Restaurant coffee arrives at the one moment the guest is deciding whether the whole meal was worth it.
Kitchens spend months on a menu and then pour a bitter espresso at the end of it. The cup is usually the last thing a guest tastes and the first thing they mention in a review.
We build restaurant blends around a shorter, sweeter extraction that works when service is chaotic and the person on the machine is a runner, not a barista.
Decaf matters here more than in almost any other setting — evening covers skew heavily decaf, so we treat it as a proper product rather than a token line.
It shapes the blend. We choose profiles with a wider margin for error so a slightly off grind doesn't produce an undrinkable cup.
It's roasted as a standalone product with its own profile, not a leftover. Evening decaf demand is too high to treat casually.
Yes. Trade accounts start at 6kg and we'd rather ship small and often than have beans sitting open behind the pass.
Yes — white label for speed, private label if you want a recipe nobody else can serve.
Home | Contact | Phone: 0333 344 1242 | Email: sales@blendly.co.uk