Why Baristas Are Using Coffee Roaster to Serve Speciality Coffee

Since the birth of Starbucks, the coffee industry has not changed in hundreds of

coffee roaster
Reflections

years. Coffee is the subject of a level of consumer demand that has allowed retail outlets to show strong resilience in the face of the current economic conditions.

Coffee across the world continues to represent significant growth. Apart from the continued growth of coffee demand in coffee-growing countries, there is also the movement towards the evolution and re-emergence of “coffee culture” in many parts of the world – most notably, the Middle East, Africa, and Asia, most especially in Japan and Korea.

coffee roasterWhile traditional brands are looking to grab more of the global industry for themselves, based on traditional methods of scale – with a movement towards mergers between large coffee manufacturers and roasters.

Mergers such as A new giant in the coffee industry will be created after Douwe Egberts maker DE Master Blenders have merged with Mondelez’s coffee business. Back in 2014 saw the formation it was reported to be the formation of the world’s second-largest coffee company after DE Master Blenders agreed to hand US-based Mondelez $5bn (£2.9bn) in cash and a 49pc stake in the combined company.

And more recently Matthew Algie, the Glasgow-based coffee roaster, has been acquired by the family-owned Tchibo, a German food business. Tchibo said the acquisition will help it grow its coffee service operations in the UK. It was attracted by the 152-year-old Glasgow firm’s ethical trading, training operations and technical customer support.

It said there is an opportunity to grow Matthew Algie’s Espresso Warehouse brand, potentially across Europe.

These traditional methods of scale are in contrast to an industry were curiosity for the “science” of coffee-making— is growing improving grinding methods, better monitoring of water quality. However, a movement within the industry is also seeing Innovation, as more micro rosters and artisan products are being developed away from the mass production and mergers – based on greater customer choice and transparency.

With roasting technology providing a less competitive advantage and an industry coffee roasterthat in entrenched in the economics of scale, its ability to grasp the advantages of economies of choice, is being met by new types of organisations that are offering more transparent services.

These companies are also able to develop and integrate new types of services around the process of coffee and develop relationships with new actors within the traditional supply chains. As the information regarding the development of products in terms of commodity makeup, pricing, roasting losses and expected production yields are known within the public domain.

Making it possible to decentralise the information required to develop products and markets and allow more people with a base knowledge of commodity and customer to form new relationships between the farmers and customers. And make better use of the data and information around them to create more value, It’s the availability of this information in the hands of new types of organisation that perhaps offer the greatest opportunity within coffee industry.

We have seen other industries transform when data and information on processes and people are decentralised and become understood and made available to everyone, with examples of how Uber changed how we look at transportation, and Airbnb changed how we look at accommodation. Perhaps it won’t be long before coffee – see the same transformation.

Why Coffee Is Changing Your Social Shopping Experience

blendly-social-shopping

Social shopping is becoming the new tool for customer engagement. It allows customers to interact with products and services without getting out from their homes. This e-commerce methodology is a shopping experience which is shared with your social network of friends and contacts.

Social shopping impacts an individual’s buying process by using social media networks to share, recommend, suggest and even comment on products and services. The idea behind social shopping is that individuals are influenced by their friend’s purchases and recommendations.

Coffee blends from Blendly are roasted with the customers’ palate in mind. All coffees are made to be enjoyed and shared as a part of your social coffee experience. This allows you to integrate your coffee shop and coffee flavour in to the changing needs of your customer and the moving landscape of the high street.

If you’d like to understand better how you can enhance your customer’s social shopping experience through your coffee blend, contact us through:

Mark Wilson
Owner at Blendly
mark@blendly.co.uk
07801 833821

Why Changing Your Coffee Blend Is Good For Your Coffee Shop

Every new customer we talk to start off by declaring that they have used the
same coffee blend for years and in their opinion it is unbeatable. But how can everyone have the world’s best coffee?

We all use several kinds of information to decide what to eat, and drink the combination of experience and sensory evaluation helps us to choose whether to consume a particular food or beverage.

All coffee customers all live in their own unique flavour world, and part of this Why Changing Your Coffee Blenddifference lies in our genetic composition, especially within our sensory receptors. It means that the coffee you serve is a determination of as much the environment as it is blend. Letting your customers understand what is in the blend allows your customer to better associate your and your brand

Changing your coffee blend can also be a way to engage a new customer base or re-engage existing customer, a statement of growth and message to say to your customer that you are building an experience around them.

Changing Your Coffee BlendWorking with Blendly you can engineer a taste that suits you or your customer all our blends are loved by many and offer a great starting point all coffee drinkers but remember how we taste coffee and what we taste is different to each individual and the taste of the product in Unique to them

Having your own coffee blend and the tasting notes allows you to engineer and influence this experience.

At the core of this experience is the coffee, the beans, the roast and skill of the barista, build the best coffee experience and blend your own.

