01 - World coffee trade QA 019 Can one use differentials to quantify the real impact of quality or marketing improvement measures? QA 031 Where to find visual information on the coffee industry? QA 037 When does a “crop year” start? QA 038 Why is coffee not sold in currencies other than the US Dollar? QA 041 When does the coffee crop in Togo start? QA 049 Why is it said (September 2005) that prices have recovered when in fact they are falling? QA 056 How is green coffee exported? QA 066 Please provide some insight in the production, shipping and distribution of Guatemalan coffee for North America, particularly Canada. QA 068 Why does the International Coffee Organization (ICO) publish four different coffee prices? QA 069 Can you include coverage of coffee agronomy and research in www.thecoffeeguide.org? QA 072 How are world coffee prices determined and why are there no futures markets in coffee producing countries? QA 075 What are the possibilities of producing soluble coffee in Ethiopia and what would this require? QA 077 What is the significance of the ICO reference numbers found on bags of green coffee? QA 078 How to specify delivery of an ICO Certificate of Origin under a documentary credit? QA 079 What prevents growers from marketing finished product direct to (wholesale) consumers? QA 080 Where to find coffee price information, for free… QA 082 What are the usual border controls on coffee and why have them? QA 084 Can you give production and domestic consumption figures for Indonesia and Malaysia? QA 085 How much specialty coffee does the world consume? QA 091 Please provide some data on the Spanish market for coffee. QA 112 Do any guidelines exist for the setting of producer or farm gate prices? QA 118 What drives the (price) difference between the markets for arabica and robusta coffee? QA 120 Do Cecafe and the public auctions play a role in the setting of producer prices in Brazil? QA 122 Where can students find statistics on the coffee market? QA 123 Does growing concentration on the production side pose a risk to smaller producing countries? QA 132 What is the size of the world market for decaffeinated coffee? QA 137 Why are there differences between the disappearance and final inventory figures in section 02.01.03 of the Guide, and the ICO data base? QA 138 Where to find charts showing coffee production areas and their ports of shipment? QA 142 What is the function of ‘middlemen’ in the coffee chain? Are they necessary? QA 148 Why is price correlation between Brazilian robusta and the London futures market so low? QA 149 How to establish/operate a database for coffee? QA 153 Please provide data on coffee imports into Australia. QA 156 Is there a ‘world price’ for coffee? QA 157 What margins do importers make? QA 158 Where to find training courses aimed at green coffee procurement staff? QA 159 What effect will the expiry of the Cotonou Agreement (end 2007) have on coffee exports to the European Union? QA 160 What is the object of Brazil’s PEPRO coffee auctions? QA 161 Will significant price rises trigger increased production? If so, will that come from already established producers or will new producers enter the market as well? QA 167 What is the volume and structure of the coffee trade between Vietnam and The Netherlands? QA 174 When was The Coffee Guide last updated? QA 188 Who along the coffee value chain gets what portion of the retail price? QA 189 Would producers benefit from sales in currencies other than the US dollar? QA 190 Where does Vietnam rank in terms of world production? QA 194 How much arabica and robusta does Japan import from Indonesia? QA 198 Does the imposition of an export tax affect CIF or FOB prices? What about already existing contracts? QA 202 Will coffee prices be influenced by the current (2008) financial crisis? QA 203 Can you provide coffee import statistics for Morocco? QA 211 How does biennial bearing impact on coffee production? QA 212 Can brokers usefully link coffee producers and importers on a commission basis? QA 213 How can brokers/agents safeguard against being cut out of the loop after bringing exporters/importers together? And, can they charge commission to both? QA 219 What impact could current high prices for Colombian coffee have? QA 220 How does the market appreciate Puerto Rican coffee? QA 222 Are certifications improving farmers’ net incomes? QA 225 How does the El Niño phenomenon impact on coffee production? QA 228 Where to find statistics on the role of women in the coffee sector? QA 234 Will increased production in Colombia affect prices negatively?

