Service speed vs quality
How to balance speed of service with cocktail quality in coffee mixology, especially in high-volume or specialty settings.
Small samples
Customer feedback and iteration
How to gather and apply customer feedback in developing and refining menu items, ensuring offerings stay relevant, appealing, and profitable.
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.
Sampling protocols (offer, pre-ship, landed)
This topic explains the three main sampling stages in coffee trade—offer, pre-shipment, and landed—why each is important, and how they ensure quality and consistency across the supply chain.
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
Quality checkpoints and cupping feedback
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.