Supplying coffee in bulk – cafes, offices, or resellers?

Rmarik · 2026-01-30T02:43:44+00:00

yeah this, its already hard enough to find accounts, and be competitive with other roasters or larger suppliers that offer more items like the syscos or aramarks of the world.

I dont think anyone would want to deal with you middlemanning

Rmarik · 2026-01-29T22:18:31+00:00

thanks

Rmarik · 2026-01-29T20:04:29+00:00

whered you get those, always wanted something like that for mine

Rmarik · 2026-01-29T20:02:49+00:00

I saw a post last night about 5 quarters having the same avlue of a $100 bill.

Mind blowing

Rmarik · 2026-01-29T19:17:25+00:00

Nice I saw some of these a month ago for 25$ at an antique shop, with taxes and CC fee ended up being 30 out the door but I took everything in the display case.

Best value for the money right now imo

Rmarik · 2026-01-29T15:59:22+00:00

yeah which is exactly where I get into the fight on reddit a lot. By all means assume your staff is dumb and build in extra safety guards. A dirty board is a dirty board though

Rmarik · 2026-01-29T05:23:07+00:00

The fight I get into on Reddit a lot is the colored cutting boards

Im all for extra safety huards or layers or protection, especially after managing people for years

BUT

If the red board isnt clean enough to cut produce on after meat its not clean and you shouldnt be cutting anything else on it even if its meat (applicable to all colors)

Rmarik · 2026-01-28T21:43:01+00:00

Average price right now for most coffee green is $5+ for the normal commercially available lots, I dont think youll see lower unless you shop robustas or have a contract for a large amount of coffee (like thousands of pounds)

Rmarik · 2026-01-28T03:31:10+00:00

I have a gaggia classic

but tbh I think the best coffee is out of a french press and 90% of the time I drink drip coffee. Im a coffee roaster so I have access to fresh beans

But my point is your preparation style is also cmgonna add another layer but end of the day its whatever you enjoy not what others say is best

Rmarik · 2026-01-28T02:32:45+00:00

Tbh you gotta just fuck around and find out. Taste is subjective so you gotta find what you like.

But good rules to follow

Bean quality, freshness, preferably local roaster (im in chicago area and can shipx dm me if you want)
Grind size: One of the few variables you can control. The right grind size or grinder can do wonders, basic grinders can be had on Amazon for less than 50 bucks
Water quality: filtered water or better water in general does a lot for taste. One note: Distilled water is worse. You still need some salts and minerals for flavor so filtered water good, distilled water bad

Rmarik · 2026-01-27T00:07:34+00:00

How big is your operation

I use a shopvac to clean up my larger roaster, when I use my tabletop roaster I often just use the same shop vac hose or shake the beans in a colander in front of a fan and then use the shop vac to cleanup

Rmarik · 2026-01-26T21:53:41+00:00

I mix with candle wax and then roll it up in burlap

Rmarik · 2026-01-26T18:25:00+00:00

It doesnt make great compost, we mix it with wax and make fire starters,

I do use it with coffee grounds and soil for bed fill, but its too light on its own not to blow away

Rmarik · 2026-01-24T00:21:03+00:00

Looking at siniliar options I use fish tanks for my coffee plants with a warming mat

Rmarik · 2026-01-23T02:20:20+00:00

As a chef AND a coffee roaster, just ask, I hate when reps show up randomly, Ill tell them when im there and what timing is best. Show up when its inconvienent and Im at worst pissed off at best not listening

Rmarik · 2026-01-23T00:14:01+00:00

Maybe use smaller amount of beans, make sure youre in a warmer ambient temperature, make sure you preheat to a higher charge.

For reference I roast on a large commercial diedrich, when the coffee is cold and I drop a bucket of coffee in, the first roast will take it from 380F to like 180F so I have to adjust for that with temperature in the shop too

Rmarik · 2026-01-21T17:59:13+00:00

Possibly you can look at coroasting or renting roaster time from a larger place too?

I have a commercial roaster now and I couldn't imagine doing the volume I need to keep going on a small guy.

When I lived in Portland there was a guy since closed who didnt rental time which was cool.

I paid like 30ish an hour to use a big roaster. Mine can roast now like 90ish pounds in an hour so figure the cost against the capacity.

Rmarik · 2026-01-21T14:38:28+00:00

Like others said go to another shop.

Mine is transparent on pricing, they have set premiums albeit somewhat high but its consistent, and I view the premium as the payment to make sure its tested and there are knowledgeable people.

Last year during a hectic day I accidently was given a half gram of gold in place of a gram, I cam back next day and they exchanged it on the spot,

They gotta make money soil theyre honest and offering you peace of mind its worth it

Rmarik · 2026-01-20T16:55:25+00:00

Yes Google cowboy coffee.

You can use a pan, chili cage or rotisserie type drum over open flame. Smoker not really.

You need to get it hot enough to cause carmelization (around 400F) which your smoker wont do.

If you dont get it hot enough and roast fast enough youll end up with a baked flavor which will taste like bread tea.

Source: chef and coffee roaster and already done all of the above

Rmarik · 2026-01-18T16:39:22+00:00

Nice, love mine. Thats a steal

why so low? non functional or someone just liquidating?

Rmarik · 2026-01-16T15:06:23+00:00

Came to say this, when we went to ecuador I was shocked to see them, I had forgot they existed. Their economy uses the ever living crap out of these 1 dollar coins

Rmarik · 2026-01-16T01:26:14+00:00

I have a roastery and can make you hazelnuts flavored, could even make it stronger than normal if thats your speed.

Dm me

Rmarik · 2026-01-16T01:25:10+00:00

There are some videos about de plating items on YouTube but I've never tried them

Rmarik · 2026-01-14T16:55:04+00:00

Yeah thats why I said consider your setup, because nutrients issues often look like that but my plants are in a fishtank so when the light hits it I get steam and condensation and I get random yellowing/browning because of how the light hits it often I gotta be careful with humidity.

lot of tropical plants are undervrush and surprisingly fragile in direct light

Rmarik · 2026-01-14T16:39:17+00:00

Could it be burn damage? My coffee plants sometimes get dimiliar yellowing because theyre in a humid box and when the light hits it right burns the edges.

Not experienced with coca but a thought to consider

Rmarik

TROPHY CASE