Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Grind size
Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
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.
Immersion cold brew variables
The key variables that affect immersion cold brew—grind, ratio, time, and temperature—and how they influence flavor and strength.
Retention management and purging
How to manage grinder retention and purging practices to ensure dose accuracy, flavor consistency, and minimal waste.
Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.