Barista Magazine

OCT-NOV 2013

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is often the primary source for industry connection, there are more and more cafés like Billy's that serve coffees from multiple roasters, and brew them using multiple methods. In part because the status of the barista has been so exponentially elevated in recent years, and many of the most talked-about cafés these days are owned by past barista champions, the power in the retailer-roaster relationship has changed. This can also be attributed to an increase in the accessibility of education and information. Regardless of the reason, café owners no longer rely exclusively on the roaster for training support and industry access. Most of the café owners I have spoken with who operate a multiple-roaster concept cafés have an on-staff trainer/educator, and primarily look to the roaster for information about selected coffee and its producers when it comes to support. It is this increase of access and passion in retailers and baristas that has produced an evolution in this vital link in our supply chain. As the landscape of our industry changes, both roasters and retailers must reimagine partnerships to maintain long-term local and global impact through our collective efforts. Through this power shift, baristas and café owners now have the opportunity to control their menu with the pride and precision of an executive chef, essentially approaching roaster relationships as a chef would approach the produce vendors at a local farmers market: They can pick and choose what they like the best, what will add variety to their menu, and what will distinguish them from their competition. "The coffees we serve are just as much about our personal experience as they are for our customers," says Humberto Ricardo, owner of Third Rail Coffee in New York, which serves multiple roasters' coffee. "We select coffees that excite us and we want to share them with the people we see every day." For the two Third Rail Coffee locations, Humberto partners with one roaster as the primary standard Learn to Behave. IF YOU ARE CONSIDERING PARTNERING WITH A ROASTER, MAKE SURE TO NEGOTIATE WHETHER YOU ARE PAYING FOR TRAINING AND SHIPPING, HOW LONG YOU INTEND TO SERVE THEIR PRODUCT, THEIR SUGGESTIONS AND/OR EXPECTATIONS FOR MARKETING THEIR PRODUCT, AND SO ON. Behind Every Great Cup. Great coffee starts with clean equipment. Visit our site to see how far we've come! www.urnex.com Creating successful behaviors for specialty coffee roasters Business Planning, Strategy & Support Green Coffee Sourcing & Grading Roast Profiling and Training Cupping & Barista Training Quality Control 913.940.pmliubrewedbehavior.com It's not just a business, it's a behavior. Specialty Cleaning Products for Coffee & Espresso Equipment. www.baristamagazine.com 63

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