If 2 customers order a cappuccino, will both cups taste the same?
At Guerilla, our primary goal is to help our customers make every cup so delectable, they’ll keep coming back for more.
All cafes have issues in maintaining consistency and quality. This could be a result of either staff turnover or training and might never be resolved.
Staff turnover is a reality that all F&B establishments have to face. It’s demanding for baristas to stand all day. On top of that, they also have to engage with customers and keep them happy. Customers are always right- right? Over time, this can put stress on the baristas and cause low morale.
Poaching by competing cafes and job-hopping are also unavoidable realities.
Can’t find a trained barista? Coffee brewing is a complex process that requires a specific skill set. From espresso machines to the accessories, they all need expert hands to be fully utilised. In some cases, training them on our own seems to be the only solution.
As a service staff, Baristas are also expected to give great customer service. Therefore, customer service trainings need to be held to ensure constant service experience. These vital conversations are the key to exceeding customer expectations.
The dilemma occurs when after spending your time and resources on training these baristas, they choose to leave for better opportunities.
We’re here to help
At Guerilla we understand these pain points all too well. Our dedicated Quality Assurance team focuses on helping our customers manage these unavoidable realities. We start with in-depth conversations to understand what the real needs are.
Very often the issue is that customers don’t grasp the complexity of the task at hand. Preparing and serving coffee has many parts that encompass entire areas of expertise.
The following are some of the factors that we consider for each part of the coffee process from seed to cup. Only after we understand the solutions required do we move ahead with the action plan.
Sustainability, harvesting method, quality grading, varietal, processing method, oxidation, roast degree, roast development, blend development, batch variation, seasonal variation, espresso roast vs filter roast, freshness, small-batch vs large batch, direct trade, organic e.t.c., recipe planning, blend matching, e.t.c.
- Aroma – Nuts and spices
- Flavour – Dominant flavour notes of stone fruit and notes of cocoa-toned.
- Texture, Mouthfeel and Acidity – Balanced body with a medium mouthfeel, medium acidity and clean finish.
- Recommended brewing – Although this is an espresso blend, we’ve found that in brewed coffee it works very well too!
- Aroma – Nuts and spices
- Flavour – Dominant flavour notes of stone fruit and with cocoa undertone.
- Texture, Mouthfeel and Acidity – Medium to full body with a medium mouthfeel, medium-low acidity and clean finish.
- Recommended brewing – Designed to pair harmoniously with milk to produce a strong, complex milk beverage.
- Coffee Equipment
Budget vs performance, form vs function, PID vs non-pid, pre-infusion, post-infusion, volumetric controls, have muti-boilers, pressure profiling, temperature profiling, automation, workflow, equipment layout e.t.c.
- The Barista
Skill level, morale, attitude, punctuality, certification, teamwork, communication skills, experience level, calm under fire?, e.t.c. There are many benefits of having our QA work with you side by side on your coffee programme. For starters, we help increase your productivity. But the most important thing we can do is to shift focus from detecting issues to issue prevention. In simple terms, we help you to prevent a bad cup of coffee from reaching your customer.
The never ending story
The reality is that making every cup taste the same is a never-ending process. Our Quality Assurance services will always be in need regardless of what cycle of the business you are in. If you are thinking of starting a new cafe, in the middle of running one, or about to open your next amazing concept, there will be a need to tap on our knowledge and abilities. The earlier we can help, the more impact we can create for your coffee programme.
Call us now for an initial consultation.
Our Quality Assurance team works with you to serve coffee that makes your customer come back. The rest, however, is on you.