Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Recipe cards
Documentation of house specs
The importance of documenting house brewing specifications and how to create clear, usable references for baristas and staff.
Repeatability across baristas
How to ensure repeatability in coffee brewing across different baristas by standardizing variables, workflows, and communication.
Heat loss and compensation
How heat loss during brewing affects extraction, and what compensation strategies brewers can use to maintain consistency and flavor balance.
SOPs and training programs
The role of Standard Operating Procedures (SOPs) and structured training programs in ensuring consistency, quality, and efficiency in café operations.
Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.