How do Italian coffee shops afford to stay open, let alone profit, from selling espressos at 90…
Kav Van der Linden

Quality. Ethics. Sustainability.

The above author is comparing commodity coffee with speciality grade coffee — one comes from coffee cherries from low-altitude farms, a mixture of ripe/unripe/poor quality mixed-lots from all over the place and the other is the top 20% of properly ripe cherries, no defects, and usually single-farm (or central processing station) beans.

The cost difference between these products is huge, it doesn’t matter where you serve it — if you’re buying good green beans you can’t afford to sell espresso for commodity prices.

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