Coffee Beans

The machine sets the ceiling on your coffee; the beans decide whether you reach it. A commercial blend has a harder job than a speciality single origin sold for home brewing, because it has to taste balanced as an espresso, survive being cut with six ounces of steamed milk, and stay consistent batch after batch across a whole year.That is why most successful venues run a blend with a solid chocolate and nut base and enough body to carry through milk. Roast level matters as much as origin: too light and the drink turns sharp under a bean to cup machine’s fixed brew programme, too dark and everything tastes of ash regardless of your grind setting.Buy in quantities you will get through within a few weeks of the roast date, store the bags sealed and away from heat, and only fill the hopper with what a day’s trade needs. See our full range for grinders and storage.