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Permalink Reply by Matt Swenson on July 8, 2009 at 12:59pm

A new shop will probably go through between 2-5# of espresso per day. In the beginning, I would always aim for the high side. This way you won't run out and you will also have some extra to allow yourself to practice with. When you start your reorders, small but frequent orders for your coffee are best. You don't want to be sitting on a month's supply of coffee.

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Permalink Reply by Brady on July 8, 2009 at 2:56pm

I'm going to come in a tad lower than Matt's initial estimate, but this will entirely depends on your projected customer count. At our lower-volume shop we started at less than 10lbs a week, and we use espresso for all cold and frozen drinks as well as the usual hot selections. We've never used more than 15lbs in a week.

Though I'd agree you don't want to run out, you also don't want to have more than 2 weeks worth of espresso on hand. So shoot for having at least 1 week's worth at your high estimated use but no more than 2 weeks at your low estimated use.

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Permalink Reply by Jason Shipley on July 9, 2009 at 7:13am

Jessica,

For your cost no object project if you are looking at locations that will use less than 10# of espresso a day you need to keep looking at locations or re-evaluate your equipment budget. A 2-5# a day shop should have a 2 group machine and you can get by just fine with Super Jolly Grinders at that kind of volume. My suggestion is that you hook up with a good Local Roaster that will provide you with solid advice and help you develop into a 150+ pound a week shop.

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