Kaiserblick Knowledge

Wiki Log

17 min read

Wiki Log

Append-only record of all wiki operations.

2026-04-28 — Ingest: kofio-co-crawl.md

Source: Kofio.co (crawl of https://www.kofio.co, 100 pages) File moved to: raw/International export/kofio-co-crawl.md

Pages created (2):

  • kofio-co-crawl.md — Source summary; platform mechanics, roaster list, pricing benchmarks, El Salvador gap, B2B arm, strategic relevance
  • kofio.md — Platform concept page; business model, product structure, retail pricing table, ES underrepresentation, relevance to Kaiserblick export strategy

Pages updated (3):

  • green-coffee-trading.md — Added “European Specialty Retail Pricing” section (retail price tiers, back-calculation to green price, ES market gap); added kofio and main-lane-coffee-roasters to related pages
  • coffee-processing.md — Added Co-fermented definition to Anaerobic Fermentation section; added Kofio to sources and related pages
  • index.md — Added kofio to Trade section; added kofio-co-crawl to Sources section

Key insights:

  • El Salvador has only 1 listing on Kofio vs. 7 Guatemala, 4 Honduras — a clear market gap
  • European specialty retail: €72–124/kg; implies viable green price range of ~€16–25/kg for Kaiserblick lots
  • Co-fermented coffee is a formal commercial category on European platforms, not a niche curiosity

Open questions flagged:

  • Total roaster count on Kofio (crawl captured ~12; actual number likely much higher)
  • Whether Kofio accepts roasters based outside Europe
  • Germany and France shipping rates not captured in this crawl

2026-04-28 — Ingest: mainlanecoffeeroasters-crawl.md

Source: Main Lane Coffee Roasters website (crawl of https://mainlanecoffeeroasters.com, 24 pages) File moved to: raw/International export/mainlanecoffeeroasters-crawl.md

Pages created (3):

  • main-lane-coffee-roasters-crawl.md — Source summary; German roaster profile, ES producers, product tiers, BioKrop project, competitive pricing reference
  • main-lane-coffee-roasters.md — Company concept page; business model, product lineup, 6 producer profiles, contact/legal info
  • alotepec-metapan.md — El Salvador’s northern coffee region; geography, BioKrop project, key producers (Pineda, Recinos), comparison to Apaneca-Ilamatepec

Pages updated (4):

  • coffee-varieties.md — Expanded Anacafé-14 profile; added Chiroso and Mundo Maya in new “Market Varieties” section
  • coffee-processing.md — Added Anaerobic Fermentation section with low-temperature cold-chamber variant
  • apaneca-ilamatepec.md — Added wiki-link to alotepec-metapan in region listing and related pages
  • index.md — Added alotepec-metapan (Farming), main-lane-coffee-roasters (Trade), main-lane-coffee-roasters-crawl (Sources)

2026-04-28 — Ingest: europe-worldofcoffee-org-crawl.md

Source: World of Coffee Europe website (crawl of https://europe.worldofcoffee.org, 50 pages) File moved to: raw/International export/europe-worldofcoffee-org-crawl.md

Pages created (3):

  • europe-worldofcoffee-org-crawl.md — Source summary; Brussels 2026, Geneva 2025 recap, past editions, award winners
  • world-of-coffee.md — Trade show concept page; features, Producer Village, relevance to Kaiserblick
  • specialty-coffee-association.md — SCA profile; organiser of WoC and industry standards body

Pages updated (2):

  • green-coffee-trading.md — Added World of Coffee Brussels 2026 section with Producer Village and Green Coffee Connect
  • index.md — Added world-of-coffee, specialty-coffee-association, europe-worldofcoffee-org-crawl

2026-04-26 — Initial ingest: kaiserblick-dev-crawl.md

Source: Kaiserblick Specialty Coffee (website) (crawl of https://kaiserblick.dev, 9 pages)

Pages created (12):

