Coffee has become an integral part of any meal, as John Campbell from the Vineyard at Stockcross explains: "It's not just the food but the full dining experience that matters - coffee is the closing statement of a customer's dining experience.
"If it tastes bitter, is insipid or is served at the wrong temperature, that will stay with the customer as a lasting memory."
"We're working with the Best for Business sites to show them how a top-quality coffee can sustain custom throughout the day and broaden their target market," comments Stephen Brecher, key account manager at First Choice Coffee. "For example, a high-quality coffee and cake combination, pitched at the right price, is a fantastic profit driver, creating a new meal occasion."
First Choice coffee guru Dale Harris offers operators advice on choosing the perfect coffee for their menu:
- Light-roast single-origin coffees, such as the new Grand Café Triple Certified coffee from Nicaragua, are ideal for all-day drinking.
- Light roasts tend to have a fuller flavour and some acidity. Sell them alongside sweet desserts and cakes.
- Dark roasts are less acidic and can contain notes of cocoa, making them perfect for chocolate. Try Grand Café slow-roasted Fairtrade coffee for a sweet vanilla taste and a hint of bitter chocolate.
- Dark roasts are less fruity in flavour and are a good option for the end of a rich meal.