What Is a Coffee Roast Profile? Flavor and Batch Consistency
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…
Roasting & beans
Blogs
Roasting & beans
27 articles.
Roasting & beans
What Is the Agtron Scale? Measuring Coffee Roast Degree
The Agtron scale measures coffee roast degree with near-infrared light. Learn Gourmet vs Commercial scales, Delta Agtron and how it keeps batches…
Roasting & beans
Green Coffee Moisture Content and Its Impact on Roasting
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.
Roasting & beans
First Crack and Second Crack in Coffee Roasting Explained
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.
Roasting & beans
Coffee Moisture Content and Water Activity: Shelf Life Keys
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…
Roasting & beans
Coffee Quality: Sensory Benchmarks and Technical Parameters
Coffee quality is judged by sensory benchmarks such as aroma, body and aftertaste, and technical parameters such as moisture, water activity and…
Roasting & beans
Coffee Diplomacy: Ambassadors Meet at Lien Viet Green
In June 2025, Lien Viet Green hosted diplomats from Nicaragua, Colombia and Peru in Hanoi for a specialty coffee cupping event on trade and cultural…
Roasting & beans
Vietnam Specialty Coffee: What It Is and How It Is Graded
Vietnam specialty coffee explained: the 80-point standard, how Fine Robusta and highland Arabica qualify, and what roasters and buyers should check.
Roasting & beans
What Is Natural Anaerobic Processing in Specialty Coffee?
Natural Anaerobic ferments whole coffee cherries in sealed, oxygen-free tanks before drying, giving complex fruit flavors, heavy body and a long,…
Roasting & beans
What Is Coffee Fermentation? How It Shapes Flavor Profiles
Coffee fermentation is how microbes turn cherry sugars into flavor precursors. Learn how controlled fermentation shapes acidity, sweetness and aroma…
Roasting & beans
Green Coffee Defects: Why Strict QC Shapes Roasting Quality
Green coffee defects cause uneven roasts and harsh cups. Learn the SCA defect categories and how multi-stage QC keeps every roast batch clean and…
Roasting & beans
How Lien Viet Green Controls Quality in Every Roasting Batch
Lien Viet Green controls quality in every roasting batch with lot analysis, Hot Air roasting with recorded roast data, Q Grader cupping and lot…
Roasting & beans
Vietnam Specialty Coffee: Market Opportunities and Trends
Vietnam specialty coffee is moving from bulk Robusta to traceable Fine Robusta and highland Arabica.
Roasting & beans
Quang Tri Liberica Coffee: Agronomy, Fermentation, Roasting
Quang Tri Liberica, known locally as jackfruit coffee, ripens late and needs careful anaerobic fermentation and roasting to bring out its jackfruit…
Roasting & beans
Origin Sourcing Journeys with Lien Viet Green Farm Partners
Lien Viet Green's origin sourcing journeys take B2B buyers to partner farms to see cultivation, join post-harvest processing and cup coffee at the…
Roasting & beans
Multigenerational Coffee Farming Heritage in Vietnam
How Vietnam’s multigenerational coffee farming families pass on know-how, adopt modern agronomy and give buyers a stable, traceable source of green…
Roasting & beans
Microlot Private-Label Coffee: Exclusive Profiles for Brands
Microlot private-label coffee gives your brand an exclusive cup profile, built from a selected Vietnamese lot with processing and fermentation…
Roasting & beans
B2B Coffee Farm Tours: Linking Buyers to Sustainable Origins
B2B coffee farm tours let commercial buyers verify origin, audit harvest and processing, and meet farmers in Vietnam before committing to long-term…
Roasting & beans
Coffee Seed Maturity: How Ripeness Shapes Roasting Quality
Coffee seed maturity decides how much sugar and density a bean brings to the roaster. Learn why ripe cherries roast evenly and unripe ones taste harsh.
Roasting & beans
Maillard Reaction in Coffee Roasting: Color and Flavor
The Maillard reaction in coffee roasting turns sugars and amino acids into brown melanoidins and aromas, shaping the color, sweetness and body of…
Roasting & beans
Hot Air vs Drum Roasting: Heat Transfer and Flavor
Hot Air vs drum roasting: how each machine transfers heat, which flavors each tends to bring out, and why roast profile control matters more than the…
Roasting & beans
What Is Organic Coffee? Organic Standards from Farm to Cup
What is organic coffee? Learn the organic standards for soil, pest control, biodiversity and post-harvest handling that keep coffee clean from farm…
Roasting & beans
Specialty Coffee Begins with Quality Raw Materials
Specialty coffee starts at the farm: cultivar, terroir and ripe-cherry picking set flavor potential that no roasting or processing method can create…
Roasting & beans
Lien Viet Green: Bringing Vietnamese Coffee to the World
At the Son La Arabica event, Lien Viet Green test-roasted and cupped local beans with growers and roasters, helping bring Vietnamese coffee to global…
Roasting & beans
What Is Coffee Screen Size? Does Bean Size Affect Taste?
Coffee screen size grades green beans by diameter in 1/64-inch steps. Even sizing helps beans roast evenly, but bigger beans do not taste better on…
Roasting & beans
Sustainable Coffee & Processing Methods
Sustainable coffee joins environmental care, fair pay for farmers and quality standards. See how natural, washed, honey and wet-hulled processing…
Roasting & beans
Liên Việt Green and the Embassy of Peru
Lien Viet Green met trade officials from the Embassy of Peru to discuss how Vietnamese Robusta and Peruvian Arabica can together grow specialty coffee.
Prefer tasting to reading?
Book a cuppingBook a cupping at our Long Bien roastery
Bring your machine or recipe; we roast samples to your taste.