Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Flavor profile
Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Cold drip towers and flow control
How cold drip towers work, the role of flow control in extraction, and how they differ from immersion cold brew methods.
Alternative milks and stabilization
How plant-based alternative milks differ from dairy in composition, their challenges in steaming, and how baristas can stabilize them for better foam and latte art.
Grinder-to-puck workflow timing
Why timing between grinding, puck preparation, and extraction matters, and how to streamline workflow for consistency.
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.