New Espresso
I work at a coffee shop in central Wisconsin, and lately some of the customers and employees have been getting bored with our bean selection. For our espresso we use a La Vazza bean (not sure what roast at the moment) but since it comes from a vendor and in a bag, i'm wary of its freshness and quality. In more than one instance i have come across some descent sized "twigs" luckily i caught them before going through our grinder.
I was curious of everyone's opinions on an espresso bean that we could pull into the shop for a fresh flavor. Any suggestions are greatly appreciated.
I was curious of everyone's opinions on an espresso bean that we could pull into the shop for a fresh flavor. Any suggestions are greatly appreciated.
Replies to This Discussion
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Permalink Reply by Matt Swenson on
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Bear Creek Coffee - Mountain Rush...roasted and shipped same day. (the plug was too easy)
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Permalink Reply by Jason Shipley on
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You'd be next day ups ground for us. I'd be happy to send you some samples, our espresso is awesome and you'll have no problem with freshness.
PM me and I'll send you our current offerings and some samples.
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Permalink Reply by Jason Haeger on
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Since you're in Wisconsin, I'll go ahead and plug Alterra Coffee in Milwaukee.
They're not unknown, and they'll take good care of you.
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Permalink Reply by Rich Abker on
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Hey Nathan,
There are a lot of good coffees that one can buy directly from a roaster. If you are curious, and want to try our special wood roasted coffees direct from Seattle, there are two I recommend. For Espresso, try our wood roasted Fabriano, it romances your customer's tastebuds with a unique flavor acquired in the roasting process. Try it first in a double macchiato, or short double latte. Make it a breve if you want dessert! For our woodroasted drip, ask to have it ground for
French Press, it is sooo good! See our website on My Page 8-) Thanks!
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Permalink Reply by Brady on
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Nathan, it sounds to me like you have two problems right now - people are bored with your coffee and its of questionable quality to start with. Perhaps now would be a good time to address your roaster choice, since changing would be a positive change anyway, and it would take care of your boredom problem.
If you were not willing to change roasters, the guest espresso idea is good. Another would be to feature a SO... if your customers are a little bored they'd probably be really receptive to this. Requires an additional grinder and a little experimentation, but could be fun. But I'd do this in addition to your house espresso, not instead of. If you dislike your current espresso that much, see paragraph 1.
My 2 cents.
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Not unknown? Are you bashing me and Matt? Just because we don't have a palace location on lake Michigan doesn't mean that we don't make better coffee.
Jason Haeger said:Since you're in Wisconsin, I'll go ahead and plug Alterra Coffee in Milwaukee.
They're not unknown, and they'll take good care of you.
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