There are exceptions to this rule, but most coffee shops and cafes around the world start by buying their beans wholesale directly from roasters. This is the most common model for coffee shops in major consuming countries.
Over time, however, coffee shops are increasingly roasting their beans. This model maximizes freshness and allows the coffee shop owner to have more control.
What Are The Important Results Of Eating Coffee In-House?
The modern coffee industry is focused on freshness. Coffee beans lose their complex and subtle flavors as soon as they are exposed to the air. Oxidation also causes undesirable “off-flavors”.
Coffee shops may end up brewing older coffee beans by ordering large quantities of coffee from roasters. Customers may end up with unattractive flavors or stale coffee.
This is good news for coffee shops and all businesses that want to keep up with these trends. Businesses can roast their coffee and offer more information to customers about the origins of their coffees.
What Should Coffee Shops Remember When Looking To Roast In-Store
Although it may seem appealing to coffee shops, roasting beans yourself is not an easy task. It requires great skill and a lot of experience.
Beyond overhead and machinery costs, there are also challenges in finding space, sourcing green coffee, and dealing with waste. These are key considerations for large roasting companies, as well as coffee shops that must also serve customers.
Profiling Your Beans, And Creating A Signature Blend
It is not easy to find the unique flavors and characteristics of green coffee and deliver them to the customer. Even the most skilled roasters have to go through many batches before they are satisfied with the final product.
It’s Easy For Green Coffee To Be Wasted If You Don’t Have The Right Knowledge And Expertise.
Even a small error in heat or airflow can lead to a significant loss of flavor and quality. This can lead to costly results, even for smaller roasters.
The origin of green coffee can vary from one country to another, or even within the same region if it’s a different variety or is processed differently. A Specialty Coffee Roasters must take into account many factors when roasting new batches, such as moisture and bean density.
Sourcing Green Coffee
Even if you work through an importer to source green coffee, it takes a lot of attention, time, and expertise.
For most coffee shops, quality and price are two of the most important considerations. Cupping coffees is a tedious process. You might end up paying too much for a coffee that isn’t right for your company or customers if you rush.
The process can also be more costly and time-consuming for small or newer coffee shops. Without the leverage of scale or buying power, small businesses may not be able to negotiate the best prices.
Emissions And Ventilation
Another important area to be aware of is how you keep your coffee shop safe. To protect staff and customers from smoke and other harmful byproducts, most roasters need a ventilation system.
Training Staff, Roasting In-Store
Even if you have all the answers – installation, sourcing, and profiling – it is still vital to have the right expertise in-house to ensure consistent quality.
Coffee shops may find that roasting their coffee in-house is the best option. It is always a good idea to create signature blends and increase customer loyalty.
It is one thing that is certain: coffee shop owners and managers seem to be embracing it more quickly.
