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Why speciality coffee needs to change the way it's delivered

September 5, 2016

 

There’s a shortfall between the demands of the modern speciality coffee market and the way it’s delivered, so how can both requirements be met?

 

On the one hand, consumers are becoming ever more discerning. We no longer want any old cup of coffee in the morning or afternoon. We know the difference between our blends and the way the coffee been brewed. That said, unless it is a particularly leisurely Sunday morning where we are tackling a crossword puzzle. We also invariably need a relatively speedy service and the two do not necessarily go hand in hand.

 

Of course, this is where technology gives us an invaluable advantage, but it seems the success of that solution is still open to debate.  Ultimately, what we are looking for when we go into a coffee shop is neither a speciality coffee nor a conveniently speedy one, but the option for one, the other or both in one.

 

Service is key

 

At the root of it all is service. Specialist coffee shops are using more specialised equipment, but invariably it takes too long to make coffee. You need very highly skilled baristas as well, which is hard to ensure with the probable speed of staff turnover. Therefore, it is not a viable option on which businesses can depend.  This is where Curtis’ Seraphim brewer gets around the issue with improved productivity for specialist coffee.

 

Flexibility is the future

 

Flexibility is another key facet. Offer consumers, a wide variety of brewers to future proof businesses for the ebb and flow of increasing knowledge.  It may be that you only want a machine to do one thing on a regular basis. However, the market in coffee consumers is not so much growing as evolving, and one size definitely does not fit all.

 

Productivity and reliability

 

They’re certainly not sexy words, but they’re important ones for the coffee house with a future.  If there is a queue out the door then the machines, we work with need to come with good training, reliable functions and mechanics. In addition to the aforementioned ability to boost productivity, essential to facilitating demand.  “Specialty coffee is not the largest market, but it is the area that’s pushing innovation forward in the industry” says Brant Curtis of Wilbur Curtis US.

 

“Everyone’s interested in speciality coffee, and everyone wants to know how it works even if it’s not their main product, because it informs all other areas of their business. That, combined with mechanics that last and don’t break down, is vital; it’s the combination of the everyday and innovation together that’s necessary for the future.”

 

ENQUIRE TO FIND OUT MORE ABOUT THE SERAPHIM

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