SERVICES

Consulting & QC Audits

The ROI of Consistency: Losing a single wholesale account due to batch variability costs a roastery anywhere from €2,000 to €10,000+ per year in recurring revenue, not even mentioning the struggle it is to constantly check in with the client, or how stressfull it is to receive negative feedback roast after roast .

Calibration pays for itself by protecting your wholesale contracts.

01 / ON-SITE

2-3 Days Calibration

Location: Your Roastery. We roast, cup, and calibrate. I help you build a QC system that actually fits your workflow and makes your life easier. You get better control over your gear and a clear, data-driven vision for your flavor profiles. Moving to new software or machines? Developing signature espressos? Scaling production without losing quality? Mastering sample roasting for green buying? If you have a target—I’ll help you hit it.

*Many clients choose to transition to Remote QC after an on-site visit to ensure long-term consistency.

Client Requirement:‍ ‍Designed for commercial roasteries producing 300 kg/month and above.

02 / REMOTE

The Second Palate

Location: Worldwide. You send samples, I cup and analyze. A technical audit of curves and sensory results via call or email.
You get feedback on your roast curves and sensory results to ensure you’re hitting your goals.

Think of it as the "second palate" that is available for you to stay consistent, and the "second brain" to help you decide exactly which parameter to tweak to get the flavor you’re looking for.

  • 4 Monthly Curve & Batch Audits (asynchronous reviews)

  • Monthly Green Coffee Transition Preparation (preparing profiles for new crop arrivals)

  • Direct WhatsApp Support

Client Requirement:‍ ‍Designed for commercial roasteries producing 300 kg/month and above.

03 / SPECIALIZED SENSORY WORKSHOPS FOR ROASTERS

Master the Palate Before the Profile

The golden rule of roasting: before you modify a single parameter in your roast profile, you must be sharp enough to taste the results. Is that acidity bright or underdeveloped? Is the body thin or tea-like? Is the sweetness truly balanced?

I provide a set of sensory exercises, adapted to your goals, designed to sharpen your palate and calibrate your quality control. These workshops are constantly evolving and are tailored to your specific needs. By integrating techniques from the worlds of perfumery, enology (wine), and craft chocolate, I offer a unique, cross-sensory , advanced approach to coffee evaluation that you won't find in standard SCA courses.