When you deal with the B2B market, the first question put to a coffee roaster is almost always the same: “How much does this coffee cost per kilo?” It is a fair question for anyone running a business, but it risks diverting attention from the financial figure that really matters to a venue: the yield per cup.

Buying a coffee and saving a few euros per kilo looks like an immediate advantage.

However, in the daily routine of a bar counter, low-quality green coffee or uneven roasting have precise operational consequences:

• higher doses are needed to give the cup body;
• more waste is generated by constantly re-adjusting the grinder;
• the number of espressos that can actually be obtained from a 1 kg bag goes down.

Margin at the bar is not made by cutting the quality of the raw material, but by eliminating waste and ensuring consistency.