The success of a modern coffee shop depends not only on the interior or location. The main reason customers come back is the taste of the drink. At the center of this taste is the right coffee. It forms the impression of the establishment, affects the reputation and determines the economic efficiency of the work. The choice of beans determines the balance between costs and margins, as well as how easy it is for a barista to achieve consistent results.
Choosing good coffee is not just about quality. It is should correspond to the concept of the establishment, the type of equipment, the level of staff training, and the preferences of the target audience.
What is ideal for a speakeasy may not be suitable for a small to-go coffee shop that prioritizes speed and predictability. And vice versa, a compromise commercial coffee for a coffee shop will not satisfy the requirements of discerning guests looking for complex flavor profiles.
Main types of coffee beans and their characteristics
There are more than a hundred types of beans in the world, but in commercial and specialty practice, four are mainly used: Arabica, Robusta, Liberica, and Excellence. Each variety has its own characteristics that should be considered when choosing coffee for a coffee shop.
Arabica (Coffea arabica) is the undisputed leader in the world of coffee. It is characterized by bright flavor notes: from fruity and floral to chocolate and nutty; it has moderate acidity and a delicate body. The main advantages of this type of coffee are its complexity of flavor, high quality and wide range. The disadvantages include a higher price, the plant’s sensitivity to climate, and difficulties in achieving consistent quality and yield.
Robusta (Coffea canephora) has a richer and more bitter flavor, with notes of wood, cocoa and tobacco. It has a higher caffeine content, a dense body, and forms a creamy streak. It is often used in espresso blends. Its advantage is stability and lower cost, but its flavor is significantly inferior to Arabica.
Liberica and Excellence are rare varieties that are sometimes used for signature blends. They have unusual profiles: woody, spicy, sometimes smoky, which add an exotic sound to the drink and require careful presentation.
Categories of coffee by quality and purpose
In the coffee industry, coffee is categorized by quality and use. The highest category is specialty coffee. This is a bean that has received 80+ points on the SCA (Specialty Coffee Association) scale. It is evaluated by taste, cup clarity, aroma, aftertaste, and balance. The specialty segment is targeted at an audience that appreciates the complexity of flavor, transparency of origin, and quality of processing. Such coffee is more expensive, requires careful preparation and is more often used in specialty drinks.
Commercial coffee is a mass segment where the main criteria are stability, practicality and affordable price. It is less demanding in terms of storage and preparation, and is suitable for stable operation with an intensive flow of guests. It can be used by a city coffee shop and a coffee chain.
Another key aspect of choosing coffee for a coffee shop is the type of coffee composition, namely mono-or blend.
Mono-origin coffee is coffee grown in one specific country, region, or even on one farm. Such coffees have a unique and distinct flavor profile and are valued for their individuality and complexity of taste.
A blend is a mixture of several different varieties selected to provide a consistent flavor and a particular style of beverage regardless of the harvest or growing conditions. Blends are often used to make espresso or popular drinks of consistent flavor and balance.
If an establishment seeks to emphasize uniqueness and serves coffee with a distinct regional character, then mono-sorts are chosen. If stability and classic flavor are important, blends are preferred.
How to choose the best coffee. Technical aspects.
The degree of roasting, processing method and grinding play an important role in choosing coffee for a coffee shop.
Roasting affects the flavor, aroma, and how well the coffee is suited to certain brewing methods.
- Light roasting is suitable for filter methods and specialty coffees, as it is important to preserve acidity and aromatic depth.
- The medium roast is universal. It brings out the sweetness and body well. Suitable for both filter and espresso.
- Dark roasting produces a pronounced bitterness, rich body, and less acidity. It is popular in commercial espresso blends.
Grain processing also matters:
- Washed coffee is clean, acidic, and structured.
- Natural – sweet, fruity, sometimes wine.
- Semi-sweet is something in between, with body and mild acidity.
The grind should be appropriate for the brewing method. Fine for espresso, medium for filter, and coarse for French press . Uneven grinding impairs extraction, so it is better to have your own coffee grinder.
Geography of coffee beans
Due to the climate, altitude, soil and traditional local cultivation methods, different growing regions have unique flavor profiles.
Central and South America is the most stable region in terms of quality. Colombia, Brazil, and Guatemala produce beans with a well-balanced flavor, moderate acidity, and notes of chocolate, nuts, and caramel. It is a universal choice for espresso and filter coffee.
