Same blend, same machines, four sites, four completely different flat whites. It's almost never the beans. Start with stock age. If one site turns over 20kg a week and another 4kg, the slower site is serving older coffee regardless of what the delivery note says. Fixing delivery frequency per site often solves most of the gap on its own. Water is next, and it's the most underrated variable in UK hospitality. Hardness varies enormously between regions and even between boroughs
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