  • kaiserblick-specialty-coffee.md — Company overview
  • apaneca-ilamatepec.md — Growing region
  • farms.md — All six farms with details
  • coffee-varieties.md — All varieties grown across farms
  • team.md — Team overview
  • roxanne-fredericksen.md — Head Roaster profile
  • leopold-robner.md — Coffee Trade / founder profile
  • guillermo-rios.md — General Manager profile
  • roasting-service.md — Contract roasting and roasted coffee sales
  • green-coffee-trading.md — Green coffee export and traceability
  • experiences.md — Visitor experiences
  • the-house.md — Historic house restoration project
  • kaiserblick-dev-crawl.md — Source summary page

Open questions flagged:

  • San Antonio and El Izotal farms referenced in roasted coffee sales but not in published farm list
  • Trading page (/en/trading.html) is 404 — under development
  • Full traceability planned for 2026/2027 harvest; not yet in place

2026-04-26 — Ingest: MAOES ∙ Manual de producción de insumos orgánicos.pdf

Source: Manual de producción de insumos orgánicos by MAOES (2022) (49 pages, 2022) File moved from: raw/Import/ → raw/Farming/

Pages created (8):

  • maoes-organic-inputs-manual.md — Source summary page
  • maoes.md — Movimiento de Agricultura Orgánica de El Salvador (organisation)
  • organic-farming.md — Six principles of organic agriculture (MAOES framework)
  • soil-health.md — The 3M framework: Minerales, Microorganismos, Materia Orgánica
  • mountain-microorganisms.md — MM collection, anaerobic reproduction, and liquid activation
  • bocashi.md — Fermented solid fertilizer: ingredients, 15-day and 8-day processes, dosages
  • biofertilizers.md — Basic biofertilizer, Super Magro, battery of bioles, phototrophic MF
  • organic-pest-control.md — M5, Apichi, Bordelés, Sulfocálcico, Visosa, Ceniza broths with full recipes
  • coffee-diseases.md — Roya, broca, ojo de gallo, antracnosis, mal rosado, mal de hilachas, mancha de hierro

Key connections to existing wiki:

  • Coffee pulp/parchment explicitly listed as bocashi ingredient (links to wet processing)
  • Insecticida Apichi explicitly noted as excellent for broca del café
  • Caldo Visosa specifically for coffee roya
  • San Cayetano organic transition: this manual is the primary practical reference

2026-04-26 — Ingest: El Arte del Café (Racineux & Tran)

Source: El Arte del Café by Sébastien Racineux & Chung-Leng Tran (Lunwerg, 2017) (194 pages, Lunwerg 2017; original French: Hachette/Marabout 2016) File moved from: raw/Import/ → raw/Reference/ (new subdirectory created)

Pages created (5):

  • el-arte-del-cafe.md — Source summary page
  • coffee-processing.md — Washed, natural, honey/pulped natural, giling basah; cup profiles and comparisons
  • roasting.md — Roast profiles, development time, light roast rationale, single origin vs. blend, packaging, storage
  • cupping.md — SCA cupping protocol, equipment, evaluation criteria, flavour wheel
  • coffee-cherry.md — Cherry anatomy, plant lifecycle, altitude-flavour relationship, propagation methods
  • green-coffee-selection.md — Dry milling, 4-stage selection, GrainPro packaging, past crop, traceability

Pages updated (2):

  • coffee-varieties.md — Added detailed variety profiles (Bourbon, Pacas, Pacamara, Geisha, Caturra, Catuai, Typica, Catimor) with origin, plant, productivity, resistance, cup, and preparation details
  • apaneca-ilamatepec.md — Added El Salvador country profile (Consejo Salvadoreño del Café, cup characteristics, harvest window), altitude-flavour table, additional growing regions

Index updated: Added Processing and Roasting/Quality sections; added el-arte-del-cafe to Sources.

Key connections to existing wiki:

  • Roya (Hemileia vastatrix) and broca (Hypothenemus hampei) confirmed as primary pests — consistent with coffee-diseases.md and organic-pest-control.md
  • Washed processing consistent with Kaiserblick’s wet processing operations
  • Light roast philosophy (roasting.md) directly aligned with Roxanne Fredericksen’s stated approach
  • Altitude-flavour table confirms Kaiserblick’s 1,200–1,800 masl range as optimal for acidity and complexity
  • Pacamara origin confirmed as El Salvador 1958 with CIRAD — adds institutional detail to existing variety page
  • El Salvador harvest November–March confirmed (consistent with existing wiki)

