Scaling to multiple locations
The challenges and strategies of scaling a café business from a single location to multiple outlets while maintaining quality, culture, and profitability.
Maintain quality
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Headspace measurement and consistency
Why measuring and maintaining consistent puck headspace is crucial for even extractions and how to achieve it reliably.
Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Software tools for tracking
Learn how digital software tools help monitor, record, and analyze roasting data for consistency and efficiency.