Bromberg Cafe – standardization of the coffee roasting process and quality control

What challenge was our client facing?

Bromberg Cafe, a local coffee roastery, was struggling with the lack of standardization in the coffee roasting process. Each batch had a different profile, which resulted in significant variations in the flavour of individual lots of coffee.

The client did not have the tools or knowledge required to assess the quality of the roasted coffee — they lacked, among other things, a colorimeter and knowledge of sensory differentiation tests. These issues led to:

Lack of product quality consistency,
Difficulties in maintaining competitiveness in an increasingly demanding market,
Lack of tools for systematic evaluation of quality and flavour,
Lack of external contacts and industry knowledge.

The main goal of the collaboration was to create a repeatable roasting process, implement effective quality control procedures, and develop the competencies of the roastery team.

Implemented solutions

Implementation of standardization procedures

We began our work with a detailed audit of the existing coffee roasting processes and quality control methods used at Bromberg Cafe.

We then introduced:

Standardization of roasting procedures — we developed individual roasting profiles for each type of coffee to achieve repeatable results,
Implementation of a colorimeter for objective assessment of roasted bean colour as an indicator of roast level,
A documentation system for each roast — we introduced production sheets allowing the recording of parameters for every process,
Development of internal coffee sensory evaluation sheets, which facilitated ongoing quality control and the detection of flavour differences.

Training the team in roasting techniques and sensory evaluation

A key component was preparing dedicated training sessions for the Bromberg Cafe team:

Training in coffee roasting techniques — focused on controlling parameters such as temperature, time, and the roasting curve,
Workshops on coffee sensory evaluation — intended both for roasters and for those responsible for quality control. Employees learned how to conduct cupping and identify differences in flavour profiles,
Training in operating the colorimeter and documenting processes,
Industry consultations during which we connected the client with other experts and suppliers from the coffee equipment sector.

Support in product development

As part of the cooperation, we also supported Bromberg Cafe in the context of product development:

We conducted tests of various roasting profiles for a new line of single-origin coffees tailored to the expectations of local customers,
We organized blind comparative tests of new blends against competitor products, which helped better position the offer on the market,
We advised on the selection and quality evaluation of green coffee — we created a checklist of raw material selection criteria based on sensory and technical quality.

Support in product development

As part of the cooperation, we also supported Bromberg Cafe in the context of product development:

We conducted tests of various roasting profiles for a new line of single-origin coffees tailored to the expectations of local customers,
We organized blind comparative tests of new blends against competitor products, which helped better position the offer on the market,
We advised on the selection and quality evaluation of green coffee — we created a checklist of raw material selection criteria based on sensory and technical quality.

What results did we achieve?

85 %

Improvement in quality consistency between coffee batches

95 %

Increase in flavour profile consistency to a level of 95% conformity between batches.

15 %

This is how much the average order value increased

Reduction of returns and complaints to nearly zero.

Thanks to our cooperation, Bromberg Cafe achieved measurable results within a few months:

Increase in flavour profile consistency to a level of 95% conformity between batches,
A 30% reduction in the time needed to prepare new products, thanks to streamlining the testing and standardization process,
An increase in average order value by 15%, resulting from improved product quality and positive customer reception,
Improvement of internal quality control processes and a reduction of returns and complaints to nearly zero,
Acquisition of new business partners and industry contacts.

Within the first 3 months of implementing the new procedures, the client observed a clear improvement in the quality of their products and noticed growing interest from both retail and business customers.

Are you expecting similar results in your roaster?

As a specialist with certified competencies and experience in running my own coffee roastery, I understand the challenges your company faces.

The challenges you’re facing are likely ones I’ve already solved before. Whether you need support in quality control, training, or developing a new product — I can tailor my services to your individual needs.

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