Direct trade financial models
How direct trade financial models operate in coffee, their advantages over commodity-based systems, and the challenges of implementation.
Quality consistency
Cross-functional feedback loops
How to design cross-functional feedback loops that connect producers, roasters, baristas, and customers in a continuous cycle of quality improvement.
Service standards and hospitality
How cafés define and implement service standards to deliver consistent hospitality, improve customer loyalty, and enhance brand identity.
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Particle measurement basics
How to measure and understand grind particle size, distribution, and its impact on extraction.
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.