Short answer: sort water and power first, then machine and grinder, then the blend and a written recipe, then training, then retail bags. Allow four to eight weeks from choosing a blend to a stocked, dialled in opening day.
Short answer: settle water treatment and power before you choose equipment, then machine and grinder, then blend selection and a written recipe, then staff training, then your retail bags and ongoing supply schedule. Working backwards from opening day, allow four to eight weeks.
Water is the most commonly skipped step and the one that damages equipment fastest. Test hardness, specify filtration to match, and record the install date so filter changes are scheduled from day one.
Choose the blend against the menu you actually plan to sell. A site pouring mostly large milk drinks needs a different roast profile from one selling short blacks, and the choice affects every drink you serve for years.
Build the recipe before the staff arrive: dose in, yield out, time and grind setting, written on a card by the machine. New teams stay consistent with a card and drift without one.
Retail bags are worth deciding before opening. An own brand bag on the counter turns a coffee you already buy into a margin line, and we can supply it under your own label from low minimums.
Four to eight weeks before opening. That allows sampling, a bespoke blend if you want one, packaging artwork and a dial in on your own machine.
Yes. White label uses proven blends in your bag with lower minimums, private label means a bespoke recipe developed for you.
Trade accounts get a machine dial in with the blend they buy, so you open with a written recipe rather than a guess.
Our starter trade accounts begin at 6kg, which suits a site that has not yet found its volume.
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