Exploring TRUE coffee descriptions: Trustworthy, Realistic, Understandable, Enticing
A Shared Industry Vocabulary to Keep Us On the Same Page
Learn more about coffee quality: Join Blue Donkey Coffee for a specialty coffee cupping at the 2019 NCA Convention in Atlanta, March 7-9
The following article was originally published as the first installment of a 2-part special series in Tea and Coffee Trade Journal in the July/August 2018 and September 2018 issues
By Spencer Turer, Coffee Enterprises – via LinkedIn
Aroma and taste descriptors are most easily understood when primary flavors are referenced for the perceived attribute.
When attributes are categorized into groups it becomes difficult to understand their meaning without additional training or explanations. Confusion is created when conclusions are used for flavor descriptions, or when adjectives or verbs are used in place of nouns when presenting descriptions.
Effective training is critical to make your specialty coffee program a success.
By Anne Nylander
Current coffee trends point to an ever-increasing demand in product quality.
Excellent customer service, preparation skills, and organization are rapidly becoming minimum expectations in the café environment.
As coffee quality becomes increasingly important in coffee service, training becomes a critical component of a company’s long-term success. High-quality skills and behavior training remain as one of the industry’s proven methods for increased customer satisfaction and sales growth.
When it comes to training, there are several factors that can impact a trainer’s successes or failures.
In her 2018 workbook, Specialty Coffee Training Consultant Anne Nylander tackles the key training principles organization leaders and educators will need in order to make their program a success.
Here, we briefly cover five of the principles discussed in the book: