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...

Product Development

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.

There are 2 basic ways to improve any product: Product optimization seeks to improve through small changes in processes. This could include closer adherence to existing standards and specifications (such as oxygen amount in packaging) or establishing tighter standards of production (such as the introduction of tighter timing standards at the roast level). Product redesign requires greater change in either the raw materials used or the production parameters. Songer and Associates can assist in making decisions about product improvement and optimization, including changes in green coffee components or in roast degree.

Specific services:

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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