Customer complaint handling
How to establish an effective system for customer complaint handling in coffee businesses, ensuring problems are resolved quickly, fairly, and used as feedback for improvement.
Quality management & sensory programs
Supplier scorecards and audits
How to use supplier scorecards and audits to evaluate and improve the performance of coffee suppliers, ensuring consistency, transparency, and long-term partnerships.
Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Defect libraries and references
How to build and use defect libraries and sensory reference tools to train tasters, improve quality control, and ensure accurate defect detection in coffee.
Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Green, roast, and brew QC checkpoints
How to establish quality control (QC) checkpoints across the coffee supply chain—from green beans, through roasting, to brewing—to ensure consistency and excellence.