Direct trade financial models
How direct trade financial models operate in coffee, their advantages over commodity-based systems, and the challenges of implementation.
Consistent flavor
Maintenance and gasket replacement
How to maintain a Moka pot or ibrik, with a focus on cleaning routines, gasket care, and safe replacement practices.
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Saturated vs semi-saturated groups
The differences between saturated and semi-saturated espresso group designs, and how they influence thermal stability and consistency.
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).