Ok. So we operate a coffee shop selling a speciality grade blend which all our customers love.
We go through 20-25kg a week which highlights that it’s not the biggest town in the world (25k and catchment area of circa 150k in County).
I’d love to change to single origin menu (maybe 3-4) and NO house blend. Using either couple of grinders or perhaps pre dosing and using an EK.
However - is this sustainable/workable in a small town? Any similar experience out there?
This is what I’d personally love, but I’m also a realist. We do operate a brew bar offering which is my only outlet for my true passion of single origin coffees.