Quality Beans Make Better Coffee
The secret of making better coffee is indeed not a secret at all…It is all about sourcing high quality beans. There are many types of coffee but the quality differs greatly. Sources matter when it comes to the quality of beans. If you do not source the finest quality beans which produce the desired aroma and satisfy the craving and need of the customers, then they will not come back or spread word about what you offer to them.
Sourcing high quality wholesale coffee is in fact, the secret of independent cafes, which are quickly replacing their chain counter parts. Since customers have different tastes and preferences, you should ensure that you determine the needs of your customers. For instance, there are some customers who love coffee sourced from the Pacific Northwest; others love coffee of Brazilian origin while others prefer coffee from African-producing countries such as Kenya. Quality beans are generally sold at relatively higher prices but you can get wholesale coffee at considerably lower prices per unit.
For the best quality, you should also ensure that you purchase the beans as soon as possible after their roasting. For superb coffee, you should ensure you get only freshly roasted beans of your preferred flavour. Unless you have vacuum-seal machines for preserving coffee, it is recommended that you purchase it in small amounts as it is a perishable product. If you buy it in large quantities, especially if your rate of consumption is low, such as for example if you have small volume Café, the quality of coffee may decrease during its storage.
The leading coffee shops purchase fresh coffee after at a period of every one to two weeks. Even with quality beans, the way in which you prepare coffee determines its quality. To preserve the natural aroma of coffee, it should only be prepared by well trained and experienced baristas. Independent cafes in London, New York and other cities have discovered this secret and thus employ only the best baristas to prepare high quality beans they have sourced from different parts of the world depending on the needs of their customers. For the best taste, baristas use only fresh, cold, filtered water. When using tap water, some baristas will let the water run for some minutes before they fill the coffee pot with water. The mineral or chemical content in water may turn its taste to tinny, metallic, flat, or sulphurous flavours.
As an independent coffee shop sourcing quality coffee beans from a local roastery with consistent delivery will enhance the end product.
