5 Steps To French Press Success In Your Restaurant

1. Know How Much Coffee You Sell

Print your coffee sales from last week and increase by 25%. This is what our clients typically report back as an average increase from switching service to Tend Coffee. We will use this number on step 4.

2. Hot Water

Make sure you power on your hot water source so it is ready for service. This takes anywhere from 15-45 minutes depending on your machine. Whatever water dispensing system you use, the water should taste good on its own and be in the range of 208 degrees. Consistent temperatures give you consistent extraction times.

3. Grinding Coffee

Depending on your setup, the grinding can be done before service although ideally it would be done by order. If you are using a gravity fed batch coffee grinder step 4 can be skipped. Be aware that gravity fed grinders are highly inaccurate, especially on smaller batches and not recommended.

4. Portion Coffee

If you use a 34oz French Press this step is very straightforward. Using the number from step 1, we are going to weigh out that many portions of coffee and put into bags or cups. 1/8th or .125lb is a good starting weight and can be adjusted from there. As stated above depending on your setup this can be done with ground coffee or beans.

5. Execution

Preheat the French Press with hot water. Dump the water and add the coffee. With a swirling motion pour fresh hot water into the French Press until full. Loosely place the top assembly onto the carafe. Set a timer for 4 minutes and attach to the top of the extended plunger post. When the timer sounds, remove it and slowly compress the press on a stable surface. Although the pressing can be done at the table I recommend doing it in the service station area. Dining room tables are unpredictably unstable. Finishing preparation in the service station is also useful if any cleanup is necessary before bringing the press out to the table.

Preheating the cups with warm water is also a nice touch for guests and helpful in keeping the temperature of the coffee. You can review our earlier article on tips of accompaniments that could and should be offered to guests here.

 

I hope this helps you,

Daniel

“Improve Your Coffee, Your Margins and Save Time With Our Coffee Program! Message Me With Your Needs Today!”

dan@tendcoffee.com

4 Benefits of French Press Coffee Service

1. Sensory Impact

It’s difficult not to be impressed by well executed French press coffee service. The visual is stunning, the aromas are pronounced, the flavor is rich and the tactile is intimate.

2. Value Creation/Satisfaction

Value is created because all of the above happen before it’s even tasted. It’s presented as something special because it is.

3. Redundancy

The fact that you only need press pots, properly ground coffee and hot water removes a lot of potential problems with traditional coffee service. If your hot water supply goes down, hot water can easily be found in the kitchen with a kettle or pot until your equipment is back online.

4. Portion Control

I am preparing a separate article on setting up a French press station for food service. For now just know that because this type of coffee service is scaled and brewed to order, waste can be greatly reduced.

We are licensed distributors for the full line of Bodum French Presses and accessories. If you would like to talk about the benefits of beginning this style of coffee service in your business send me a message today!

I hope this helps you,

Daniel

How NOT To Get Ripped Off By Your Organic Coffee Supplier

Chain Thinking

If the farmers, distributors, handlers and producers all keep the integrity of the organic certification the product can become certified organic. If one piece of the chain is broken the certification for the end producer is no longer possible for that product. This is why it is so important for the producer to have a certification. As an example, a Certified Organic coffee roaster like ourselves sees lots and lots of bags with organic stamped all over them.

If, let’s say a distribution warehouse lost their certification for any number of reasons, contamination, flooding, pesticide use you get the idea. Those sacs are still emblazoned with Organic Logos all over them from the origin country, but they are no longer organic. This is why when an uncertified roaster holds up a bag with the organic stamp from origin saying “see it’s organic” is false. It WAS organic. If the roaster does not carry a third party certification then what they did at origin is irrelevant. The chain has been broken. It’s the inspector’s job to ensure the integrity of the organic chain has held until it reaches the consumer.

Why Producers Lie

I said it , it’s a bit harsh but that’s what it is a lie. Organic Certification is a type of virtuous cycle. Our payment to them is high value. We pay the certifying agency 1% of GROSS income on all the organic product we sell plus a registration fee which can be large. So that’s gross income, before taxes, payroll, electric etc. That payment funds the inspectors all along the supply chain route keeping the integrity of the chain. They also do tones of other educational work, including training for farmers etc. You can see what our certifying agency NOFA-NY does here.