02 - The markets for coffee QA 001 Is all coffee equally suitable for decaffeination ? QA 007 Where to find coffee import data and details of the market structure for major European markets ? QA 024 Why do some differentials ease when futures prices rise? QA 030 How to identify technical consultancy services for the establishment of instant coffee production facilities? QA 031 Where to find visual information on the coffee industry? QA 032 How to approach potential buyers? QA 033 How to identify arabica buyers? QA 038 Why is coffee not sold in currencies other than the US Dollar? QA 045 Do retail price reductions for roasted coffee hurt growers? QA 052 How do producing and consuming countries, and the ICO, promote coffee consumption? QA 056 How is green coffee exported? QA 057 Where to find really detailed information on imports into different consumer markets? QA 059 What marketing strategy for good quality arabica? QA 064 In percentage terms, how much soluble coffee can be extracted from roasted coffee beans? QA 066 Please provide some insight in the production, shipping and distribution of Guatemalan coffee for North America, particularly Canada. QA 073 How to go about identifying good quality roasted coffee for the Moroccan market? QA 075 What are the possibilities of producing soluble coffee in Ethiopia and what would this require? QA 076 Where can we find statistical information on coffee consumption for specific countries? QA 079 What prevents growers from marketing finished product direct to (wholesale) consumers? QA 081 Why is green coffee blended? QA 083 What is the relationship between blending, and flavour or taste profiles? QA 086 How to market specialty coffee domestically in a producing country? QA 087 Where to find suppliers, specifications and quotes for complete roasting and packaging lines? QA 089 What is the role and importance of chicory in the coffee industry? QA 091 Please provide some data on the Spanish market for coffee. QA 094 How to find foreign buyers for (good quality) coffee? QA 095 What are the caffeine levels in soluble coffee? QA 100 In a Code of Conduct or coffee standard, what is the difference between certification and verification? QA 102 Does ‘certification’ by itself enhance a coffee’s marketability (value, price, quality) ? QA 113 Can Internet Coffee Sellers be listed in www.thecoffeeguide.org? QA 116 How should one approach the Japanese market? QA 118 What drives the (price) difference between the markets for arabica and robusta coffee? QA 121 What, if any, is the difference between 'powder coffee' and 'soluble coffee'? QA 122 Where can students find statistics on the coffee market? QA 124 How much organic coffee is sold in France? QA 131 How to differentiate between the mainstream and the specialty industry? QA 132 What is the size of the world market for decaffeinated coffee? QA 134 What duties are payable and what documentation do US Customs require to clear green coffee imports? QA 136 What is the market for natural caffeine? QA 137 Why are there differences between the disappearance and final inventory figures in section 02.01.03 of the Guide, and the ICO data base? QA 140 Why is the teabag system not used in the coffee sector? QA 141 What is the demand for certified coffee like Utz Kapeh, and what drives major players to take an interest? QA 142 What is the function of ‘middlemen’ in the coffee chain? Are they necessary? QA 144 Are consumer tastes in Germany changing? QA 147 What are the advantages and limits of (brand) loyalty in coffee marketing? QA 148 Why is price correlation between Brazilian robusta and the London futures market so low? QA 153 Please provide data on coffee imports into Australia. QA 157 What margins do importers make? QA 159 What effect will the expiry of the Cotonou Agreement (end 2007) have on coffee exports to the European Union? QA 160 What is the object of Brazil’s PEPRO coffee auctions? QA 162 Organic coffee - where are the main producers? QA 163 Why vacuum-pack coffee? QA 165 How has the Central American coffee industry changed in recent years in the face of new consumption tendencies? QA 167 What is the volume and structure of the coffee trade between Vietnam and The Netherlands? QA 171 What regulations apply to Brazilian coffee imported into the USA? QA 188 Who along the coffee value chain gets what portion of the retail price? QA 189 Would producers benefit from sales in currencies other than the US dollar? QA 190 Where does Vietnam rank in terms of world production? QA 191 What are the functions and responsibilities of brokers? QA 194 How much arabica and robusta does Japan import from Indonesia? QA 202 Will coffee prices be influenced by the current (2008) financial crisis? QA 203 Can you provide coffee import statistics for Morocco? QA 211 How does biennial bearing impact on coffee production? QA 212 Can brokers usefully link coffee producers and importers on a commission basis? QA 213 How can brokers/agents safeguard against being cut out of the loop after bringing exporters/importers together? And, can they charge commission to both? QA 219 What impact could current high prices for Colombian coffee have? QA 232 Is the quality of Brazilian specialty coffee progressing? QA 234 Will increased production in Colombia affect prices negatively?

