People often ask “How do I become a coffee consultant?”. It's an interesting question because, much like everything else in the coffee industry, there is no defined path to "becoming" a consultant. No test or certificate you're required to have, no must-have accredited course that holds you to industry-wide standards, no proof that you know anything at all really. The barrier to entry for all things in our industry is low. Consulting is no exception. With this in mind, I'd like to invite you to consider a different question. Rather than "How do I", ask yourself "SHOULD I become a coffee consultant?"
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