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.
Roasting brewing
Continuous improvement projects
How to design and implement continuous improvement (CI) projects in coffee businesses to sustain quality growth, efficiency, and innovation.
Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Defect libraries and references
How to build and use defect libraries and sensory reference tools to train tasters, improve quality control, and ensure accurate defect detection in coffee.
Water and energy footprints
The water and energy demands across the coffee supply chain, how they are measured, and strategies to reduce their environmental footprint.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.