Open questions flagged:

  • Gesha farm “El Izotal” still unresolved — book lists Geisha as grown in Panama primarily; Kaiserblick’s Gesha·El Izotal source remains unverified
  • Organic certification claim (book says it does not improve cup quality) is a contested position in specialty coffee

2026-04-27 — Ingest: SCA ∙ The Coffee Brewing Handbook (Ted R. Lingle, 2nd ed. 2011)

Source: The Coffee Brewing Handbook by Rob Lingle (SCA, 2011) (95 pages) File moved from: raw/Import/ → raw/Brewing/ (new subdirectory created)

Pages created (8):

  • sca-coffee-brewing-handbook.md — Source summary page with full takeaways organised by topic
  • coffee-brewing-control-chart.md — Three-variable diagnostic tool: strength (% TDS), extraction (% solubles yield), brewing formula; ideal zone; diagnostic failure zones
  • extraction.md — Solubles yield, under/over-extraction, three phases of brewing (Wetting → Extraction → Hydrolysis), 18–22% ideal range
  • grind.md — Particle size, Tyler mesh sieve standards, grind-to-brewing-time table, light roast grinding characteristics
  • brew-water-quality.md — Chlorine and chlorophenol risk, carbonate alkalinity, zeolite contraindication, ideal water parameters table, treatment methods
  • brewing-methods.md — Six methods: steeping, decoction, percolation, drip filtration, vacuum, pressurized infusion; filter type and body comparison
  • brewing-standards.md — US (CBC) and Nordic (NCC) standards; temperature, turbulence, SCAA Brewer Certification criteria, holding
  • coffee-freshness.md — Post-brew flavour degradation; three causes (volatile loss, chlorogenic acid breakdown, evaporation); 30-minute rule; holding and serving temperatures

Pages updated (2):

  • roasting.md — Added “Roast Level and Brewing Chemistry” section: trigonelline degradation by roast level, chlorogenic acid breakdown, phenolic compounds, Arabica vs. Robusta differentiator, light roast grinding cross-link
  • cupping.md — Added “Cupping vs. Brewing Evaluation” section distinguishing quality assessment (cupping) from brew performance assessment (CBCC + TDS)

Index updated: Added new “Brewing Science” section (7 entries); updated roasting description; added sca-coffee-brewing-handbook to Sources.

Key connections to existing wiki:

  • Light roast grinding characteristics (fewer fines, tenacious beans) directly informs Roasting Service customer guidance and Roxanne Fredericksen’s roast development
  • Nordic standard (60–70 g/liter) directly relevant to Green Coffee Trading European export customers
  • Chlorogenic acid post-brew breakdown is a specific quality risk for Kaiserblick’s high-acidity Apaneca-Ilamatepec lots — links Coffee Freshness ↔ Apaneca-Ilamatepec
  • Arabica vs. Robusta phenol and chlorogenic acid content provides scientific basis for Kaiserblick’s Arabica-only position
  • Water chemistry guidance actionable for Kaiserblick Specialty Coffee local café customers in El Salvador (chlorinated municipal water risk)

Open questions flagged:

  • Nordic brewing standard cited in handbook (60–70 g/liter) may reflect pre-2011 NCC recommendation; current SCA standard may differ — verify against current SCA guidelines before citing to customers
  • Handbook covers filter methods only; espresso brewing science not included — a gap for Kaiserblick customers using espresso equipment

2026-04-27 — Ingest: SCA ∙ Coffee Sensory and Cupping Handbook (Fernández-Alduenda & Giuliano, 2021)

Source: Coffee Sensory and Cupping Handbook by Fernández-Alduenda & Giuliano (SCA, 2021) (67 pages + appendices) File moved from: raw/Import/ → raw/Sensory/ (new subdirectory created)

Pages created (5):

