Our Brazil Cerrado Natural is imported from one of the most delicate regions of Brazil, the Cerrados. The Cerrado accounts for over twenty percent of the country and is home to some of the moister savanna wetlands of the world. Tropical climates of the Cerrado region enables it to produce a pleasurably balanced coffee.
Coffee is Brazil’s largest export, accounting for around one-third of the world’s coffee production. Quality Brazilian coffees often have a balanced flavor profile with a smooth, subtle level of sweetness. For that reason, high-quality Brazilian beans are preferred for specialty espresso blends because they stabilize the flavor acting as a delicious backdrop for beans from other regions.
We selected this coffee bean because it is a “full natural” or dried-in-the-fruit coffee. Brazilin farmers process the coffee similar to drying grapes into raisins. The best quality coffee fruit is selected and allowed to bask in sunlight until the cherry turns from red to deep brown. This meticulous drying process grants the bean more sweetness. As a result, the Brazil Cerrado Natural produces a light, silky cup with a sweetness balanced by its delicate notes of berries.
Every day the coffee trainers at Stockton Graham & Co. are working with our wholesale and distributor customers. They are training for common goals, which means providing the knowledge and expertise required to deliver an outstanding coffee experience with every cup.
And that means that our coffee trainers are very busy people. They are the team our wholesale and distributor customers count on to teach café managers, baristas and employees the essentials of coffee and espresso.
While converting coffee enthusiasts to budding coffee professionals in six hours flat is rewarding, it’s also a very big task. Interest from large multi-unit foodservice organizations now means they’re taking our Coffee College 101 course on the road too.
Between reviewing the anatomy of coffee fruit (skin, pulp, parchment, seed) and practicing proper milk steaming (and why a latte is different from a cappuccino) – we seldom have time to talk about WHY coffee training is important anyway.
But it is very important. Here’s why.
Quality & Service
Primary to any coffee business is the reality that there are literally millions of places that serve coffee, and every day consumers make a choice. Do they have time in the morning to park the car and walk into a coffee shop for a latte? Are they driving through for a 32oz cup of brew? Did they put a pod in their home brewer, or did they take the time to grind their own beans for a French Press?
With so many choices, the coffee business that provides the best quality product and service is sure to win. In a recent survey of out-of-house coffee drinkers, the most important consideration when choosing a place to buy their coffee beverages was consistent service or quality (86%).
But what does that mean?
When we asked coffee shop patrons to break it down for us, a few words kept coming to the top: “knowledge,” “friendliness,” “confidence,” “competency” and “consistency.”
When it comes right down to it, consumers will bypass places that sell inexpensive or speedy coffee in favor of the comfort of knowing that their favorite coffee beverage will be prepared properly and served with a smile.
In short, what’s best for the consumer is best for the business. The most successful coffee businesses know that training is the key to achieving these common goals.
Training for Common Goals
Whatever level of service your business provides — from wholesale distribution to serving prepared beverages — Stockton Graham & Co. believes all coffee professionals should be aware of these fundamentals:
The path of coffee from seed to cup
Taste characteristics of different coffee and roast levels
The seven essentials of coffee brewing
How to pull an espresso shot and steam milk
Basic food safety, cleaning and maintenance
With the guidance of a professional coffee trainer, these five essential coffee topics are best introduced and explored in a hands-on lab setting. In this type of setting, conventional book training is reinforced by hands-on practice in basic coffee and espresso skills. The biggest benefit of this dual-approach is the opportunity for repeated practice with expert guidance. It doesn’t matter how much natural talent a participant has, they can still improve in a skill by practicing.
The common goal, of course, is that every training participant is “on the same page” when they return to the business, confident in their understanding of the skills learned in training. This knowledge and confidence will translate into the friendliness, consistency and service quality that will drive repeat business and long-term coffee profits.
Training for common goals is important. To explore coffee training options for your business, please call our Authorized Specialty Coffee Association Trainer, Brady Butler, at 800 835 5943 or email us at firstname.lastname@example.org.
Our Uganda Bulaago coffee comes from a small village in the Buzabiti District, part of the larger Bugisu region of Uganda. Despite being one of the smaller countries in Africa, Uganda ranks second in the continent’s coffee production as well as seventh in the world.
Unfortunately, getting this fine coffee to consumers and maintaining consistent growing standard has long been difficult. That is changing, however, thanks to companies like Crop to Cup Importers.
To get our Uganda Bulaago coffee to market, Crop to Cup works with the 140-member BuCoFa farmer group, which is home to the Bulaago Coffee Project. This is an important collaborative project that helps farmers in Bulaago receive pre-crop financing, higher compensation, and additional training in exchange for taking the extra steps to produce high-scoring, specialty-grade coffee.
Crop to Cup Coffee Importers was founded to assist farmers through collaborations like the Uganda Bulaago Coffee Project. Together, they work to ensure fair compensation as well as production of better crops. This, in turn leads to better lives for the country’s numerous small-lot farmers, as well as great coffee.