03 - Niche markets, environment and social aspects QA 007 Where to find coffee import data and details of the market structure for major European markets ? QA 009 Can a geographical (district or area) name be trademarked? QA 011 Can one register a district (or area name) as a Trademark or a Collective Mark in the United States? At what cost and how? QA 015 How to register trademarks in the EU and what is the cost ? QA 027 What are the pros and cons of exclusive marketing arrangements? QA 029 How to approach the Italian market? QA 032 How to approach potential buyers? QA 033 How to identify arabica buyers? QA 036 How to start promoting a new specialty coffee? QA 039 What effect will rising production of organic coffee have on premia and, what is being done to reduce the cost of certification? QA 044 How to register a trademark in Japan and at what cost? QA 047 How can growers minimize the cost of organic certification? QA 048 Does it pay to exhibit at coffee trade shows? QA 052 How do producing and consuming countries, and the ICO, promote coffee consumption? QA 057 Where to find really detailed information on imports into different consumer markets? QA 059 What marketing strategy for good quality arabica? QA 065 How to find buyers in Europe or North America for Malawi specialty grade coffee? QA 073 How to go about identifying good quality roasted coffee for the Moroccan market? QA 074 Which Geographical Positioning Equipment (GPS) to use and where to find it? QA 081 Why is green coffee blended? QA 085 How much specialty coffee does the world consume? QA 086 How to market specialty coffee domestically in a producing country? QA 087 Where to find suppliers, specifications and quotes for complete roasting and packaging lines? QA 100 In a Code of Conduct or coffee standard, what is the difference between certification and verification? QA 102 Does ‘certification’ by itself enhance a coffee’s marketability (value, price, quality) ? QA 110 What is the difference between gourmet coffee and specialty coffee? QA 114 Is espresso coffee ‘specialty’ or ‘mainstream’? QA 116 How should one approach the Japanese market? QA 124 How much organic coffee is sold in France? QA 128 What is the exact difference between a Trademark and a Geographic Indication? QA 131 How to differentiate between the mainstream and the specialty industry? QA 140 Why is the teabag system not used in the coffee sector? QA 141 What is the demand for certified coffee like Utz Kapeh, and what drives major players to take an interest? QA 144 Are consumer tastes in Germany changing? QA 147 What are the advantages and limits of (brand) loyalty in coffee marketing? QA 150 For robusta, is there any difference in yield between dry and wet processing? QA 151 How to enter the export market for organic coffee? QA 154 Is the USDA changing the Internal Inspection System (ICS) arrangement for organic smallholder coffee? QA 162 Organic coffee - where are the main producers? QA 165 How has the Central American coffee industry changed in recent years in the face of new consumption tendencies? QA 166 How to promote premium coffee in a price-conscious environment? QA 168 How to export very small lots, say 50 bags or less? QA 173 Where to find help in growing coffee from seed in Australia? QA 176 Is the entry of the McDonald’s Corporation into specialty coffee positive for the coffee industry? QA 183 What rules and norms apply to the import of organic coffee into Japan? QA 192 Can coffee growers, especially smallholders, benefit from carbon offsets? QA 205 Are there any Internet auctions that market specialty coffee? QA 214 What is the average cost of the coffee certification process? QA 220 How does the market appreciate Puerto Rican coffee? QA 222 Are certifications improving farmers’ net incomes? QA 228 Where to find statistics on the role of women in the coffee sector? QA 232 Is the quality of Brazilian specialty coffee progressing? QA 235 Does (organic) coffee production affect climate change?

