Customer feedback loops
How to integrate customer feedback into quality control systems to refine coffee production and service.
Water chemistry
Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Triangle tests and sensory statistics
How to use triangle tests and basic sensory statistics to evaluate differences in coffee samples with confidence.
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.