Coffee Audit
Service · ConsultingA coffee audit by Gian Zaniol checks the complete coffee chain of a hospitality business on site: water, beans, grind size, recipe, machine and team. The result is a concrete action plan ordered by the biggest levers. The audit is independent, with no ties to any roastery or machine manufacturer.
- Duration
- 1 day on site
- Location
- At your business
- Result
- Action plan
- Ties
- None, independent
- Prices
- On request
When an audit pays off
§ 01It isn't always the bean. Often the fault sits in water, grind or setup. Typical signs:
- The cup is right some days, off on others, and nobody knows why
- The espresso tastes different depending on the shift
- The team can't adjust the grinder themselves
- Expensive machine, mediocre results
- High milk and coffee waste
- Guests order coffee but don't come back for it
If more than one point applies, it's not a staff problem, it's a system problem. That's exactly what the audit is for.
What I check
§ 02Water
The most common silent mistake, and hardly anyone has it on the radar. Above roughly 8 dH total hardness, every recipe works against itself. I measure, assess the filtration and tell you whether your water is part of the problem.
Beans and sourcing
Does the roast fit the concept and the menu, are freshness and storage right, and does the price per cup add up. I recommend what fits, not what I want to sell, because I sell nothing.
Grind and recipe
Dose, extraction time, yield: I reset the espresso and document the recipe so it hangs next to the machine and every shift can work with it.
Machine and setup
Brew temperature, pressure, cleaning state, burr wear, station layout. Manufacturer-independent, I've worked with machines of all major brands for years.
Team and workflow
How consistently does the team work, where does quality break during peak hours, who can readjust. This leads to the recommendation whether a training is the next step.
How it works
§ 03On-site analysis
I taste the current state, often blind in comparison, and go through the chain: water, beans, grinder, machine, workflow. During normal service, your business doesn't have to close.
Adjust and compare
Recipe, grind and machine get optimised on the spot. Before-and-after tasting with you and the team, the difference is usually immediately tasteable.
Action plan
You get a written plan: what first, what next, what it delivers. Not a general recommendation, but the order in which you tackle it. On request with a short team training the same day.
Audit questions
§ 0401 What does a coffee audit cost?
Prices are individual and depend on the size of the business and the scope. More important than the price: an audit from a roastery or manufacturer often ends in a sales pitch. An independent audit ends in an action plan.
02 Does my business have to close for it?
No. The audit runs during normal service, ideally starting in a quiet phase. The look at peak hours is explicitly part of it, that's exactly where the system shows whether it holds.
03 Is it worth it for a small place?
Especially then. The lever is rarely pricier coffee, but consistency. Even a few badly prepared cups per day cost more over a year than the audit.
04 What does independent mean here?
Gian Zaniol sells neither beans nor machines and is not tied to any roastery. The recommendation follows no sales agenda, only the question of what improves the quality and profitability of your business fastest.