04 - Contracts QA 005 Does delayed shipment due to lack of shipping space constitute Force Majeure ? QA 010 Are the ECC Contract (Europe) and the GCA Contract (New York) valid for sales to markets outside Europe and North America, particularly Japan ? QA 014 If a container is formally opened and resealed, can a receiver reject it ? QA 025 Who is liable for extra costs caused by transit delays, for example if transhipment cargo is left behind in an intermediary port?’ QA 027 What are the pros and cons of exclusive marketing arrangements? QA 035 Is credit risk in Europe different from in the United States? QA 050 What are the consequences of a port being declared closed, i.e. New Orleans late August 2005? QA 058 Why are some shipping lines abandoning ‘Less than Container Load or LCL’ in favour of ‘Full Container Load or FCL’? QA 061 When damage occurs en route to an FCL shipment, who is responsible? QA 063 How does piracy on the high seas affect coffee shipping and insurance costs, and who is responsible to pay any increases? QA 067 In shipping, who decides what constitutes a war risk zone? And, how is this implemented? QA 078 How to specify delivery of an ICO Certificate of Origin under a documentary credit? QA 090 What is involved in importing small amounts of coffee directly from growers into the United States? Taxes? Licenses? Regulations? QA 101 What to do about a complaint over green bean appearance one month after arrival of the coffee at destination? QA 105 In shipping, if the buyer fails to declare the destination in time, what redress does the seller have? QA 127 What are the different logistics aspects to watch when exporting green coffee? QA 143 Why are Incoterms not used in the European coffee trade? QA 145 Who is liable for missing bags when container seals and locks show no signs of tampering? QA 177 Is selling shipment coffee basis ‘quality and count final on departure’ possible? QA 179 On what grounds, if any, may a buyer withhold payment? * QA 180 On what grounds, if any, can a buyer reject a shipment and what would the consequences be? QA 182 In case of partial contract execution, what penalty if any does the European Contract for Coffee prescribe? QA 184 What would an arbitrator consider when reviewing a (partial) default, i.e. failure to ship all or some of a contract? QA 191 What are the functions and responsibilities of brokers? QA 198 Does the imposition of an export tax affect CIF or FOB prices? What about already existing contracts? QA 199 What can a buyer do when his shipper defaults? QA 208 If quality deteriorates during (delayed) transit, who is responsible? QA 209 Who is liable for fumigation costs on arrival of infested shipments? QA 215 Damage during loading – who should initiate insurance action? QA 216 Is delayed payment sufficient cause to cancel a contract? QA 218 Who is responsible when bags go missing from an LCL/FCL shipment? QA 221 Will reducing availability of credit insurance affect the coffee trade? QA 231 How can small exporters obtain competitive ocean freight rates?

05 - Logistics and insurance QA 003 Why is West African coffee for the US often transhipped in Europe and not routed direct ? QA 004 Should desiccants (or dry-sacs) be used in containers or not ? QA 012 Can one insure against loss of quality/value of coffee whilst detained under US anti-terrorism legislation ? QA 013 What is the function of a container liner ? QA 014 If a container is formally opened and resealed, can a receiver reject it ? QA 020 Can exporters access NYBOT's Electronic Commodity Operations System: eCOPS? QA 025 Who is liable for extra costs caused by transit delays, for example if transhipment cargo is left behind in an intermediary port?’ QA 034 What can exporters do to limit transhipment delays? QA 046 Why is the use of transhipment growing? QA 050 What are the consequences of a port being declared closed, i.e. New Orleans late August 2005? QA 055 Why is damaged or contaminated coffee sold 'for salvage'? QA 058 Why are some shipping lines abandoning ‘Less than Container Load or LCL’ in favour of ‘Full Container Load or FCL’? QA 061 When damage occurs en route to an FCL shipment, who is responsible? QA 063 How does piracy on the high seas affect coffee shipping and insurance costs, and who is responsible to pay any increases? QA 067 In shipping, who decides what constitutes a war risk zone? And, how is this implemented? QA 071 What proportion of the global trade in coffee is shipped in bulk? How much can a bulk container hold and is there a minimum tonnage requirement? QA 077 What is the significance of the ICO reference numbers found on bags of green coffee? QA 090 What is involved in importing small amounts of coffee directly from growers into the United States? Taxes? Licenses? Regulations? QA 109 When the nearby price on the futures market is above the forward price, does this affect logistics in producing countries? If so, how? QA 127 What are the different logistics aspects to watch when exporting green coffee? QA 143 Why are Incoterms not used in the European coffee trade? QA 145 Who is liable for missing bags when container seals and locks show no signs of tampering? QA 164 Is it possible for empty containers to be loaded as normal? Are they not weighed? QA 168 How to export very small lots, say 50 bags or less? QA 208 If quality deteriorates during (delayed) transit, who is responsible? QA 209 Who is liable for fumigation costs on arrival of infested shipments? QA 215 Damage during loading – who should initiate insurance action? QA 218 Who is responsible when bags go missing from an LCL/FCL shipment? QA 231 How can small exporters obtain competitive ocean freight rates?

06 - E-Commerce and supply chain management QA 020 Can exporters access NYBOT's Electronic Commodity Operations System: eCOPS? QA 113 Can Internet Coffee Sellers be listed in www.thecoffeeguide.org? QA 149 How to establish/operate a database for coffee? QA 169 Do electronic market places for green coffee exist? If so, which are they? QA 205 Are there any Internet auctions that market specialty coffee?