Africa, especially Ethiopia and Kenya, is famous for its bright, fruity, citrusy profiles with high acidity. These coffees are often chosen for alternative brewing methods such as kemex, pourover, and aeropress.
Asia (Indonesia, Vietnam, India) offers more earthy, spicy, rich profiles. They are valued for their deep body and low acidity. Asian coffees are well suited for espresso blends.
The seasonality of harvesting also affects purchases. Each region has its own calendar. For example, in Colombia, the harvest occurs twice a year, while in Ethiopia, the harvest is done in winter. This is important to take into account in order to have consistently fresh coffee for the cafe throughout the year.
Adapting the coffee selection for a coffee shop
Choosing a coffee for a coffee shop is not about colorful packaging or attractive price. The coffee must meet not only taste expectations, but also the format of the establishment, menu, staff level, and financial model. This determines the stability of work, guest satisfaction, and economic feasibility.
For a speakeasy, unique varieties with a bright flavor profile are important. Mono-blends, seasonal offers, and filter roasting are appropriate here. In such establishments, customers appreciate the complexity of the profile and transparency of origin.
Affordable coffee shops or chains need practical options for consistent drink quality. Medium roast blends are the best choice for a coffee shop offering classic and specialty drinks.
It is important to consider the level of barista training. If the team is at the beginning of development, it is advisable to choose coffee for a coffee shop that gives a stable result even with minor mistakes in preparation.
The financial strategy of the establishment directly affects the choice of coffee for the cafe, as the ratio between the quality and cost of the beans should take into account both the preferences of the audience and the average check.
Practical aspects of procurement
Choosing coffee means not only choosing a taste, but also competent logistics, product quality, and stability of supply.
A reliable manufacturer or importer is a guarantee of quality, freshness, punctuality, and transparent conditions. Pay attention to openness: certification, reviews, tasting descriptions.
The freshest beans are important for the success of any type of establishment. The optimal period for using beans is from 7 to 30 days after roasting.
It is important to consider storage conditions. Coffee for a coffee shop is kept in airtight, opaque containers, in a cool, dry place, away from the sun. After opening, they are tightly closed. High-quality beans usually come in special branded packaging with a degasser. Such packaging preserves the freshness, aroma, and stable flavor profile of coffee throughout the entire shelf life.
You should also have a clear plan for organizing supplies. Regular purchases in small batches are better than large stocks. This minimizes flavor loss, allows you to respond more quickly to changes in demand, and test new products.
Kyiv City Roastery offers a wide range of quality coffee for your coffee shop, favorable terms of cooperation, consultations, barista training and service.
Evaluation of grain quality
Professional grain selection begins with a careful assessment of quality:
- Visual inspection. Grains should be of uniform size, color, and shape. Grains that are too dark, deformed, or have oil on the surface may be of poor quality or old. Also look for the presence of debris, peeled husks, and foreign matter.
- Tasting. Professional capping allows you to evaluate the aroma, acidity, body, aftertaste and balance of the drink. It is advisable to conduct capping at the stage of batch selection.
- Testing in real conditions. The coffee selected during cupping for a coffee shop may reveal itself in a completely different way in a coffee machine. Therefore, the beans should be brewed using the technique used in the institution: espresso, pour-over, Turk, coffee maker, etc.
The combination of visual inspection, capping, and testing in the work environment helps to avoid disappointment and make informed choices. This is critical for consistent quality and customer satisfaction.
Features of the Ukrainian market
The Ukrainian coffee market is actively developing and becoming increasingly sophisticated. Consumers’ tastes are changing. Instead of the standard espresso or cappuccino, people are enjoying filter coffee, specialty drinks, and coffee brewed using alternative methods. Fruit, flower and berry profiles are gaining popularity.
Specialty coffee is appearing not only in big cities. Even medium-sized and small towns are increasingly interested in quality coffee roasted in Ukraine. This creates new opportunities for local producers who respond quickly to market needs, offer interesting products, fresh beans, and flexible terms.
Seasonality also matters. In winter, rich, chocolate and nutty flavors are popular, while in summer, lighter, sour flavors with notes of tropical fruits are more popular. The range of vendors and establishments changes according to the season.
In addition, Ukrainian consumers are increasingly paying attention to the origin of the grain, the conditions of its cultivation, transparency of production and ethical standards. The history of the farm, the processing methods used, and the availability of certificates can be an additional advantage for a coffee shop or brand.