Now if a producer were to pull the “look it says organic right on the sack from origin” routine and charge their customers for organic coffee, well that­’s fraud. The client paid for an organic product with part of that cost funding the inspectors along the supply chain but instead the producer pocketed the difference.

What You Can Do

Check to see if the supplier is registered as Certified Organic on the USDA’s website. You can see ours here. There is so much confusion out there regarding organics I just wanted to shed some light on the situation from a Certified Organic coffee roasters perspective. I will leave the rest up to you.

I hope this helps you,

Daniel

P.S. We offer a full line of Certified Organic Coffee and would love to welcome you to the family. Click here pick some up today!

Beat Amazon by Doing 3 Things

Amazon’s  strengths are distribution and convenience. Distribution is expensive. In order to combat this they take in very large shipments and warehouse them for fulfillment. This is where you come in.

1. They are Bigger, You are Fresher

If you are a smaller operation of 1-4 units you don’t want that much inventory tying up your cash flow anyway. Find suppliers that are willing to work with you to keep your inventory low and fresh. Our love of specialty food stores was instrumental in our no-minimum coffee ordering policy. Generally it makes sense to order at least 1 full case for shipping reasons. We encourage our retailers to keep enough product on hand to keep the shelves full but that’s it. Fresher coffee is better coffee.

2. Seek Out Respectful Suppliers

When researching new products make sure the manufacturer is not undercutting their own MSRP on Amazon. We don’t sell on Amazon out of respect to our retailers.

3. Sample. Sample. Sample.

We suggest all our new retailers take advantage of our free quick start sample kit included in your first order. It includes everything you need to have a successful tasting. Just add a brewer. To become a retailer, send us a message at info@tendcoffee.com.

Hope this helps,

-Daniel

 

 

3 Easy Ways To Wow Your Guests With Coffee Service at your Restaurant

Hi all, I hope this article finds you well. I want to let you know the crew at Tend Coffee will be releasing some helpful articles all related to coffee. They will all be archived on our new blog @ blog.tendcoffee.com for easy access. Brew Happy!

1. Focus on Your Guest

Coffee is either the 1st or last thing your guest will have at your establishment. It sets the tone. Whether you feel coffee goes best with whole milk or not is irrelevant. They will like there coffee prepared a certain way and it’s their way.

Offering dairy alternatives like almond milk, Soy milk, or even macadamia milk along with the traditional choices is a great idea. Now that those choices are commonly available in shelf stable 1 quart containers there really is no excuse not to carry them. Sugar is also a way to personalize coffee service. Rock sugar, turbano or any of the others are all tools to build the expectations and drama of a great cup of coffee. This is also an easy way for you to differentiate because almost no one is doing it.

2. Purchase Coffee That Aligns With Your Business

The business arena you are competing in i.e. quality, convenience or price will really make this decision for you. For the purposes of this article I am going to assume you are competing in the Quality Arena. You can only be effectively competitive in one arena, but that is a topic for a future article.

Purchasing quality coffee is easier today than ever if you know what to look for. Typical choices are a distributor (convenience), cash and carry (price) and for the committed, direct from the roaster (quality). Each has its merits. For quality aligned companies having a relationship with a quality roaster is your best choice. Post in comments if you would like to know why. In general try to avoid roasters that try to sell organic coffee but aren’t certified. They are either outsourcing or just being dishonest. You can see our certification here. If you position yourself as a local farm to table type establishment don’t serve coffee from Italy.

3. Importance of Training

The best coffee in the world will not be received well if prepared poorly. Understanding your chosen brewing and grinding equipment and training all staff; front and back of the house on how to use it properly goes a long way. Taking advantage of any training opportunities your roaster offers is a great start.

Fully developed, these 3 things alone will improve your guests ENTIRE experience at your restaurant guaranteed. Never underestimate the power of a cup of coffee prepared with attention to detail by a well trained staff member and presented with a guests personalized add-ins. It can rescue a poor dining experience and elevate a great one to new heights.

Hope this helps you,

-Daniel

dan@tendcoffee.com