07 - Arbitration QA 005 Does delayed shipment due to lack of shipping space constitute Force Majeure ? QA 006 Seeking redress through arbitration - how easy is it really? QA 010 Are the ECC Contract (Europe) and the GCA Contract (New York) valid for sales to markets outside Europe and North America, particularly Japan ? QA 101 What to do about a complaint over green bean appearance one month after arrival of the coffee at destination? QA 105 In shipping, if the buyer fails to declare the destination in time, what redress does the seller have? QA 179 On what grounds, if any, may a buyer withhold payment? * QA 180 On what grounds, if any, can a buyer reject a shipment and what would the consequences be? QA 182 In case of partial contract execution, what penalty if any does the European Contract for Coffee prescribe? QA 184 What would an arbitrator consider when reviewing a (partial) default, i.e. failure to ship all or some of a contract? QA 199 What can a buyer do when his shipper defaults?

08 - Futures markets QA 008 What processes are used to obtain Washed Brazils and Pulped Naturals ? QA 016 How are the price differentials determined for the different origins that are tenderable against the New York C Contract? QA 017 What are the advantages of an origin being ‘tenderable’ against the New York C Contract? QA 021 What is meant by ‘washing out contracts’? QA 040 What is “arbitrage” between the Brazilian and New York futures markets? QA 042 How are differentials set for the different robusta origins that are tenderable in London? And, how does a robusta origin become ‘tenderable’? QA 043 What is the effective impact of NYBOT’s August 31 2005 declaration of Force Majeure in respect of the port of New Orleans? QA 051 What role do ‘investment funds’ play in the coffee trade? QA 054 In market analysis, what is the difference between ‘fundamentals’ and ‘technicals’? QA 062 Does ‘not hedging’ one’s green coffee stock amount to speculation? QA 072 How are world coffee prices determined and why are there no futures markets in coffee producing countries? QA 092 What is meant by ‘buying the switch’ in the futures market? QA 098 Can exporters take advantage of ‘arbitrage’ between different futures markets? QA 115 What is the purpose of ‘stopping tenders’ on the futures market? QA 117 Why are US and European stocks certified for delivery against the futures markets of New York (NYBOT) and London (LIFFE)? QA 119 What would be the pre-requisites for establishing a futures market in Vietnam? QA 126 Can growers use Put Options to manage price risk? QA 130 What are the quality parameters for coffee traded under the New York ‘C’ Contract? QA 133 Is electronic trading of Coffee ‘C’ futures being introduced and, if so, what impact might this have? QA 135 Could price differences occur between the open outcry and the electronic trading of the New York C Contract? Arbitrage in other words? QA 139 Can one change/withdraw orders once placed in NYBOT’s new electronic ‘pre-order’ facility? QA 169 Do electronic market places for green coffee exist? If so, which are they? QA 172 What is the meaning and impact of a ‘squeeze’ in London robusta futures? QA 185 Do margin calls impact on Price To Be Fixed or PTBF contracts? QA 186 Under PTBF contracts, what if shippers ‘fix’ the price without actually owning the physical coffee that is to be supplied? QA 193 Do “index speculators” affect coffee and if so, how? QA 197 Why have the margin requirements for New York arabica coffee futures been raised? Will this have any influence on price fluctuations? QA 200 Can options help to minimise the consequences of possible defaults? QA 217 Why is Papua New Guinea Y-1 grade discounted? After all, it is tenderable at the New York basis or contract price. QA 223 How are futures trading positions chosen for price fixing? QA 226 How should futures transactions be accounted for? QA 227 Why and how to deliver coffee from origin to the London Liffe futures market? QA 229 What is ‘novation’ and how does it feature in futures trading? QA 230 How are differentials determined and how to hedge them?

