What makes a coffee great—and how can you tell? This series explores the full journey of coffee quality, from farm to cupping table. You’ll learn how each stage of production—from pests and diseases on the farm to fermentation, drying, and even sample roasting—can impact a coffee’s final profile. We also walk through the physical grading process, common defects, and quality analysis techniques used by professionals. Whether you’re in sourcing, QC, or just want a deeper understanding of what affects cup quality, this series gives you the tools to evaluate coffee with more clarity and confidence.
13 Video Modules
- The Coffee Cherry
- Pests and Diseases
- Processing Issues
- Pulping Issues
- Fermentation Issues
- Washing Issues
- Drying Issues
- Storage Issues
- Hulling Issues
- Green Coffee Classification
- Green Coffee Defects
- Sample Preparation and Roasting
- Quality Analysis
