Customer complaint handling
How to establish an effective system for customer complaint handling in coffee businesses, ensuring problems are resolved quickly, fairly, and used as feedback for improvement.
Training staff
Statistical analysis of brews
How to apply statistical analysis to coffee brewing experiments to evaluate consistency, identify trends, and make data-driven improvements.
Service standards and hospitality
How cafés define and implement service standards to deliver consistent hospitality, improve customer loyalty, and enhance brand identity.
Communicating responsibly with customers
How cafés, roasters, and coffee professionals can responsibly share health-related information with customers without exaggeration or misinformation.
Core espresso menu and ratios
The foundational espresso-based drinks, their traditional ratios, and how they define customer expectations across cafés worldwide.
Electrical and gas safety
Understand the essential safety protocols when operating gas and electric roasting equipment to prevent accidents and ensure compliance.