Analysing the coffee-to-consumers production, taking into account the key factors affecting the coffee quality that are strictly linked to the consistency of the grind.
A specific analysis of the roasting results, verifying the development of the beans in terms of yield, colour, uniformity, humidity, friability and odour.
An overview of the coffee processing: from the coffee species to how the roasting, blending, grinding and degassing processes influence the aroma and taste of the cup.