Consulting

I work with coffee businesses, professionals, and industry organizations to solve technical challenges, strengthen quality systems, and improve decision-making across green coffee, roasting, sensory evaluation, and operations.

Each engagement begins with understanding the client’s objectives, current operation, and constraints. From there, I develop a practical approach suited to the business, team, equipment, and market.

Areas of consulting

Green coffee sourcing and evaluation

Support with sourcing strategy, coffee selection, buying decisions, supplier communication, portfolio planning, and the independent evaluation of green and roasted samples.

Roasting and profile development

Development and refinement of roast profiles based on the coffee, equipment, intended use, sensory target, and production requirements.

Sensory evaluation and quality systems

Design and improvement of quality-control systems, sensory protocols, calibration practices, reporting, and team decision-making.

Coffee program development

Support for roasteries, coffee shops, and hospitality groups with coffee selection, product planning, brewing standards, staff development, and operational consistency.

Competition coaching and event advisory

Coaching for coffee competitors, alongside technical advisory for organizers developing competition formats, rules, schedules, judging systems, equipment requirements, and operations.

How I work

Consulting may be delivered remotely, on-site, or through a combination of both. Engagements can be structured as defined projects, ongoing advisory programs, or customized technical support.

Scope, timeline, and fees are determined after an initial discussion.

Consulting inquiries

Please include a brief introduction to your business or project, the challenge you would like to address, your location, and your preferred timeline.