09 - Hedging and other operations QA 021 What is meant by ‘washing out contracts’? QA 024 Why do some differentials ease when futures prices rise? QA 040 What is “arbitrage” between the Brazilian and New York futures markets? QA 043 What is the effective impact of NYBOT’s August 31 2005 declaration of Force Majeure in respect of the port of New Orleans? QA 051 What role do ‘investment funds’ play in the coffee trade? QA 054 In market analysis, what is the difference between ‘fundamentals’ and ‘technicals’? QA 062 Does ‘not hedging’ one’s green coffee stock amount to speculation? QA 092 What is meant by ‘buying the switch’ in the futures market? QA 098 Can exporters take advantage of ‘arbitrage’ between different futures markets? QA 103 Affordable credit for small growers versus price risk: what are the options? QA 109 When the nearby price on the futures market is above the forward price, does this affect logistics in producing countries? If so, how? QA 115 What is the purpose of ‘stopping tenders’ on the futures market? QA 117 Why are US and European stocks certified for delivery against the futures markets of New York (NYBOT) and London (LIFFE)? QA 126 Can growers use Put Options to manage price risk? QA 133 Is electronic trading of Coffee ‘C’ futures being introduced and, if so, what impact might this have? QA 135 Could price differences occur between the open outcry and the electronic trading of the New York C Contract? Arbitrage in other words? QA 139 Can one change/withdraw orders once placed in NYBOT’s new electronic ‘pre-order’ facility? QA 172 What is the meaning and impact of a ‘squeeze’ in London robusta futures? QA 185 Do margin calls impact on Price To Be Fixed or PTBF contracts? QA 186 Under PTBF contracts, what if shippers ‘fix’ the price without actually owning the physical coffee that is to be supplied? QA 193 Do “index speculators” affect coffee and if so, how? QA 197 Why have the margin requirements for New York arabica coffee futures been raised? Will this have any influence on price fluctuations? QA 200 Can options help to minimise the consequences of possible defaults? QA 223 How are futures trading positions chosen for price fixing? QA 226 How should futures transactions be accounted for? QA 227 Why and how to deliver coffee from origin to the London Liffe futures market? QA 229 What is ‘novation’ and how does it feature in futures trading? QA 230 How are differentials determined and how to hedge them?

10 - Risk and the relation to trade credit QA 018 What are the credit risks involved in direct sales? QA 035 Is credit risk in Europe different from in the United States? QA 103 Affordable credit for small growers versus price risk: what are the options? QA 216 Is delayed payment sufficient cause to cancel a contract? QA 221 Will reducing availability of credit insurance affect the coffee trade?

11 - Coffee quality QA 001 Is all coffee equally suitable for decaffeination ? QA 002 What happens to coffee refused entry into the USA by the FDA ? QA 008 What processes are used to obtain Washed Brazils and Pulped Naturals ? QA 019 Can one use differentials to quantify the real impact of quality or marketing improvement measures? QA 022 How to avoid parchment over-drying and loss of colour in dry, hot conditions? QA 023 Does one need both a grader and a gravity table in a small milling line? QA 026 Can mineral fertilization change cup characteristics? QA 029 How to approach the Italian market? QA 039 What effect will rising production of organic coffee have on premia and, what is being done to reduce the cost of certification? QA 053 Which are the main processing systems to produce green coffee beans from coffee cherries? QA 060 Would exporters of gourmet coffee benefit from sorting equipment that detects phenolic beans and other bacteria that affect the cup, but do not impact the green color of the bean? QA 069 Can you include coverage of coffee agronomy and research in www.thecoffeeguide.org? QA 083 What is the relationship between blending, and flavour or taste profiles? QA 088 Is there a standard form for cup testing, i.e. to record coffee quality? QA 089 What is the role and importance of chicory in the coffee industry? QA 093 What causes phenolic taste in green coffee beans and how to combat it? QA 095 What are the caffeine levels in soluble coffee? QA 096 What could cause different taste experiences in (decaffeinated) coffee? QA 097 How easy is it to sample for OTA in green coffee? QA 099 How to differentiate between Rio flavour, phenolic taste, and ‘fermented’? QA 104 In coffee tasting: when, if at all, does ‘fruity’ pass from acceptable to unacceptable? QA 106 Why do some growers ‘stump’ their coffee trees? QA 108 What is the conversion ratio of fresh cherry to green bean (clean coffee)? QA 110 What is the difference between gourmet coffee and specialty coffee? QA 111 Where to find technical information on the roasting and chemistry of coffee? QA 114 Is espresso coffee ‘specialty’ or ‘mainstream’? QA 125 What makes a fine coffee? QA 129 How do bean density, bean processing and bean size affect roast characteristics? QA 146 Why ‘steam-clean’ robusta coffee? QA 150 For robusta, is there any difference in yield between dry and wet processing? QA 151 How to enter the export market for organic coffee? QA 152 How can cherry be pulped manually? QA 154 Is the USDA changing the Internal Inspection System (ICS) arrangement for organic smallholder coffee? QA 155 Is the cup quality of large beans (like Maragogype or Kenya AA) always better? QA 158 Where to find training courses aimed at green coffee procurement staff? QA 163 Why vacuum-pack coffee? QA 166 How to promote premium coffee in a price-conscious environment? QA 170 Which process was used to arrive at the conclusion that ochratoxin is mostly eliminated during roasting? QA 173 Where to find help in growing coffee from seed in Australia? QA 175 Does polishing add value to quality coffee? QA 178 What are the differences between Pulped Natural, Semi-Washed and Washed coffee? QA 181 How do destoners and catadors work? QA 187 Why separate coffee beans by size during milling and then mix them again for export? QA 195 What could cause ‘occasional’ foul cups in apparently sound green coffee? QA 196 Do small green coffee particles affect cup taste? QA 201 Does air quality affect green coffee beans? QA 204 In green coffee, what is the meaning of European and American Preparation? And Brazil ‘Swedish’? QA 206 Are peaberries inferior? If not, why do certain buyers object to them? QA 207 Can a coffee be rejected even if the quality was formally certified at origin? QA 210 Does espresso coffee contain less caffeine than traditional brews? QA 217 Why is Papua New Guinea Y-1 grade discounted? After all, it is tenderable at the New York basis or contract price. QA 224 What chemical changes occur during coffee processing? QA 233 Would air-conditioning improve green coffee storage in hot climates?

