Pubs sell coffee at the two ends of the day, with a long dead middle. That pattern, not the machine, is what usually breaks pub coffee. Here is how to set it up so the first flat white of the day and the last espresso after Sunday lunch both taste the same.
The classic pub failure is a grinder loaded at 10am for a coffee ordered at 3pm. Grind retention plus five hours of air equals a flat, papery cup. Grind on demand, keep the hopper stocked to roughly a session's worth, and purge a small dose after any long gap.
Roast choice matters because pub coffee is almost always drunk with milk and after food. A medium-dark profile with chocolate and nut character survives whole milk and a heavy plate far better than a bright, acidic light roast that reads as sour after a roast dinner.
Bar staff turnover is high, so the setup has to be forgiving. Preset dose buttons, a single grind setting written on the machine, and a laminated card beat a system that only works when your best barista is on shift.
Medium to medium-dark. It stays sweet through whole milk, it forgives a slightly off dose, and it reads as coffee-flavoured to a customer who is not chasing tasting notes.
If you sell more than around 20 coffees a day, yes. Below that, a good quality pre-ground in smaller bags gives more consistency than a grinder that sits idle and holds stale grounds.
Purge a small dose through the grinder, run a blank shot through the group to bring it up to temperature, and flush the steam wand. Ninety seconds of prep fixes most first-cup complaints.
Yes, on one account with per-site deliveries and a single invoice, which is usually what a group finance team wants.
Yes. Evening and post-meal orders skew heavily to decaf, and not having it costs you the sale rather than swapping it.
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