Look at the menu
A coffee shop with a filter bar may value the distinctive character of a single offering. A restaurant may prioritise reliable performance in espresso and milk drinks. Start with what guests order and who will prepare the coffee.
Test on your equipment
A label does not account for your espresso machine, grinder or water. Test a sample under normal working conditions, using your everyday recipes and milk. Discuss the results with the barista or person responsible for drinks.
Packaging and purchasing rhythm
Pack size should match consumption. Confirm roast date, storage guidance and the reorder process. Base purchasing on actual usage, accounting for menu changes and seasonality.
Discussing supply
Describe the business format, main drinks and approximate requirements. A manager can then discuss the range and documentation. This website collects an enquiry for that conversation; it does not provide a shopping cart or automated order.
