Solvent residues and safety
How solvent-based decaffeination works, what residues may remain, and why regulatory bodies consider these processes safe for consumers.
Multiple times
Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Latte art practice routines
How to structure latte art practice routines to build consistency, muscle memory, and confidence in free-pouring designs.
Descaling protocols and risks
How descaling works in espresso machines, when to apply it, and the potential risks if done incorrectly.
Altitude and temperature effects on growth
This topic explores how altitude and temperature shape coffee growth, yield, and flavor, explaining why terroir is central to coffee’s identity and quality.
Phenology: flowering, fruit set, maturation
This topic explains the phenological cycle of the coffee plant—how it flowers, sets fruit, and matures—and why these stages are critical for yield, quality, and farm management.