Make Your Office Alive Again

There are many benefits of having a fun and collaborative office. The list goes on from happier and healthier employees, more productivity and an overall better organization. But a lot of organizations fail to do this. This then leads to many detrimental things for the employees and the organization.

There’s a lot of ways to implement this culture to the office. One of them is simply just by having a good coffee around. Office coffee is a commonly consumed beverage in the office and can be considered an integral part of the office culture. Some offices even offer free coffee for their employees because they know the great benefits of it.

Almost everyone loves coffee. What better way to make your office alive with the great smell of fresh coffee. But not everyone may like the same exact coffee. With Blendly, you can design your own coffee blend to have a unique taste profile that will match anyone’s preferences. You can mix different coffee beans harvested from around the world with ease with guaranteed freshness.

You can even imitate popular brands’ coffees or make it better. Imagine having Caffe Nero, Costa, Starbucks and other popular coffee shop chains right inside your office but a much affordable version, fresher and better.

Happy employees results to a better organization. Make your office alive again with Blendly.

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 Baristas Are the Basis for Innovation and Growth in Speciality Coffee

The coffee roasting industry of Italy, and why it has been slow to adapt to what it called the “new coffee era”. Coffee is basically quintessentially Italian, but it has remained behind Americans in innovating and making it the global product that it is today.

Since the birth of Starbucks, the coffee industry has not changed in hundreds of years, but it took the Seattle-born company, and other companies such as Nestle to change the way coffee is served. Specifically:

  • An Italian developed the first espresso machine, but a Swiss firm, Nestlé,
    conquered the market for personal espresso-makers with its Nespresso system.
  • Starbucks was inspired by founder Howard Schultz’ visit to cafes in Milan, but he revolutionized it to provide fast service and social ambience.

Today, Italy’s coffee firms are trying to grab more of the global industry for themselves. There is a movement towards mergers between large coffee manufacturers and roasters from Italy, and homegrown brands from other countries. For example:

  • Lavazza, Italy’s biggest coffee firm, buying Douwe Egberts’ Carte Noire premium brand for €800m ($870m), making it the market leader in France.
  • The initial public offering of 40% of Massimo Zanetti, to raise capital for expansion. Zanetti owns a score of brands, including Boncafé, an Asian roaster; and is buying a stake in Club Coffee, a Canadian firm with which it has developed compostable capsules.

Another noteworthy fad in the industry is the curiosity for the “science” of coffee-making—improving grinding methods, better monitoring of water quality, and so on. Illy caffé was an early innovator, having pioneered the use of pressurised cans when most others were still selling coffee in paper bags.

More so the high street is becoming aware of what is going into their daily coffee and have a better understanding of taste and cost, – Today’s coffee customer understand more about the coffee and the Baristas that serve it

What seems to be the core strength of today’s top coffee roasters is disappearing with no real differentiation in the process, of roasting coffee – Coffee is more about education and presentation and understanding the needs of a new type of coffee customer that are queuing to drink it new types of coffee blends that large chains have trouble producing, And with greater volumes passing through independent chains and, baristas representing an important part of this new supply chain –

There understanding of the customer is part on a New age of coffee production

Baristas working with Blendly have access to the production and manufacturing services and can advise the new type of Speciality coffee chain on cost and taste, – Blendly Services have been developed around the economies of choice allowing greater transparency around the coffee offering

And as palates are changing none more so than how we enjoy coffee, with more people purchasing barista style machines for their homes and purchasing more and more international origin coffees – The baristas working with blendly offer a new opportunity in the coffee industry.

Working as a Blendly Barista Distributor – Coffee is Changing

The coffee industry has traditionally distributed coffee in volumes to intermediaries and distributors. They then resell the coffee to outlets and other coffee users. These volumised coffees offer a traditional taste and service built around traditional production and manufacturing services that are based on economies of scale.

However, Blendly production and manufacturing services have been developed around the economies of choice and as palates are changing none more so than how we enjoy coffee, with more people purchasing barista style machines for their homes and purchasing more and more international origin coffees and customers are expecting more. This fits more into the modern world –

Moving away from one taste fits all. 

