Why do we charge extra to grind coffee beans

 

 

Our business is driven around the freshness of roasted coffee - it's that simple - well actually it's not really simple, it's difficult.

We only roast small batches of coffee every day and hold minimal inventory - enough to get us through at most 24 - 48 hours.

Despite the production efficiencies of roasting and packing larger batches, it's just not beneficial for our business to have a lot of coffee sit on the shelves unsold - this is generally the way that most, if not all, coffee companies work and it's certainly the way retail stores work - remember, coffee roasting is a manufacturing process, not an a-la-carte offering.

We can't predict the future, so we don't know what coffees customers are going to order throughout the day, afternoon and evening.

Coffee enthusiasts know the differences between fresh and not so fresh when it comes to their coffee - it's really noticeable.

We have been around for more than a decade, so we know that our reputation is only as good as our last pack of coffee - we can't sabotage that by holding lots of roasted coffee and sending our stale packs.

You know the drill, if it does not sell, the coffee stales very quickly and customers will never return to buy from us again. It's a circle - care enough about your product quality (which includes freshness, not just bean taste) and your customers will keep coming back.

OK, so now you get it - we are super-serious about freshness, in fact it's equally important as our roasting precision and our raw coffee selection.

Our coffees are packed into bags within an hour of coming off the roaster - we don't degas coffee for 3 days like the big companies - trying to stale the coffee so as to avoid their retail packs from swelling up with excessive CO2 exhausted by fresh roasted coffee. They degas because swollen packs of fresh roasted coffee on the retail shelves of stores look "bad".

As we pack and seal our bags during the production process in the morning, when a customer orders a specific grind, it means we have to take a sealed pack of freshly roasted and packed beans, cut the bags (in some cases we throw away the bag and use another bag, particularly for stand up 500g pouches), purge the grinder, set the grind, grind the coffee and then re-seal the bag.

All this takes time and effort to complete properly. It's also important to note that despite having large, commercial grinders, you simply cannot rush the process of grinding because it generates a huge amount of heat - heat that will degrade the quality of coffee.

So, it can be a slow and tedious as well as messy process.

We charge $1 per pack of coffee to grind - that does not even cover our costs for labour, wear on the blades of the grinder, energy, packaging, etc. We live in a modern and competitive economy where we try our best to keep our costs low in order to compete with 1,400 brands of coffee being sold in Australia & New Zealand.

So before you think we are just trying to gouge money for what has traditionally been a "free" service, please consider that our coffee prices are already literally "cut to the bone"........your not paying up to $50 per kilo for coffee like in that retail store happy to grind your coffee for nothing because they have 300% more markup than us - which by the way is probably stale.