The market is dynamic, flexible and thirsty for new flavor experiences. This encourages coffee shops to be attentive to details and constantly update their approach.
Economic aspects of the choice
Proper pricing starts with an accurate calculation of the cost per cup. The price of grain, water and electricity costs, equipment depreciation, and labor costs are taken into account. This allows you to set the minimum price that covers costs and ensures profit.
The margins of different categories of beans differ significantly. Specialty coffee for coffee shops often has a higher cost price due to more expensive beans and a more complex roasting process, but the selling price is also much higher. Commercial coffee for a coffee shop is a budget option with lower margins, but due to sales volumes, it brings a stable income.
The profitability of specialty coffee compared to commercial coffee depends on the positioning of the coffee shop and the audience. Speshelti is suitable for premium establishments, while commercial coffee is suitable for chain stores.
By choosing suppliers with favorable terms, using raw materials rationally, controlling costs and developing staff, we can optimize costs without compromising quality.
Mistakes when choosing coffee
Beginners make common mistakes that can negatively affect the quality of the drink and the reputation of the establishment. The most common one is choosing coffee for a coffee shop based on price, without taking into account the taste characteristics and style of the establishment. As a result, the establishment sells a monotonous or tasteless product.
Another mistake is neglecting the freshness of the grain. Newcomers often underestimate the importance of proper storage and consumption dates.
When opening a coffee shop, it is important to take into account the specifics of the target audience and the concept of the establishment and choose coffee for the coffee shop in accordance with the style of the menu.
To avoid unsuccessful purchases, it is worth conducting tastings, testing coffee on the equipment of the institution and cooperating with trusted suppliers. It’s also important to take into account seasonality and roasting characteristics.
Take your time when choosing coffee, trust the experts, keep records of purchases, and regularly analyze customer feedback. This will help minimize risks and improve product quality.
Trends and the future
The modern coffee industry is developing rapidly in response to changes in consumer preferences and technological innovations. One of the main trends is an increased focus on the quality and uniqueness of the drink. Consumers are increasingly looking for interesting flavor combinations, exotic varieties and non-standard brewing methods. New methods of grain processing are being developed, such as anaerobic fermentation.
Exotic coffees such as Liberica or Excellence are becoming increasingly popular. It expands the assortment and makes the coffee shop stand out.
Producers prefer organic cultivation and eco-friendly packaging. More and more brands are supporting sustainable development: transparent supply, fair wages for farmers and minimizing environmental impact.
Forecasts for the market in Ukraine are optimistic. The coffee culture is progressing: the number of specialized coffee shops is increasing, the level of baristas is rising, and education in this area is expanding. Consumers are also becoming more conscious and demanding, which stimulates quality improvement.
A combination of innovative approaches, preservation of consumption traditions and development of local production form a promising vector for the Ukrainian coffee market. These factors make it attractive to consumers and potentially competitive in the international coffee market.
Conclusions and recommendations. How to choose coffee.
Choosing coffee for a coffee shop is a complex process that requires taking into account many factors, from the type and degree of roasting to the specifics of the establishment and customer preferences. To make the right choice and ensure the success of your business, you should follow a step-by-step scheme that will help you structure your decision.
- Determine the concept of the establishment: a specialized specialty coffee shop, a democratic cafe, or a coffee chain. Each format requires a careful selection of grain.
- Assess the audience. Understanding your customers’ taste preferences will help you create a relevant menu.
- Choose the beans. Consider the balance between Arabica, Robusta, and rare varieties so that each customer can choose a delicious coffee to suit their own taste.
- Determine the degree of roasting and processing method. This affects the taste, aroma, and texture of the drink.
- Develop a menu based on grinds and brewing methods. Optimal grinding is an important component of a quality drink.
- Evaluate suppliers. Freshness, reliability, and delivery terms are key criteria.
- Conduct regular staff training and coaching. Barista skills emphasize the quality of coffee.
For a coffee shop to be successful, it needs to strike a balance between the quality and cost of its products, be flexible and adaptable to new trends, and ensure constant quality control at all stages, from procurement to serving. In addition, to create a high-quality coffee menu, it is important to combine variety, single varieties and blends, and offer seasonal and signature drinks that attract new customers.
By following these recommendations, there is every chance to create a solid foundation for a successful and recognizable coffee brand.
