Repeatability across baristas

How to ensure repeatability in coffee brewing across different baristas by standardizing variables, workflows, and communication.

Coffee Basics Nerds
August 17, 2025
2 min read

Article 8 of 12 in Brew Recipes, Math & Scaling/

Why Repeatability Matters

Customers expect the same taste experience regardless of who brews.
Variability between baristas can result in inconsistent flavor, strength, and extraction.
Consistency builds trust, loyalty, and professionalism.

Key Factors That Vary

Dose Measurement: Slight differences in coffee or water mass.
Grind Adjustment: Misalignment on when or how to adjust.
Pour Technique: Different agitation levels, flow rates, and bloom styles.
Timing Precision: Inconsistent start/stop accuracy.
Heat Management: Variability in kettle temperature discipline.

Strategies for Repeatability

Standard Operating Procedures (SOPs): Clear, written recipes with tolerances.
Recipe Cards: Accessible reference for ratios, grind, water temp, and target yields.
Training & Calibration: Regular sensory calibration sessions to align taste perception.
Precision Tools: High-quality scales, timers, and thermometers reduce subjective variation.
Logging & Feedback: Record brews, compare TDS/EY, and adjust collaboratively.

Example Workflow Control

SOP: 18 g coffee, 270 g water, 94°C, 30 s bloom, 2:45 total.
Tolerance: ±0.2 g dose, ±2 s pour timing.
Regularly test results with refractometer + cupping to confirm alignment.

Cultural Practices

Encourage a shared language (e.g., light/medium/heavy agitation).
Use group dial-in sessions to unify technique.
Rotate calibration duties so all staff stay engaged.

Summary

Repeatability across baristas requires structured SOPs, precise tools, and shared calibration. By minimizing subjective variation and aligning around measurable parameters, cafés can deliver consistent, high-quality coffee every time, regardless of who is on bar.

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