Continuous improvement projects
How to design and implement continuous improvement (CI) projects in coffee businesses to sustain quality growth, efficiency, and innovation.
Small changes
Weighing dose and yield precisely
Why precise weighing of both coffee dose and espresso yield is essential for consistency and quality control.
Consistency across baristas
How to maintain espresso consistency across different baristas by standardizing workflow, training, and communication.
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.