July 2009 Archives

A rich, aromatic coffee is the perfect end to a fantastic meal, but how often are we served bad coffee? How often is our last impression of a restaurant a burnt, bitter dishwater flavour?  I bet if you have had had that experience, it's put you off going back, even if the food was really good.
 
The key to fixing this is to look at how the coffee is being brewed - small adjustments can make huge changes to the flavours you're able to achieve and may help a flat, bitter brew open into a fruity, sweet delight. Once brewing correctly, you can then explore exactly what you want to offer your customers.
 
Some restaurants offer coffee menus, so that the customer can choose flavours that complement and contrast with the food they're eating - a great way to introduce people to the sheer variety of coffees out there.  Coffee enjoyed with a snack such as a muffin or pastry has become mainstream, thanks to the high street coffee shops and is a good profit-making opportunity for operators.  Think about how you want people to enjoy your coffee - it's a matter of experience and preference, there are no right answers.
 
Professional tasters classify coffees by their acidity, their sweetness, flavours, mouth feel and finish and use many different descriptors to communicate their thoughts. I've tried coffees that were described as black wine-gums and fruit salad sweets and when they deliver on this, it's quite amazing. Talk to your supplier and see, and most importantly, taste, what's on offer.
 
My tips for tasting? Try it black and unsweetened - at least for the first sip and taste it as it cools as flavours develop over time. Try not to choose your coffee by roast level - It doesn't influence strength, just how much of the roast you can taste.  Also try and look beyond the country of origin - Colombian coffee can be as varied and interesting as Italian wine. Most of all, taste, taste and taste again and see what you enjoy - you may not be able to express at the moment exactly what you like about a coffee but as your palate develops so will the range of coffees you feel comfortable promoting to your customers.

Dale Harris, First Choice coffee guru and UK Barista Championship semi-finalist.

I was really delighted to see that the Mulberry Tree had won the regional heat in the Good Food Guide Restaurant Awards, and had been shortlisted for the national finals. This was such a coup for a young restaurant.

The Mulberry Tree team are an enthusiastic and skilled bunch and their professionalism paid off. When I visited them, I was impressed by how much marketing activity they undertook - they have built a database of over 1,000 customers and keep them in regular contact with what they do.

The team has also been creative in harnessing the power of PR and whether it's announcing the arrival of their new rare breed pigs at their smallholding, or making sure the local press know they source their products locally, this all helps generate interest. This type of activity does take time and effort, but as the Mulberry Tree has shown, their effort can pay dividends.

Posted by Chris Durant, director, Beacon Purchasing