Blendly allows baristas to create superb coffee blends and allow them to deliver Why Changing Your Coffee Blendwith a lauadge that customers associated with the you delivering the best coffee in the world.

How to Reduce Your Coffee Costs Using Coffee Analytics

Inside your Blendly account, you can find all sorts of tools that allow you to look after your fresh coffee. Not only do we roast your coffee to order but we also help you manage your stock via the Blendly analytics.

Our Coffee analytics are designed to allow you to manage your coffee as well as your coffee environment. We help you manage the quantity you have as well as manage when you may run out with our predictive ordering service. All you need to do is enjoy.

Blendly Coffee House – The Home of the Creatives

Coffee house became a popular alternative to taverns and alehouses, they also became something else:  “coffee house politicians” to air their grievances. One could argue that these intelligentsia and knowledge economy workers.

Samuel Peyps and Sir Isaac Newton were regulars – were not too dissimilar to the types of freelancers and creative class workers we find in places like The Proud East today.

But instead of ranting on Twitter or in the comments section of newspapers, Green says patrons of London’s early coffee houses rebelled in the novelty of boisterously voicing their opinions to their (almost exclusively male) companions.

Brewing with CHEMEX®

Brewing with chemexCoffee brewing instructions from CHEMEX

Like all good things, full flavour takes time — and your own special touch. The CHEMEX® coffeemaker delivers only the elements essential to rich coffee flavour, so that your personal taste and approach shine through.

Step 1: Get into the grind

Select your favourite whole bean coffee you want to enjoy and grind it to medium coarse ground.

Optional Tip: We suggest using a burr grinder because it delivers a more consistent particle size, allowing for a more even extraction and fuller bodied cup of coffee.

Step 2: Filter up

Open a CHEMEX® Bonded Coffee Filter into a cone shape so that one side of the cone has three layers, and place it into the top of the CHEMEX® brewer. The thick (three-layer) portion should cover the pouring spout.

Optional Tip: Dampen the filter with warm water to rinse and preheat the brewer. Once the water has drained through the filter completely, pour it out of the brewer while keeping the filter sealed against the coffeemaker wall.

Step 3: The scoop

Put one rounded tablespoon of ground coffee for every 5 oz. cup into the filter cone. Feel free to use more if you prefer it stronger; our CHEMEX® brewing process eliminates bitterness.

Tip: On all brewers except the pint size model, the “button” indicates the carafe is half filled and the bottom of the wooden collar/spout indicates it’s full. On the pint size brewer, the button is the full marker.

Step 4: Let it bloom

Once you have brought the appropriate amount of water to a boil, remove it from the heat and allow it to stop boiling vigorously.
Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.

Optional Tip: Perfect brewing temperature is about 200°F.

Step 5: First pour

After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the CHEMEX® (quarter inch or more).

Step 6: Brew on

Slowly pour the remaining water over the grounds, using a circular or back-and-forth motion as you pour to ensure an even soaking of the grounds.

Step 7: Toss the filter

Once the desired amount of coffee is brewed, lift the filter with
spent grounds out of the brewer and discard.

Step 8: Enjoy the perfect cup

Pour your freshly made coffee into your CHEMEX® mug and indulge in the flavour.

Stay warm

In order to keep your coffee warm you may place the CHEMEX® directly on either a glass stove top or gas flame both at low heat. If you have an electric coil stove top, you must utilize the CHEMEX® stainless steel wire grid (TKG) in between the CHEMEX® and the coils to prevent breakage. Be sure that there is a small amount of liquid in the carafe before placing it on a warm heating element.

Keep it clean

A carefully cleaned and handled CHEMEX® brewer will give you a lifetime of service. Remove the wooden handle and continue to hand wash with warm soap and water, or place the coffeemaker securely in the dishwasher.

A Perfect Pairing

The blending of art and science doesn’t end with the CHEMEX® coffeemaker. Our CHEMEX® 2-Quart Water Kettle achieves the perfect brewing temperature with functional elegance. Made from heavy-walled heat-resistant glass, our flat-bottomed kettle will ensure a delightful boiling and brewing process. The unique silicone stopper keeps the brewed water at peak temperature while venting steam, so the neck stays cool to the touch for safe handling.

Warning: Do not place the CHEMEX® Water Kettle directly on an electric coil stove top. For use with an electric coil stove top we recommend using our CHEMEX® stainless steel wire grid (TKG) between the kettle and the coils to prevent breakage and personal harm.

Why Your Coffee Shop Should Be Full of Sharers

According to the global research platform Allegra World Coffee Portal estimates 100% growth in the coffee sector by 2020, outpacing the conventional coffee market year on year.

But who is drinking in these coffee houses. A new report from Vision Critical and crowd companies takes a look at sharers in the UK, US and Canada, concluding that collaboration is now mainstream.

