Who we are

Songer and Associates are product-oriented coffee specialists, testers, and tasters that go beyond information and advice to achieve bottom line results.  See more...

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Coffee House Specific Services

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

In addition to being the place where drinks are served, the coffee house is also a business, one that must be managed and monitored. Coffee houses attract customers through reputation and location, but to keep those customers consistency in beverage preparation is important. There should be standards for beverage preparation and items on the menu should correspond roughly to what customers expect.

One of the most challenging aspects in a business is when expansion is necessary or the possibility of another location beckons. This makes consistency and management more challenging. For an article on the challenges that businesses encounter, connect with http://www.tameer.org.pk/images/The_Five_Stages_Of_Small_Business_Growth.pdf.

Services offered:

  • Menu development
  • Product development for specific coffee uses (espresso, general blends)
  • Business plan assistance
  • Development expansion parameters (personnel, standards of drink preparation, etc.)

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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

    Read More

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

    Read More