The present thesis deals with some of the central themes of the Quality engineering, which represents a key discipline within the Supply Chain Management. The focus is on the analysis and improvement of the Nespresso Compatible Capsules (NCC) grinding process within Luigi Lavazza S.p.A. The objective was to evaluate process capability and strengthen process stability and centring through the integration of DMAIC methodology and Statistical Process Control (SPC) tools. SPC has been used not only to confirm that the process is under control but also to understand, analyse and continuously improve it, using statistical methodologies to take operative decisions. Initial trials without operating adjustments revealed a systematic dispersion in the start-up grinding phase, linked to roller adjustments and process flow inertia.