SERVICES
Consulting & QC Audits
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 growth and consistency.
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.
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 curated set of sensory exercises designed to sharpen your palate and calibrate your quality control. These workshops are constantly evolving and can be tailored to your specific needs. By integrating techniques from the worlds of perfumery, enology (wine), and craft chocolate, I offer a unique, cross-sensory approach to coffee evaluation that you won't find in standard SCA courses.
Ready to fix your profile?
Let’s look at your data and taste your coffee.