KLLR Coffee Blog

Demystifying Dialing-In: The Scientific Method for Coffee

by Tim Cox

Demystifying Dialing-In: The Scientific Method for Coffee

For baristas and operators new to the craft, wrapping one’s head around all of the variables inherent to brewing coffee and espresso can seem a daunting task, but it can easily be put into perspective by analogizing it to a simple concept we all learned about in high-school science: The Scientific Method.
Posted in barista, brewed coffee, brewing, coffee, coffee at home, dial-in, espresso, espresso coffee, espresso machine, flavor, food science, ground coffee, guide, how-to, KLLR Coffee, Oklahoma City, over extracted, scientific method, specialty coffee, training, under extracted

Training in Your Café Pt. 2 – Train the Trainer

by Tim Cox

Training in Your Café Pt. 2 – Train the Trainer

In our last blog post, we discussed reasons why quality training is essential for a successful coffee program and the importance of implementing an intentional, in-house training program. In this blog we are going to introduce a concept that will make your in-house training program more economical, more effective, and easier to manage.
Posted in coffee, Development, education, Employment, KLLR, management, Quality, trainer, training

Training in Your Cafe Pt. 1 - Why Train?

by Tim Cox

Training in Your Cafe Pt. 1 - Why Train?

This blog explores the importance of implementing and maintaining a high-quality, internal training program.
Posted in coffee, Consistency, Development, Employment, KLLR, Quality, SCA, Staffing, Texas Coffee School, training