  • sca-coffee-sensory-cupping-handbook.md — Full source summary with all takeaways organised by part and chapter
  • coffee-flavor-wheel.md — Coffee Taster’s Flavor Wheel (SCA/WCR/UC Davis 2016), WCR Sensory Lexicon, development history, usage guide
  • sensory-science.md — Foundations: three-pathway flavor perception model, objectivity vs. subjectivity, bias and error taxonomy, crossmodal effects
  • sensory-attributes-and-value.md — Cup of Excellence price premium research; which sensory attributes drive market value; Kaiserblick positioning implications
  • sensory-testing-methods.md — Triangulation, 3-AFC, δ’ (delta-prime), 9-point hedonic scale, JAR scales, CATA, descriptive cupping; panel size guidance

Pages updated (4):

  • cupping.md — Added SCA protocol parameters table, panel size guidance (6 minimum for contract decisions), sweetness crossmodal explanation, bias/error summary section; expanded Related pages
  • roasting.md — Corrected bitterness chemistry: chlorogenic acid lactones and phenylindanes are bitter (not sour); added phenylindane neuroprotective research note; added third source
  • green-coffee-trading.md — Added “Sensory Attributes and Pricing” section (CoE research); added “Pre-shipment and Arrival Sampling” section; expanded Related pages
  • index.md — Added new “Sensory Science and Evaluation” section (4 entries); updated cupping description; added source entry

Key connections to existing wiki:

Open questions flagged:

  • Nordic brewing standard verification (from previous ingest) still outstanding
  • Phenylindane neuroprotective properties: emerging research only — not yet established clinical fact; flag before marketing use
  • CoE price premium data (Traore et al., 2018) reflects a specific competitive auction context; may not fully generalize to direct-trade Salvadoran micro-lot pricing

2026-04-27 — Ingest: Scott Rao ∙ Espresso Extraction — Measurement and Mastery (2013)

Source: Espresso Extraction: Measurement and Mastery by Scott Rao (2013) (~100 pages, self-published) File moved from: raw/Import/ → raw/Brewing/

Context: User confirmed that Kaiserblick roasts varieties and blends for coffee shops using espresso machines, in addition to filter coffee. All espresso-specific content is therefore fully in scope.

Pages created (4):

  • scott-rao-espresso-extraction.md — Source summary with full takeaways by chapter
  • espresso-extraction.md — Espresso parameters (dose, brewing ratio, temp, time, extraction), over/underextraction, non-linear effects, variable table
  • coffee-refractometer.md — %TDS measurement instrument, zero-setting protocol, sample measurement steps, extraction calculation, QC applications (burr monitoring, barista consistency, roast development)
  • pressure-profiling.md — Pump pressure optimization, Rao’s recommended ramp-up/full/declining profile, preinfusion benefits, precision requirements

Pages updated (7):

  • grind.md — Added: bimodal PSD, burr size impact on extraction ceiling, burr sharpness degradation curve, doser vs. doserless comparison, 7-swipe dosing protocol; added Rao to sources
  • extraction.md — Added espresso extraction section (19–20% target, brewing ratio, underextraction as default risk), refractometer reference; added Rao to sources
  • roasting.md — Added “Roast Development and Espresso Extraction” section: underdevelopment causes 1–4% extraction loss, cupping aroma diagnostic protocol, tension with light roasting philosophy; added Rao to sources
  • brew-water-quality.md — Added Rao’s espresso water chemistry table, alkalinity/softening critical risk for espresso (may make 19% impossible), Langelier Saturation Index for scale prediction; added Rao to sources
  • coffee-freshness.md — Added “Roast Age for Espresso vs. Filter” section: CO₂ forces coarser grind for espresso, 2–3 week rest recommendation, filter prefers freshest beans; comparison table; added Rao to sources
  • roasting-service.md — Added espresso-extraction and coffee-refractometer cross-links
  • index.md — Added espresso-extraction, pressure-profiling, coffee-refractometer to Brewing Science section; added scott-rao-espresso-extraction to Sources; updated grind, extraction, brew-water-quality, coffee-freshness descriptions

Key connections to existing wiki:

Contradictions / tensions flagged:

  • Light roast philosophy vs. roast development: Rao warns that the trend toward very light roasting frequently causes underdevelopment and low extraction. Kaiserblick must manage DTR carefully to achieve both light color and full cellulose porosity.
  • Water softening: Rao’s caution (high-bicarbonate + softening = extraction failure) is consistent with Lingle’s warning but more specific to espresso — now documented in Brew Water Quality

Open questions:

  • El Salvador water alkalinity levels — relevant to whether local coffee shops face the softening risk Rao describes
  • VST basket availability in El Salvador — Rao’s recommended precision baskets may require import

2026-04-27 — Ingest: Scott Rao ∙ The Coffee Roaster’s Companion (2014)

Source: The Coffee Roaster’s Companion by Scott Rao (2014) (~3,692 lines, self-published) File moved from: raw/Import/ → raw/Roasting/

Pages created (7):

  • scott-rao-roasters-companion.md — Full source summary with takeaways by chapter, contradiction table
  • roast-development.md — ROR, DTR, Three Commandments in detail, inner-bean vs. outer-bean development, charge temperature, roast time ranges
  • roast-machine-types.md — Classic drum, indirectly heated drum, fluid-bed, recirculation; heat transfer breakdown; machine selection criteria (capacity, airflow, gas control, cooling, data logging, pollution control)
  • roast-defects.md — Underdevelopment, baked, smoky, surface burning, grassy, flat; cup defect → roast cause → fix table; bean trait vs. roast artifact distinction
  • green-coffee-storage.md — Moisture content (10.5–11.5%), water activity (0.53–0.59), packaging comparison (burlap/GrainPro/vacuum/freezing), ideal storage conditions, seasonality definition
  • roasted-coffee-storage.md — Staling mechanisms (outgassing, oxidation, volatiles), storage format comparison (valve bag/nitrogen/pressurized can/freezing), single-serve freezing protocol
  • blending.md — Post-blend by taste (Rao’s preferred method), pre-blend requirements, blend construction principles from both sources

Pages updated (6):

  • roasting.md — Added: Roast Degrees table (Cinnamon→Italian); Roasting Chemistry section (Maillard, caramelization, caffeine correction, aroma); Three Commandments summary; new source; new related pages
  • cupping.md — Added: Rao’s roasting-oriented cupping protocol (10g/170g/204°F, 9-min steep, always blind); roast artifact vs. bean trait interpretation; new source; links to roast-defects
  • espresso-extraction.md — Added: “Roasting for Espresso” section (no special adjustments needed if development correct; historical context of ristretto trend); new source; new related pages
  • coffee-processing.md — Added: “Roasting Implications by Processing Method” section (washed = denser, more aggressive roast; natural = lower charge, burn risk; pre-blend restriction by processing type); new source
  • green-coffee-selection.md — Added: “Moisture Content and Water Activity” section with ideal ranges and measurement guidance; new source; link to green-coffee-storage
  • index.md — Added: roast-development, roast-machine-types, roast-defects, roasted-coffee-storage, blending to Roasting section; green-coffee-storage to Processing section; scott-rao-roasters-companion to Sources; updated page descriptions

Contradictions flagged and resolved:

  • Caffeine and roast: El Arte del Café states ~10% caffeine loss from roasting; Rao states caffeine is virtually unchanged and increases per gram in darker roasts due to mass loss. Both positions documented in roasting.md with attribution.
  • Roasting for espresso: Previous wiki reflected common view that espresso requires darker roast; Rao argues no special adjustment needed if development and extraction are correct. Both positions documented in espresso-extraction.md.

Key connections to existing wiki:

  • Three Commandments (ROR + DTR) directly inform Roxanne Fredericksen’s light-roast profile development at Roasting Service — the most technically demanding aspect of specialty light roasting
  • Washed-process roasting implications link Coffee Processing ↔ Roast Development: Kaiserblick’s washed El Salvador lots should be charged hot and roasted aggressively to achieve proper inner-bean development
  • Water activity measurement for green coffee strengthens Green Coffee Trading export proposition — sharing aw + moisture data with European roasters is a premium traceability differentiator
  • Roast defect diagnostics in Roast Defects are actionable for Roasting Service QC: grassy = underdevelopment, cardboard = baked ROR, smoky = low airflow
  • Blending framework in Blending directly applies to Kaiserblick’s espresso blend development for local café customers

Open questions flagged:

  • What roasting machine does Kaiserblick currently use? Machine type determines optimal charge temperature range and roast time targets.
  • Does Roxanne Fredericksen currently use data-logging software (Cropster or equivalent)? Essential for managing ROR in real time per Rao’s framework.
  • Caffeine contradiction: Rao’s position (no loss) vs. El Arte del Café (~10% loss) — not yet verified against peer-reviewed research; both cited as is.

