The brew method that showcases the intention and skill in the coffee industry.
Using water to extract the parts of the coffee seed that we want to drink.
How temperature, humidity, oxygen, and time affect the chemical compounds in coffee.
Developing the flavors and aromas we associate with coffee.
Helpful guidelines to remember when approaching the cupping table.
The basics of using heat over time to alter green coffee.
Fair trade helps farmers and workers access better trading terms for sustainably produced products.
Coffee certifications and labels tell consumers about the farming practices used to produce a certain coffee.
The basics of processing coffee from a ripe cherry to a ready-to-roast seed.
How importers and exports manage risk and finance the coffee while it is in transit.