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A STUDY IN ROAST LEVELS - Coffee Enterprises

A STUDY IN ROAST LEVELS - Coffee Enterprises

to utilize two sensory protocols: cupping, as the standard professional analysis; and tasting, or evaluating brewed beverages from the consumer perspective. For consistency, we used the standard Specialty Coffee Association of America (SCAA) cupping form as the scoring method. Following

Exploring sales data during a healthy corner store .

Exploring sales data during a healthy corner store .

ships between the store owners and regular customers. These challenges are consistent with those observed in other healthy corner store intervention contexts.20 sweetened beverages and snacks in Measures We collected sales data through a POS sys - tem. The POS syste