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Coffee Logistics 101 | 2. What is the second step in the coffee supply chain?
Definition: The second step in the coffee supply chain is the processing of coffee cherries to extract the beans. Explanation: Once...

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Aug 10, 20241 min read


Roasting 101 (End) | Unlock the Secrets of Coffee Roasting!
Dive into our comprehensive guide that breaks down the fundamental methods and principles of coffee roasting, as endorsed by the...

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Aug 7, 20242 min read


Roasting Glossary 9 | Silver skin - Underdeveloped
81. Silver skin [ˈsɪlvər skɪn]: Silver skin is the thin, papery layer surrounding the coffee bean, which typically falls off during...

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Aug 5, 20241 min read


Roasting Glossary 8 | Roast defects - Screen
70. Roast defects [roʊst ˈdiːfɛkts]: Roast defects are undesirable characteristics in roasted coffee, such as scorching, tipping, or...

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Jul 24, 20242 min read


Roasting Glossary 7 | Pyrolysis - Roast degree
61. Pyrolysis [paɪˈrɒlɪsɪs]: Pyrolysis is the thermal decomposition of organic materials in coffee beans during roasting, resulting in...

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Jul 18, 20242 min read


Roasting 101 | 5. Chemical Reactions in the Roasting Process
1. Maillard Reaction The Maillard reaction is one of the most important chemical reactions in the coffee roasting process. This reaction...

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Jul 4, 20243 min read


Tracing the Roots | The Miraculous Formation of Coffea Arabica
Coffea Arabica, a beloved coffee variety worldwide, is renowned not only for its refined and unique flavor but also for its extraordinary...

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Jul 1, 20242 min read


Roasting Glossary 3 | Cooling tray - Drum rotation
20. Cooling tray [ˈkuːlɪŋ treɪ]: A cooling tray is a component where roasted beans are placed to cool quickly and evenly, often equipped...

iovn2802
Jun 27, 20242 min read


Roasting Glossary 2 | Chaff - Cooling time
11. Chaff [tʃæf]: Chaff is the thin outer skin of coffee beans that detaches during roasting. It needs to be removed as it can affect air...

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Jun 26, 20241 min read


|Can High-Quality Robusta Replace Arabica?|
Jenna Gottlieb spoke with Pranoy Thipaiah from Kerehaklu coffee farm in India about the rising potential of fine robusta. Climate change...

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Jun 21, 20241 min read


| The Impact of Climate on Coffee Flavor and Bean Quality |
Climate plays a crucial role in determining the flavor and quality of coffee. Factors such as temperature, altitude, rainfall, soil...

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Jun 20, 20243 min read


| The Story of Kona Coffee |
Kona coffee, grown in the Kona Districts of Hawaii's Big Island, is celebrated for its smooth, balanced flavor with hints of sweetness...

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Jun 17, 20243 min read


8 Trending Technologies in Specialty Coffee Roasting
The specialty coffee roasting industry continuously innovates with modern technologies to enhance quality and efficiency. Here are eight...

iovn2802
Jun 10, 20242 min read


| Introduction to Quang Tri Coffee, Khe Sanh |
Quang Tri is one of the provinces in Central Vietnam, famous for producing high-quality Arabica coffee. Particularly, the Khe Sanh area,...

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Jun 5, 20243 min read


Buon Ma Thuot | Leading Vietnam's Central Highlands Coffee Industry
Buon Ma Thuot, located in Dak Lak province, stands at the forefront of Vietnam's coffee production, renowned for its high-quality Robusta...

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Jun 5, 20242 min read


Lam Dong Province | A Premier Region in Vietnam's Coffee Industry
Lam Dong, in Vietnam's Central Highlands, is a key coffee-producing region, contributing significantly to both domestic and international...

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Jun 4, 20241 min read


Coffee Roasting Profile | Pour-Over and Espresso
Flavor Profile a. Acidity Light Roasts: Lightly roasted beans, stopped at lower end temperatures, retain more acidity. This contributes...

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Jun 4, 20242 min read


Coffee Roasting | Chemical Reactions
Maillard Reaction The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their...

iovn2802
Jun 3, 20242 min read
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