12 - Quality control issues QA 002 What happens to coffee refused entry into the USA by the FDA ? QA 004 Should desiccants (or dry-sacs) be used in containers or not ? QA 026 Can mineral fertilization change cup characteristics? QA 028 Where to find information on Pesticide Residues Regulations for Japan? QA 053 Which are the main processing systems to produce green coffee beans from coffee cherries? QA 055 Why is damaged or contaminated coffee sold 'for salvage'? QA 060 Would exporters of gourmet coffee benefit from sorting equipment that detects phenolic beans and other bacteria that affect the cup, but do not impact the green color of the bean? QA 070 Have new Pesticide Residues Regulations been published for Japan? QA 088 Is there a standard form for cup testing, i.e. to record coffee quality? QA 093 What causes phenolic taste in green coffee beans and how to combat it? QA 096 What could cause different taste experiences in (decaffeinated) coffee? QA 097 How easy is it to sample for OTA in green coffee? QA 099 How to differentiate between Rio flavour, phenolic taste, and ‘fermented’? QA 104 In coffee tasting: when, if at all, does ‘fruity’ pass from acceptable to unacceptable? QA 107 Are there standard particle sizes for different types of ground coffee such as regular, drip or fine grind? QA 108 What is the conversion ratio of fresh cherry to green bean (clean coffee)? QA 130 What are the quality parameters for coffee traded under the New York ‘C’ Contract? QA 146 Why ‘steam-clean’ robusta coffee? QA 152 How can cherry be pulped manually? QA 155 Is the cup quality of large beans (like Maragogype or Kenya AA) always better? QA 170 Which process was used to arrive at the conclusion that ochratoxin is mostly eliminated during roasting? QA 176 Is the entry of the McDonald’s Corporation into specialty coffee positive for the coffee industry? QA 177 Is selling shipment coffee basis ‘quality and count final on departure’ possible? QA 178 What are the differences between Pulped Natural, Semi-Washed and Washed coffee? QA 181 How do destoners and catadors work? QA 183 What rules and norms apply to the import of organic coffee into Japan? QA 187 Why separate coffee beans by size during milling and then mix them again for export? QA 195 What could cause ‘occasional’ foul cups in apparently sound green coffee? QA 196 Do small green coffee particles affect cup taste? QA 201 Does air quality affect green coffee beans? QA 204 In green coffee, what is the meaning of European and American Preparation? And Brazil ‘Swedish’? QA 206 Are peaberries inferior? If not, why do certain buyers object to them? QA 207 Can a coffee be rejected even if the quality was formally certified at origin? QA 210 Does espresso coffee contain less caffeine than traditional brews? QA 224 What chemical changes occur during coffee processing? QA 233 Would air-conditioning improve green coffee storage in hot climates?

13 - Climate change and the coffee industry QA 192 Can coffee growers, especially smallholders, benefit from carbon offsets? QA 235 Does (organic) coffee production affect climate change?

14 - Training and the coffee industry No Q & A found for this chapter.