On our end, Dilworth Coffee works with Crop to Cup to bring delicious Uganda Bulaago to this side of the Atlantic and share it with customers.
When you drink our Uganda Bulaago coffee, you can expect a terrific cup.
When starting any new business, such as a new coffee shop, there are hundreds of things to consider and questions to ask one’s self. And of course, someone taking over anexisting café location is going to have a completely different set of questions than someone building from scratch. The list can be very long but below are just a few important ones we’ve come up with to help people get through the tricky start-up period of any coffee shop.
Leasing and Health Code Questions:
Is electrical system up to code and can it handle all equipment? With some machines that require 110V and others 220V, the electrical load requirements for a coffee shop result in a great deal of diversity in usage. Consult with an electrician early in the planning stages.
How many restrooms are required? This will depend upon the size of your space and number of employees.
What is the state of the HVAC system? The general lifespan of an HVAC system is around 15 years. If yours is close to this, consider costs you may incur. Also, make sure your system is adequate for your amount of square footage.
Do you have adequate and nearby parking? If not, it will be difficult for customers to visit.
Do you have the correct number of exits for fire code? According to OSHA: “Normally, a workplace must have at least two exit routes to permit prompt evacuation during an emergency. More than two exits are required, however, if the number of employees, size of the building, or arrangement of the workplace will not allow employees to evacuate safely.”
Do you have easy ingress and egress? Like parking, if it’s not easy for customers to get to you, they may choose to take their business elsewhere.
Is your signage visible? Signage is very important but it serves no purpose if no one can see it.
Have you considered build-out time including permits avg. (4 mo.) vs. free rent (average 2 mo.)? Permitting of new coffee shop construction can be very tedious and frustrating, leading to increased time of your business not being in operation. Negotiating a deal for a space that is functioning but not ideal at first could be a financially appealing way to start.
Are you in compliance with the Americans With Disability Act? The ADA requires covered employers to provide reasonable accommodations to employees with disabilities, and imposes accessibility requirements on public accommodations.
Has your water been evaluated? Since coffee is around 98% water, its importance to the success of any café should never be overlooked. A simple test can be performed to determine whether your water is considered soft or hard.
What kind of water treatment system do you need? There are many options in functionality, size and price.
Have you planned for treatment space in your buildout? In many coffee shops, space is at a premium. Make sure you leave enough (and in the correct location) for any filtration system you might need.
Do you need an ice machine? Some ice machines can be large so consider this when planning.
Have you considered the location of a drain? A drain, preferably in the floor, should be located as close to your equipment as possible.
We hope these questions have given you some helpful food for thought as you plan your new coffee shop. Remember, local ordinances vary so always consult your inspector and building codes. As always, we are here to help so if you have more questions, don’t hesitate to contact us 800-835-5943 or email email@example.com.
Coffees from Sumatra, the western-most island in Indonesia have long been popular for their distinctive flavors. When new crops reach market, we try numerous samples to make sure we discover the very best of what the island has to offer. For 2018, we are offering Sumatra Karo Highlands, Organic Sumatra Mandheling as well as a Sumatra Decaf.
The western-most island in Indonesia, Sumatra grows coffees at altitudes of over 1000 meters on its northern end. At the green bean stage, the coffee has a distinctive bluish color which is attributed to lack of iron in the soil. Their taste can often be considered smooth, with a sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavors of the land and processing can also be very pronounced. Part of this is due to the unique wet hulling technique (called giling basah) used during processing. Another factor in the diverse and intriguing nature of Sumatra coffee is the large number of small producers; even today close to 92% of production is in the hands of small farmers or cooperatives. In 2016, Indonesia ranked fourth in the world with an estimated export total of 400,000 tons of coffee. Less than 14% of that is Arabica from Sumatra, which makes it a very desirable and often hard-to-find coffee.
A Bit of Coffee History
It wasn’t until the late 17th century that the coffee plant appeared in Indonesia. The Dutch East India Company, seeking to break a monopoly on the coffee trade held at that time by Arab merchants, first brought coffee plants to the islands in a search for suitable habitats for commercial crops. The Dutch Colonial Government, which ruled much of the region, began to experiment with plantings and some of the plants took hold. In 1711, the first green coffee exports were sent home to Europe. Successes came rapidly and within ten years, exports of coffee had risen to 60 tons per year. Indonesia became the largest producer of coffee after Ethiopia and Arabia and trade in the commodity there was controlled by the Dutch East India Company until the 1790s.
By the mid 1870’s, large coffee plantations had been created around the Indonesian islands of Java, Sumatra, and Sulawesi. As the demand for coffee grew, roads and railroads were created to transport the coffee beans from rural mountainous growing areas to ports for export. During World War Two, however, the growth of Sumatra coffee came to a standstill as many coffee plantations were abandoned. Even after Indonesian independence in the late 1940s, the coffee industry languished as farmers focused on crops such as rubber and palm oil. Slowly, beginning in the 1960s, investment in the country’s infrastructure and technological advances have helped the Sumatran coffee industry grow.
