- Research and business layout analysis helps the customer to place and install equipment and other accessories in the optimal position. This analysis is always done with ergonomic criteria (for the best staff performance in the time of their shift) but also environmental criteria (avoiding warm and cold air streams) designed to optimize the quality of the finished coffee product.
- Water network quality control. Sampling of the network water for analysis and levels count (pH, ppm, μs, chlorine, calcium) for a correct filter set up, so that it delivers the desired values based on S.C.A.E (pH: 6,8-7,8), (ppm: 125-175 total), (μs: 250-350 microyeast), (chloride: 0,05≤ ).
- Staff training on equipment used and also in all typical processes followed for optimal operations (review, production, cleaning, prevention).
- Baristi training staff in basic barista training seminar of institute S.C.A.E. Speciality Coffee Association of Europe (S.C.A.E Barista Basic Training) in our privatey owned tudios – Qualita Professional Coffee Institute/
- Equipment installation and set up: Espresso machine, Head and brita water filter, Espresso coffee grinder, Blender Johny ak/12 eco, Drink mix, Coffee queen, Ugolini Granita Machine etc.
- Cup cost calculation using the parameters set and the equipment you have chosen to install.
