indicate controlled energy application, while sudden spikes or crashes signal imbalance. High RoR early in the roast drives moisture evaporation, while controlled decline prevents surface scorching. Late-stage RoR crashes can lead […]
Secondary defects include broken beans, shells, minor insect damage, and partial discoloration. While less severe than primary defects, cumulative secondary defects still affect appearance and flavor. Tolerance thresholds vary by market and contract. Specialty buyers typically demand lower defect counts than commercial buyers. Understanding tolerance limits helps producers target appropriate markets. Managing secondary defects improves […]
Fluid-bed roasters suspend beans in hot air, relying almost entirely on convection. This design offers rapid response and uniform heating. However, limited conductive heat changes flavor development dynamics. Fluid-bed roasting often produces cleaner profiles with less body. Understanding convective dominance helps roasters adjust profiles appropriately.
Agroforestry integrates trees into coffee systems to enhance biodiversity and ecosystem services. Species selection influences habitat quality, nutrient cycling, and microclimate stability. Well-designed systems align conservation with production.
Espresso crema interacts with alcohol and sugar to form emulsions. Managing temperature and agitation preserves texture and mouthfeel in espresso cocktails.