Blendly offers a service for coffee shops and coffee lovers to better engage this new growing market and better serve customers that are looking for their products that are looking for more unique taste that are fresher, quicker and better, allowing the coffee to be blended to order delivered fresh within a few days of roasting – that’s customisable, allowing the Baristas to better influence and develop local tastes and flavours.

This service is in more and more in demand with the high street moving away from pre-blended 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.

This type of transparency is allowing independent coffee chains to better establish their local brands in a growing marketplace which currently supplies approximately 165 million cups of tea and around 70 million cups of coffee that is consumed in the UK each day, according to the UK Tea Council. The market for hot beverages can be considered extremely robust.

As commentators see the high street is transforming from a pure shopping destination to a centre for “leisure and services” as the dramatic in the number of coffee shops, it offers Blendly Referral distributors and Training distributors to help customers get better value from their fresh coffee helping independent coffee chains and local coffee shops to better develop their brand around individual coffee blends. Find out more.

How Can Urban Brew at Kelvin Grove Art Gallery Be at the Heart of Coffee Culture in Glasgow

Kelvingrove Art Gallery and Museum houses one of Europe’s great art collections. It is amongst the top three free-to-enter visitor attractions in Scotland and one of the most visited museums in the United Kingdom outside of London.

Sitting just across the road, is the new artisan coffee house, Urban Brew.  Unban Brew offers a great coffee great break from the cultural visit to Kelvingrove Art Gallery and Museum.

Advertisements for the confectioner John Campbell and for D Minto’s coffee-roasting, grinding and sugar pounding works in McPherson Street off High Street. These advertisements appeared in the Post Office Glasgow directory of 1850-1851

Wendy Lam Urban Brew Head of coffee understand that coffee shops are part of the cultural landscape within Glasgow. Urban brew developed a coffee blend around the Caffe culture that growing within the City and developed a coffee blend based around the traditional trading routes of the 1700s.

This is a superb coffee blend – back then Glasgow was beginning to get access to the oceans and it allowed the

Advertisements from the Post Office Glasgow directory of 1860-1861 for William Logan’s temperance dining and coffee rooms, the German butcher and sausage maker Christian Steinhausen and various types of cement available from the slate merchant Daniel Wilson.

import of goods and commodities from the Americas and the Caribbean which were then traded throughout the United Kingdom and Europe. These imports flourished after 1707. By 1760, Glasgow had outstripped London as the main port for some commodities.

 

Part of that cultural movement leads to the development of buildings like the Kelvingrove Art Gallery and Museum which houses one of Europe’s great art collections.

Coffee played a large part of the early commodity trade and our coffee blend brings together – The culture of Glasgow and  the Best in South American, Indian, and Asian coffee beans and we have created –  a coffee blend that’s it both bursting with flavour and unique to the Urban Brew coffee house.

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 difference 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.

Working 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 with a lauadge that customers associated with the you delivering the best coffee in the world.

How to Reduce Your 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 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 – 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®

Coffee 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.

Coffee Blockbusters with the Birks Cinema Group

We all love a great movie, and we all love a trip to the cinema and the Birks Cinema Group is one cinema that’s worth a visit. This an amazing rural cinema showing the latest films. Spacious 100-seat auditorium – comfy seats – state of the art projection & sound. Owned by the community, the Birks is a must-visit venue to see a film, relax over coffee & cake, and a great venue for special events.

One of the company’s secret recipe for success is in its range of great food and drinks that is available and none more so that its great coffee.

Blendly is supplying coffee around Scotland, giving a value and choice and setting new opportunities for coffee outlets to develop their own coffee taste and flavours.

Blendly also allows customers to select from a range of commodities to extend the taste and make the coffee more unique to them making its their own coffee blend.

People’s palate are changing none more so than how we enjoy coffee, with more people purchasing barista style machines for their homes and purchasing more and more international origin coffees and customers expecting more.

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.

This type of transparency is allowing independent coffee chains to better establish their local brands in a growing market place which currently supplies approximately 165 million cups of tea and around 70 million cups of coffee that is consumed in the UK each day, according the UK Tea Council, the market for hot beverages can be considered extremely robust.

As 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 demand for high-quality, barista-style coffee in the home has risen in recent years and this has led to innovation in manual, bean-to-cup and capsule coffee machines for the home. This is also helping independent coffee and Cinema chains to better develop their brand around individual coffee blends and add better value to the customer experience.