Great Restaurant Coffee: Dream? or New Harvest?

Most restaurants put a premium on time in the kitchen, and coffee is frequently the last thing on everyone's mind. At the same time, coffee is also probably the last thing your customers will put in their mouths before they leave your dining room. With New Harvest, it won't cost you much more than what you're paying for coffee now to make sure that last flavor is a good one.

Pre-ground portion packets have long been the packaging of choice for restaurants. Other roasters typically have a stock case-pack (typically far more than you would use in a week), and god knows when it was ground. The usual result is the flat, bitter, stale coffee that diners rue the world over.

We believe great coffee is possible with portion packets, but only if they are properly managed. The first step is determining your weekly usage. We will tailor our case-pack for your needs, ensuring that your coffee doesn't sit around any longer than it should. Second, we work with you to determine the proper grind, blend and dosing for your equipment. Lastly, we roast, grind and pack your coffee to order, for the freshest possible outcome.

The last step in making great restaurant coffee is the brewing. A lot of restaurants use open decanters on heat, which will destroy the best coffee within 15 minutes. We urge all of our clients to use airpot brewers or other thermal systems that hold the coffee at serving temperture without the application of direct heat. We sell the finest equipment available, including Bunn and Fetco airpot brewers. Call or email Gerra Harrigan, our Director of Business Development, for more details.