Quality Control


Ok, so you have the gear, you have the water, and you have the coffee.  But something is still missing…

There’s nothing quite as disappointing as walking into a cafe that is sending all of the coffee nerd cues, only to be served a cup of swill.

I can help to evaluate and diagnose problems in such areas as:

  • Equipment – Misused and neglected equipment produce a sub-par product.
  • Water Quality – Coffee is 98% water (88-93% if we’re talking espresso).
  • Extraction Errors – Mismanagement or a lack of understanding of brew variable makes an ideal extraction difficult to achieve
  • Consistency – A cafe’s reputation is only as great as its worst shot of espresso.