Brazil – Natural Processed

Coffee’s from Brazil typically taste like “coffee”. Being used often as the base for a lot of blends, single origin Brazil’s are often familiar and not too out of field. Later though, we’ll have fun completely breaking this rule. They’ll go well enough if you’re adding a splash of oat milk, and will be a great starting point to develop a flavour memory bank. Think of them like a safe departure from the familiar and into the realm of wild and funky coffees.

WHAT TO DRINK NEXT: GUATEMALA

Ethiopian – Washed

Ethiopian coffees can be so deliciously tea like. That’s because climate, region and processing methods all combine to create a delicately nuanced cup with light or mellow body. For those of you who are used to drinking heavy cups of coffee, fully washed Ethiopians will give you an entirely new expression of what coffee can be. This is expanded upon even further with Natural or dry processed Ethiopians.

WHAT TO DRINK NEXT: ETHIOPIA NATURAL

Kenya – Washed

Here you’ll experience what a high acid coffee brings. Kenyan’s typically draw up a heap of phosphoric acid from the soil which presents as anything from cola or black currant through to a cabernet like acidity. And while poorly roasted Kenyan’s can come across sharp, properly developed Kenyan coffee will be bright, snappy and filled with life.

WHAT TO DRINK NEXT: RWANDA

We’re just getting started here, and these are all wildly sweeping generalisations so don’t be surprised if you try a single origin and it tastes nothing like what you were expecting. That’s kind of the whole point 😉

Opening Adelaide’s Best New Cafe?

We get it; you’re busy juggling a million ever-changing lists, tight deadlines, hiring new staff, legals, financial forecasts and so many unforeseen headaches. It’s easy to forget to ask these two simple questions.

How you can help support my business as we open?

Good quality roasters want to see your business succeed. It’s in their best interests if you have every opportunity to grow to be a thriving cafe serving really great coffee and huge amounts of it.

They generally have a network of baristas around them that they can speak to to help you find your next star barista. They can usually offer training and support to make sure your coffee program is not only delicious, but also streamlined and efficient. They’ve likely supplied a whole cohort of other busy cafes and can offer you some pointers and examples of things that have worked for them. They might be able to point you to other suppliers that compliment their offering and save you money.

In short, they live and breath coffee and have a vested interest in watching you succeed.

Red Flags:

• Only wanting to talk about how much coffee you’re ordering
• Not asking any questions about your business and your goals
• Giving advise that when you think about it, serves them far more than it serves you

How many days “off the roast” does your coffee taste best?

While there’s no hard and fast rule to answer this, any decent coffee roaster should know how their coffee is going to taste at a particular number of days after it’s been roasted, and there will always be a sweet spot. For some coffees that sweet spot might be something like “day 8 is heaven” or maybe more of a range like “any time between 4-15 days”.

With Hardy’s Rd for example we love it on days 7-14 where as Black Sheep Blendcan handle even two weeks aging so day 16-17 can be prime. There are many factors that can alter this but your roaster should be able to talk confidently and knowledgeably about what those are and what that means for you cafe, based on what your customers want.

It’s not unlikely that great quality coffee is going to taste pretty fantastic right off the roast up until many weeks or possibly months later. However given all the chemical changes of coffee’s hygroscopic nature, degassing large levels of CO₂ and a host of other variables there will be a peak point and your roaster should know this.

RED FLAGS:

• Vague Answers
• Promising outrageous values (“oh, our coffee is always great!”)
• Nieve about the freshness of coffee (“roast date??! nah, you don’t need that”)

Whether you’re just wanting to open a small little passion outlet or if you’re opening Adelaide’s best new cafe, make sure you’re coffee roaster is aligned to help you with your goals. Get in touch with us today to talk about yours.

This hack is so simple for cafe owners while guaranteeing your delicious coffee gets into the hands of a caffeine depraved soul near your cafe.

Finding tips to sell more coffee that don’t make your brand seem cheesy can be hard. That’s what makes this super simple morning hack so great. It requires almost no more extra effort than you’re currently doing and best of all, offers your prospective customer a very authentic and genuine experience of what you are.

Here’s the scene..

• You’re in you cafe, making coffee and the next customer walks in to order theirs.
• You take their order as per usual. Let’s, in this scenario, assume it’s a latte with two sugars.
• You make their coffee and at the same time, make an EXTRA flat white, the same size as their coffee.
• You hand them their latte with two sugars AND the flat white, explaining you “accidently made an extra flat what. Do you know anyone back in the office that would drink it?”
• The customer takes both “Oh thanks, haha! Yeah I’m sure I’ll find someone who will”
• ??
• The colleague who your customer gave that flat white to absolutely loved it and comes in later in the week to tell you the funny story.
• Repeat this as often as you feel like

Looking for more great tips? Keep reading here or better yet, have you got any great tips of your own? Message us on our socialmedia so we can pass along your great advice!