The report breaks participants in the collaborative economy into 3 segments:

  • “Neo-Sharers” – those who have in the past year used at least one of several “emergent” sharing services, such as Etsy, Arbnb and Kickstarter;
  • “Re-Sharers” – defined as those who “buy and/or sell pre-owned goods online using well-established services like eBay and Craigslist,” but who have yet to graduate to neo-sharer status; and
  • “Non-Sharers” – those yet to participate, but many of whom intend to in the next year.

A closer look at neo-sharers – the early adopters, so to speak – reveals that they account for some 16% of the US and Canadian adult populations and 29% of the UK population. Re-sharers, meanwhile, comprise about 23% of the population in the US and UK and one-quarter in Canada.

Together, neo- and re-sharers therefore constitute about 40% of the US and Canadian populations and about half of the UK population.

6 Reasons Why Your Coffee Shop is Engine of Economic Growth

The “gig economy” is triumphing over everything else. As that trend gathers force and there is no reason why it should not, people who work for themselves are going to become an ever-more powerful economic and political force.

This “sharing” economy, pioneered by the likes of Uber and Airbnb, is opening up vast new opportunities for working for yourself; so is the spread of broadband, and well-funded start-ups – all those “unicorns”, the billion-plus dollar start-ups – love to take on lots of freelancers and don’t object to paying them pretty well

The rise of the “gig economy” will prove to be a powerful social trend, both in the UK and in most of the developed work. It shows no sign of slowing down – and it is going to impact the economy and the political system far more than most people yet realise.

  1.  Coffee shops are about work in another way, too: the rise of the “gig economy” – the proliferation of freelance workers, digital contractors and entrepreneurs who don’t have an office and can’t afford to rent one – has been crucial in shaping their new role.
  2. With a new generation of gourmets emerging in the UK aged 18- 35 years old. These consumers are keen on food and drink with an authentic or distinctive positioning.
  3. People’s Palate are changing none more so than how we enjoy our coffee, With more people purchasing barista style machines for their homes and purchasing more and more international origin coffees.
  4. With the high street moving away from pre-blended Italian style coffee, The industry is in the curiosity for the “science” of coffee making—improving grinding methods, better monitoring of water quality, and the types of beans that make up blends, allowing customers to better identify with taste and content of what they are drinking.
  5. The High Street is transforming and commentators see the high street is transforming from a pure shopping destination to a centre for “leisure and services” as the dramatic rise of the Internet changes the retail landscape.
  6. The role of technology in food service has changed dramatically in the past few years, and no more so than in the UK, where mobile technology has infiltrated many aspects of regular consumer behaviour.

Is Your Coffee Shop Part of the Gig Economy

Coffee Shop Part of the Gig EconomyCoffee shops are about work in another way, too – the rise of the “gig economy”. The proliferation of freelance workers. Digital contractors and entrepreneurs who don’t have an office and can’t afford to rent one – has been crucial in shaping their new role.

The global research platform Allegra World Coffee Portal estimates 100% growth in the sector by 2020, outpacing the conventional coffee market year on year.

While the modern iteration of the coffee house is decidedly more subdued (pendant lighting, minimalist aesthetic, distressed wood) than the likes of Soho’s famed Le Macabre, where patrons sat on dark coffins and tapped their cigarette ash into skulls, Green says what they signify in the culture is similar.

The coffee house has always been a mark of sophistication … and a barometer of gentrification. Even going back to 1650s they were a sign of a rising tide of economic prosperity, because that’s when there was a trade boom.

Would You Choose Sex or Coffee?

Sex or coffee? Coffee is very powerful. It connects us in many ways. But did you know that some people are willing to give up, social media and even sex rather than to go without coffee!

According to a survey published at Daily Mail, Seventy-eight (78) percent of the people said that they are willing to give up drinking, social media or even sex for a year rather than to go without coffee for their whole lives. Sixteen (16) percent are saying that they are not able to talk to other people without having coffee first in the morning.

But the relationship with coffee and sex is well documented A study by the University of Texas has found that men who drank two cups a day were 42 percent less likely to suffer from erectile dysfunction compared to men who didn’t.

For an article for the American science journal PLOS ONE, scientists studied 4,000 men drinking caffeinated drinks including coffee, tea, fizzy and sports drinks and found the result was the same regardless of weight, age or blood pressure.

In a 2006 experiment on female rats by Southwestern University in Texas, scientists found drinking coffee stimulated the parts of the brain that signal sexual arousal. But this effect could possibly was only be seen in women who did not drink coffee regularly.

Scientists have long argued whether too much coffee is bad for you with some arguing drinking more than four cups a day is dangerous as it causes restlessness, tremors, irritability, insomnia and stomach pain.

But in March a separate study on 25,000 middle aged men and women suggested that drinking three to five cups a day could reduce the chances of heart disease or stroke.