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Thread: What coffee shall i serve

  1. #1
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    What coffee shall i serve

    Hi Coffee Snobs,

    I will open my coffee shop in 2-3 months. I know my question is very subjective. However, I want to limit my search between coffee beans. I plan to do my own experiments and try different types. However, this might take a very long time and expense. Whether if i go single origin or even blend. Can you guys advise me on choices that i canít go wrong with. I would like to serve coffee with chocolatey and sweet tastes. In short what are my best choice of expresso with milk and straight expresso. Also, can i use the same type of coffee for filter coffee. For example, the same used for straight or with milk. Is it the roast that differs or each type has to consist of a different type of coffee?

  2. #2
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    I guess it all depends on your local scene...
    From my own perspective; rarely buying coffee out since I've roasted my own, I get bored of even the most delicious single origin or blend if I have it over and over again, so if I were to run a cafe, I would want a 'signature blend' that keeps the people who want the same drink over and over, and keep the variety by having various SO available for people who prefer variety. I would also recommend not charging extra for 'alternative' milks... the market has moved on from this being niche to mainstream. It's another customer group who will be loyal fans by not charging them extra.
    I would also ask the punters to rank the coffee flavour from 1-10, as my snobby tastes may not be what the punter wants. Give the customers what they want, except instant... never serve that obviously, those customers need to be re-educated.
    DaveD likes this.

  3. #3
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    Quote Originally Posted by Meshaal View Post
    I will open my coffee shop in 2-3 months ... expresso ... expresso ...
    Hi Meshaal, first thing I'd suggest if you're opening a cafe is that you pretty quickly learn that it's espresso!

    I think this is largely going to depend on your location (whether you're going to be serving hipsters all day or mum and dads), I'd suggest getting recommendations from your supplier?
    Last edited by Agrajag; 9th May 2018 at 08:55 AM.

  4. #4
    Senior Member Lukemc's Avatar
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    Quote Originally Posted by Jitsukablue View Post
    I guess it all depends on your local scene...
    From my own perspective; rarely buying coffee out since I've roasted my own, I get bored of even the most delicious single origin or blend if I have it over and over again, so if I were to run a cafe, I would want a 'signature blend' that keeps the people who want the same drink over and over, and keep the variety by having various SO available for people who prefer variety. I would also recommend not charging extra for 'alternative' milks... the market has moved on from this being niche to mainstream. It's another customer group who will be loyal fans by not charging them extra.
    I would also ask the punters to rank the coffee flavour from 1-10, as my snobby tastes may not be what the punter wants. Give the customers what they want, except instant... never serve that obviously, those customers need to be re-educated.
    Agree with most of this. But not charging extra for alternate milks would be tough. They are double the price per litre if not more than actual milk!
    magnafunk likes this.

  5. #5
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    Meshaal where roughly are you looking to open, I don’t need street name but if you say CBD Melb or Penrith NSW that will possiblly change people expectations and our suggestions.
    from a consumer point of view it annoying when every cafe around has say Campos or very similar main coffee, that is unless you do it varstly better then them all. If the area will accept it try a main milk blend that a bit different without being too crazy. This will make you memorable from the rest but still be accepted.
    Filter roast vs espresso roast, you need to do some homework if your not sure of the difference I feel. No point buying / selling something if you don’t know what it is or can make it well in my opinion. I hate it when I see someone selling a ‘V60 single origin pour over’ then distroy it buy not really knowing how to make it.
    do your homework on the area you want to open in such as what the other cafes are doing/ serving, what they successful and poor cafe are doing and who’s using what coffee. Speak to a few suppliers that will support you and see what they suggest as a starting point.
    bosco likes this.

  6. #6
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    Thanks for replying Mb21,

    It is in the Middle East actually. I plan to actually open in an area with very little coffee shop. The other thing is that i plan to only serve freshly roasted coffee. It doesn't sound special of course, however, in my country it is not very common that cafes serve only freshly roasted coffee. In other words, I will be doing them a favour, supposedly loll .

    I know one person who used to supply green coffee and do some roasting as well. This guy might work with me. So, it is not going to be myself only roasting, specially with my lack of experience. I think i really need to make a special blend indeed. Do you encourage a special blend over single origin? Also, does it have to be a uniquely different blend or something that is already been known.

  7. #7
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    I think I really need to make my own special blend indeed. However, the thing is, in the Middle East where I'm opening the coffee shop. Consumers her rarely drink even freshly roasted coffee. It is definitely not as challenging as in for instance some parts of Europe or elsewhere. That being said, i want to deliver something unique. Hopefully creating a nice blend and some single origins for some customers who want it will be the way to go. Any suggestions what kind of blends i can work on as a starting point?

  8. #8
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    Quote Originally Posted by Lukemc View Post
    Agree with most of this. But not charging extra for alternate milks would be tough. They are double the price per litre if not more than actual milk!
    Not wanting to hijack the thread, but I am intrigued by this. Is a case of say Vitasoy really much more than the equivalent fancy cow milk pouch? Also bear in mind you can buy plant milk in bulk without any shelf life issue, being long life. Being allergic to dairy, I don't object to paying for good quality plant milk like Bonsoy or Vitasoy, but I do object to paying for terrible plant milk like So Good (subjective I know). Then how much does the cost of the milk represent in the price of a cup when compared to overheads, coffee etc?
    Lots of cafes do this now, and they certainly don't seem to be doing it tough.

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