2026-04-27 — Ingest: Jonathan Gagné ∙ The Physics of Filter Coffee (2020)

Source: The Physics of Filter Coffee by Jonathan Gagné (2020) (13,467 lines; published by Scott Rao) File moved from: raw/Import/ → raw/Brewing/

Pages created (6):

  • jonathan-gagne-physics-of-filter-coffee.md — Full source summary with takeaways by chapter
  • advection-and-diffusion.md — Physical mechanisms of extraction: advection (fast, surface) and diffusion (slow, rate-limiting); Einstein-Smoluchowski relation; percolation vs immersion comparison
  • channeling.md — Preferential flow paths in coffee bed; causes, self-reinforcement, percolation vs espresso distinction, bloom/swirl/level-bed prevention
  • coffee-bed-hydraulics.md — Hydraulic resistance and permeability; D₁₀ as governing variable; fines migration; Liquid Retained Ratio; AEY formulas (percolation, immersion, general)
  • brew-water-crafting.md — Mineral ingredients (CaCl₂, MgSO₄, NaHCO₃, KHCO₃); target parameters; example recipes; measurement methods (API titration, back titration, colorimeter)
  • pourover-technique.md — Consistency protocols; kettle temperature by roast; bloom; swirl; brew ratio guidance; dial-in method; problem detection table; AEY measurement protocol

Pages updated (3):

  • extraction.md — Added: advection/diffusion as physical mechanisms; updated soluble fraction to 28–32%; nuanced AEY upper bound (shifts to 23.5%+ with quality grinders); darker roasts → lower AEY finding; natural and decaf extraction patterns; new related pages and source
  • grind.md — Added: D₁₀ as hydraulic resistance driver; grinder seasoning requirement; temperature effects on grind size; new related pages and source
  • brew-water-quality.md — Added: total alkalinity as primary flavor parameter (Gagné’s strongest claim); Ca vs Mg ion distinction; softer water mimics lighter-roasted character; updated hardness threshold; pointer to brew-water-crafting; new related pages and source

Index updated: Added advection-and-diffusion, channeling, coffee-bed-hydraulics, pourover-technique, brew-water-crafting to Brewing Science section; updated extraction, grind, brew-water-quality descriptions; added jonathan-gagne-physics-of-filter-coffee to Sources.

Key connections to existing wiki:

  • Darker roast → lower AEY finding (Ch. 9) directly connects to Roast Development and Roasting Service: Kaiserblick’s light roasts will achieve higher AEY in filter than the same coffee roasted darker — a quality metric argument for light roasting
  • Dense/hard bean → more fines → clogging links Coffee Bed Hydraulics ↔ Coffee Varieties ↔ Pourover Technique: high-altitude Salvadoran Arabicas may need grind adjustment guidance for café customers
  • Natural vs. washed AEY difference links Coffee Processing ↔ Extraction: customers should not target identical brew parameters across different process lots
  • Water crafting framework in Brew Water Crafting is directly actionable for Green Coffee Trading export customers in Germany, Switzerland, Austria — markets with highly variable tap water
  • Bloom physics (CO₂ degassing) connects Pourover Technique ↔ Coffee Freshness: lighter/fresher roasts produce more CO₂ and may need longer blooms
  • Percolation vs immersion (advection-and-diffusion) provides scientific basis for why Brewing Methods produce different body and clarity

Contradictions / tensions flagged:

  • AEY upper bound: Extraction previously stated 22% as the ceiling; Gagné’s data support 22–23.5% as achievable with quality grinders. Nuanced in Extraction with attribution to both sources.
  • Alkalinity primary role: Brew Water Quality previously framed alkalinity mainly as a flow/equipment issue; Gagné establishes it as the primary flavor parameter. Updated with both framings.

Open questions:

  • Nordic brewing standard verification (carried from previous ingest) still outstanding
  • El Salvador water alkalinity — still not documented; relevant for local café customer guidance
  • Roasting machine type at Kaiserblick — still outstanding

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