Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Sessions align
Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Repeatability across baristas
How to ensure repeatability in coffee brewing across different baristas by standardizing variables, workflows, and communication.
Consistency across baristas
How to maintain espresso consistency across different baristas by standardizing workflow, training, and communication.