Pick the group that matches your business. Articles from the Lien Viet Green roastery.
A coffee roast profile is the time-temperature record of each batch. Learn how BT, RoR and development time shape flavor and keep every batch consistent.
The Agtron scale measures coffee roast degree with near-infrared light. Learn Gourmet vs Commercial scales, Delta Agtron and how it keeps batches…
Green coffee moisture content shapes how beans roast. Learn the 10.5–11.5% target, water activity limits and how roasters adjust heat for consistency.
First Crack and Second Crack are two audible roasting milestones. Learn when they occur, how they change flavor, and why roasters track them with data.
Coffee traceability records each lot from farm GPS coordinates to roast logs and the QR code on the bag, helping F&B brands meet EUDR rules and earn…
Why is coffee quality inconsistent? Seven causes, from changing origins and roaster preheat to missing roast data and storage, plus fixes for cafés.
Fine Robusta is Robusta that scores 80+ points in CQI cupping with zero primary defects. Learn how it tastes, how it is graded and how cafés use it.
The SCA sets specialty coffee standards, CQI runs the Q grading system and Q Graders score coffee.
Moisture content and water activity decide green coffee shelf life and roasting behavior. Learn the 10–12% MC and below 0.60 aw targets and how to…
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