From what I am reading and gathering from my sources there appears to be a little debate brewing between whether tasters / cafe owners / roasters and the akin should be cupping brewed coffee (traditional cupping method) or whether they should be cupping the espresso that provides the foundation to the coffees they serve in their designated cafes. Its an interesting debate - after all why cup brewed coffee if you dont serve brewed coffee. Nevertheless, it got me thinking...
I guess, for me, the question relates to who your target market is. In Australia (and the US and UK for that matter) consumers love their milk; at least 80% of drinks sold are latte, fw, caps or macs. So...why not go that one step further and cup for milk based beverages? I have seen first hand many cafes trying to tap into the culinary market by offering single origins, yet very, very few people want to try them for various reasons. Thus, why not educate your customers through developing blends / marketing single origins with the purpose that milk will accentuate and complement the taste, rather than trying to get consumers to drink espressos? (i.e. do cap cupping not traditional cupping)
Its surely about recognising your audience and market; promoting single origins connotates professionalism and expertise, but is it financially viable? What percentage of your market will be attracted to single origins? What not approach from the other side, and offer the 80% of customers (the milkers) an opportunity to try additional blends that will complement the milk - and educate them once they are on board
...thats my 50cents worth any way.
any thoughts?
I guess, for me, the question relates to who your target market is. In Australia (and the US and UK for that matter) consumers love their milk; at least 80% of drinks sold are latte, fw, caps or macs. So...why not go that one step further and cup for milk based beverages? I have seen first hand many cafes trying to tap into the culinary market by offering single origins, yet very, very few people want to try them for various reasons. Thus, why not educate your customers through developing blends / marketing single origins with the purpose that milk will accentuate and complement the taste, rather than trying to get consumers to drink espressos? (i.e. do cap cupping not traditional cupping)
Its surely about recognising your audience and market; promoting single origins connotates professionalism and expertise, but is it financially viable? What percentage of your market will be attracted to single origins? What not approach from the other side, and offer the 80% of customers (the milkers) an opportunity to try additional blends that will complement the milk - and educate them once they are on board
...thats my 50cents worth any way.
any thoughts?
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