Coffee for a restaurant - how to choose it? This is a question that everyone faces in the beginning when they open a bar and want to offer their customers the best. Coffee for a restaurant it must be carefully chosen because it represents the basic taste that will make customers come back to the bar. It is important not only that the barista knows how to prepare coffee, but also that it is high quality, tasty and properly roasted. In this article, we tell you how to choose from thousands of options before you choose something blindly and risk losing valuable customers. Start with the best because your customers deserve it.
What are the key factors when choosing coffee for a caterer bar?
The best coffee for a restaurant is the one selected according to the following criteria:
- coffee is a fruit and must always be fresh,
- coffee should be freshly roasted, as it loses its aroma and taste over time, like all plants,
- coffee taste profile - each coffee has its own taste profile
- coffee blend or unique coffee - which one to choose,
- coffee production process - washed or natural coffee,
- find the right roastery and cafe that will suit your needs and tastes,
- choose coffee that is grown ethically and sustainably.
Fresh coffee is the best coffee
The best coffee for a restaurant is for sure fresh coffee, which the supplier and grower regularly send to the roaster. If you buy already roasted and ground coffee in the store, you will find it extremely difficult to determine how old this coffee is, when it was roasted and when it was ground. This information is not on the packaging. Coffee connoisseurs claim that over the centuries, the best coffee has proven to be the one that is freshly roasted and ground on a regular basis. Tests have shown that coffee that is freshly roasted and ground is best in the first fortnight, up to a maximum of three weeks. So it is recommended that you should consume ground coffee within three weeks. The same goes for flour, for example. Otherwise, you run the risk that customers won’t like the coffee.
But how will you know that the coffee is fresh and freshly roasted? The only way is to know the coffee importer. This one will tell you which coffee he imported, when he got it and when he roasted it. It is best to grind it yourself. Roasters usually do not grind quality coffee, because they know if they are baristas, which they usually are, that only freshly roasted and regularly ground coffee is of the best taste and that it has the best taste profile that a particular coffee can produce. Such coffee is certainly the best coffee for a caterer.
Our company allows us to roast and send you coffee once a week or by arranging that it is freshly roasted all the time, because we roast it every Saturday.
How to choose a coffee flavor profile for your clients, co-workers or for yourself
The dilemma often arises as to whether to choose one coffee profile or coffee blend for use in a coffee shop, restaurant or in the company and at home. There is no single answer to this question, and it is best to choose according to your own taste and, of course, try the coffee with the provider first. Many times, coffee for a restaurant is ordered as a specific taste for a particular restaurant, so that the roaster makes you a coffee blend that is special in taste and specific only to your restaurant.
Mixed coffee for a restaurant consists of several coffee profiles, which is done for you by an experienced expert in our company and provides you with a complex and balanced coffee taste.
Coffee of single origin is from a single known geographical location, such as a farm or estate. This allows the coffee lover to appreciate the special shade of coffee provided by a particular farm. So if you drink black coffee, you will find it easier to detect and enjoy this subtlety of taste without being obscured by milk.
However, even just one type of coffee can work well with milk, and a coffee blend can also be black coffee.
Wet or naturally processed coffee, which is better?
When choosing a coffee for a restaurant, you will often come across a label on how to process coffee. This is commonly referred to as a “wet process” or a “natural process”. Due to these two factors, the same type of coffee has a different taste.
Washed coffee or 'wet-treated' coffee removes the outer shell of the coffee cherry and puts it in the fermentation vessels. After fermentation, it is washed and dried. The result is often coffee with excellent taste clarity, while having a light complex acidity. This is a very popular method among producers as the fermentation process is controlled and leads to fewer errors.
Natural coffee, however, was dried so that the cherry still remained on the bean and parchment throughout the drying process, allowing the fruit flesh and sugar to be transferred to the coffee bean - the seed. The result is often a “fruit bomb” with a spectacular aroma and wine-like coffee profiles.
These are the two more common coffee processing methods available, but there are many others.
Find the right coffee that will suit your needs
It is not always easy to choose the right roasted coffee in your favorite cafe or roastery, as there is a lot of information available. The fastest and best solution is to consult our expert, who will advise you which coffee for the restaurant is the best. Of course, he will ask you a lot of questions to find out exactly what suits you. He will then prepare some coffee samples for you to try and decide on the profile of the coffee you will have in your café, restaurant or company and, of course, at home. Another solution is to attend ours coffee coffee testing and recognition course.
Choose ethically and sustainably grown coffee
When buying coffee, many consumers want to consciously decide what to buy and from whom. Your customers will increasingly want information about who made the coffee they drink in your coffee shop and whether everyone in the coffee chain was paid fairly for their work or not. Terms such as sustainable and ethical are often used to describe coffee production, but what do they actually mean?
True sustainability means mutual growth and success throughout the supply chain. Mariposa provides guaranteed purchases of ethically sourced and traceable coffee. We pay fair prices directly to farmers or producers of our coffee. Therefore, the price of such coffee is slightly higher than usual. In addition, we encourage the sale of coffee without packaging or with returnable packaging, thus relieving our environment.
It is not just farmers who benefit from more ethical and sustainable coffee supply chains. Better wages and fairer treatment mean that producers can produce higher quality coffee. This means a better cup of coffee for the coffee lover, which shows that everyone in the supply chain benefits. Mariposa coffee is almost a great coffee for a restaurant. We invite you to give it a try.