Blogs

Coffee knowledge for cafés, bakeries and OEM

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For cafés & chains

A glossary of 50 essential coffee terms for café and F&B owners, covering species, processing, roasting, brewing and cupping, to help you talk with…

2026-09-059 min read

For cafés & chains

A long-term coffee supply chain strategy keeps flavor consistent across harvests. See how steady origins, green bean checks and saved roast profiles…

2026-09-058 min read

Roasting & beans

Coffee quality is judged by sensory benchmarks such as aroma, body and aftertaste, and technical parameters such as moisture, water activity and…

2026-09-058 min read

Roasting & beans

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…

2026-09-056 min read

Roasting & beans

Vietnam specialty coffee explained: the 80-point standard, how Fine Robusta and highland Arabica qualify, and what roasters and buyers should check.

2026-09-056 min read

For bakeries

Steeped bags brew by full immersion for a fuller body; drip bags brew like a pour-over for a cleaner, brighter cup.

2026-09-058 min read

Roasting & beans

Natural Anaerobic ferments whole coffee cherries in sealed, oxygen-free tanks before drying, giving complex fruit flavors, heavy body and a long,…

2026-09-059 min read

Roasting & beans

Coffee fermentation is how microbes turn cherry sugars into flavor precursors. Learn how controlled fermentation shapes acidity, sweetness and aroma…

2026-09-0510 min read

Roasting & beans

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…

2026-09-059 min read

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