Tasting Notes for our Sumatra Coffees
Karo Highlands AROMA: Mild Earth, Dark Chocolate BODY: Creamy, Full-Bodied FLAVOR: Caramel, Semi-sweet Chocolate ACIDITY: Very Low AFTERTASTE: Lingering, Slightly Spicy
The goal of any coffee shop or retail business should be to make it easy for shoppers during the busy holiday sales period. They are often in a hurry so they are becoming less tolerant of things like lines and credit card problems so be prepared with regards to equipment, staffing and even flow of traffic.
Plan Staff Levels Carefully
Every year it seems the holidays come earlier. As soon as trick-or-treaters go to bed the holiday decorations start going up. That means shopping and early November weekends are consistently huge opportunities for stores. Unfortunately, for many retailers, their holiday staff is not yet in place. Take a detailed look at staff-by-hour for the first few weekends in November to shift hours into peak traffic times. As we mentioned, shoppers are less tolerant of things that cause them to wait, and nothing is more annoying than a business that is under-staffed.
Training is Key
Often during the holidays, new employees are part time and temporary. Build a training plan for them and stick to it. Start with the company basics and build from there, keeping things simple with “do’s” and “don’t’s.” Also, take out as much flexible interpretation as possible from policies, procedures and processes. Ensure the trainers of these new employees are adequately prepared and make them aware beforehand when they will have training responsibilities.
Make every barista an expert. And we don’t mean an expert only at working the espresso machine. The barista should have knowledge of the coffees and all of your other products in order to answer customers questions. There is no better way to sell a product than with a friendly and informative employee.
Just like staffing, make sure your inventory is maintained at the correct level. Anticipate sales and plan ahead. You definitely don’t want to run out of products you could easily sell to willing customers.
Make it Look Festive
Have a plan in place to change your visual merchandising to your holiday look–don’t just leave it until the last moment. And make your windows pop! The holiday season affords you an opportunity to get new shoppers into your store. Take advantage of the increase in traffic by designing an eye-catching, holiday-themed window display that is inviting. Once customers are in your store, it’s up to you and your capable staff to deliver that magical retail experience.
Don’t forget, Small Business Saturday is Saturday, November 25, two days after Thanksgiving and one day after Black Friday. This event, which began in 2010, is growing in popularity as customers come out to support small, local businesses. If you’re a small business, plan to participate and prepare in ways that will help you stand out, whether with promotional signage, social media campaigns or coffee specials. And, of course, be appropriately staffed and stocked.
The fourth quarter is the most critical quarter of the year for all coffee shop owners, so make sure you are doing what it takes to help your 2017 go out with a bang. Happy Holidays!
For more information about how we can help you successfully run your café, call us at 800-835-5943 or email firstname.lastname@example.org.
Considered by most to be the original home of the coffee plant, it makes sense that Ethiopia produces some of the very finest beans available.
Coffee, which still grows wild in Ethiopia’s mountain forests, was discovered many hundreds of years ago, legend has it, by an Ethiopian goat herder named Kaldi.
According to the story, he noticed his goats becoming surprisingly active after eating coffee cherries. One thing led to another and after some experimentation, the coffee cherries were turned into a beverage.
From Ethiopia, coffee made its way across the Red Sea to Yemen, where it was first grown as a commercial crop. From the Middle East, the popularity of coffee as a beverage spread to Europe. In the colonial empires of European countries, in places such as Indonesia and the Americas, new locations were soon identified that were ideal for the growth of the coffee plant.
Today, after lagging behind many of the other big growing nations for years, Ethiopia is Africa’s top coffee producer. The unique (and delicious) flavors of its crops have helped the country rise to become the world’s seventh-largest coffee producer.
Our new coffee originates from Ethiopia’s Kochere areawithin the district of Yirgacheffe. Kochere is home to many family farms and this coffee is a blend of lots from several hundred small regional farmers. In the region, coffee is grown at elevations from 1,700 to 2,200 meters above sea level in the reddish-brown clay soil of the high hills. It is hand-picked between October and January, washed and processed using spring water within 12 hours, and then naturally dried in the hot African sun. The result is a fragrant and flavorful coffee that is sought after around the world
“Our Ethiopia offering this year marks a return to a more typical washed flavor profile,” says Brad Kirby, Stockton Graham & Co.’s Director of Coffee. “We chose this Kochere due to its complexity and clean cup. Its balance between tartness and sweetness was immediately apparent on the cupping table and we think this offering will appeal to a wide range of coffee lovers.”
CUPPING NOTES AROMA: Lemon Drop, Floral BODY: Light FLAVOR: Black Tea, Lemon, Honeyed Sweetness ACIDITY: Pleasantly Tart AFTERTASTE: Sweet, Juicy
For more information about our Ethiopia Yirgacheffe Kochere or any of our other specialty coffees, call us at 800-835-5943 or email email@example.com.