Consulting, QC & Sensory Training

I connect the data on your roasting software with what you actually taste in the cup. I work with commercial specialty roasteries producing 300+ kg/month whose curves look right but cup flat, sour, vegetal or inconsistent from batch to batch.

Yes. I'm based in Portugal and work with roasters across the EU and worldwide. On-site calibrations of 2–3 days are available throughout Europe, including Germany, Spain and France, and other countries, and remote QC works anywhere you can ship samples.

Usually the curve and the cup are telling different stories, so the first step is to cup the roast, taste and name what’s wrong with the cup. Then you adjust the roast accordingly and re-cup. I walk your team through this process so the fix sticks.

Build a QC system that fits your workflow: a team that cups to the same standard, regular curve and batch reviews, and clear rules for when a roast needs a change. I set this up on-site and keep it running through remote QC.

I work with commercial machines including Giesen, Stronghold and Roest, and with logging software such as Cropster and Artisan. I translate data into specific floor-level changes, so your curves match the flavor you want.

You send samples and I cup and analyze them, then review your curves and sensory results. The service includes four monthly curve and batch audits, monthly green coffee transition preparation for new crop arrivals, and direct WhatsApp support.

I spend 2–3 days at your roastery, roasting, cupping and calibrating with your team. It suits roasteries that are scaling production, moving to new equipment or software, developing signature espressos, or losing time to batch variability. Many clients move to remote QC afterward.

I don't teach roasting and I don’t teach how to operate the machines. I bring sensory calibration to your roaster floor, so your team reads roasts accurately and fixes profiles that do not taste as you wantthem to taste. My workshops also use techniques from perfumery, wine and craft chocolate, which standard SCA courses don't cover.

Pricing depends on roastery size and scope, on your needs and goals. The free roast review is the first step.

You send me one roast profile and your cupping notes. Within 2 working I come back with a 3 min video and tell you what I'd look at first, and we book a call to discuss either on-site calibration or remote monthly service.

Yes, I offer a range of author workshops and training. Workshops are tailored to your coffees and team, sharpening palates before profile changes, and calibrating your QC. Training is done at your place, and pricing, format, amount of participants and your goals are discussed after a call.