GREEN COFFEE
Analysis of Physical Attributes
Chemistry of Green Coffee - Major Chemical
Components and Causes of Ochratoxins (OTA) and
Health Risks
THERMODYNAMICS IN COFFEE ROASTING
Heat Transfer Modes
Heat Diffusion - Basics, Diffusion from Outer to Inner
Bean, Water’s Role and Effect on Roast Defects
PHYSICAL CHANGES
Expansion - Glass Transition, Internal Pressure,
Porosity and Structural Degradation
Changes in Extractability and Solubility - Roast
Degree and Speed Effects
CHEMICAL CHANGES
Chemical Reasons for Color Change
Measuring Roast Color
Effect on Solubility
Acidity and Bitterness Changes
Bitterness Changes
Effect on Aromatics
Acrylamide Formation
SENSORY ANALYSIS
Evaluation of Development Time Modulations
Quality Control Methodology
WHOLESALE AND RETAIL BUSINESS
Customer Preferences
Price calculations - Cost of Roasted Coffee, Profit
Margin and Batch Size Requirements
ROASTERY MANAGEMENT
Roastery Production Design and Optimization
Supply Chain Management
Monitoring Roasting Process
Blending
Roast Degree’s Effect on Cleaning and Maintenance