Portfolio of Services

  • Cupping services with scores provided from the scoring formats used for Cup of Excellence, Specialty Coffee Association of America, or other scoring formats
  • Determination of coffee quality according to market segment (specialty, usual-good-quality, commercial, etc.)
  • Development of standards of sensory analysis for quality control
  • Freshness issues

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When the target market has been identified, when competition demands, or when shifts in consumer preferences occur (as has been the case in the coffee industry for the past few decades), it may be necessary to introduce a new product under a new brand name. In some cases, however, product improvement may be a less expensive solution.

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  • Training and leading sensory panels
  • Sensory experiment design

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This is the all-important place where the drink is served to the customer. Having gone through the stages of green bean and roasting, this is the moment of truth. There are 4 aspects to what is being served:

  • The quality of the coffee and its flavor attributes
  • The quality of the water used in brewing
  • The equipment used in brewing
  • The operator or barista who actually prepares the drink

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  • Laboratory layout and design
  • Sourcing of testing equipment appropriate for coffee
  • Development of lab standards and procedures

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