Value proposition for Roasters

I caught up with my original Coffee Sensai one day and enquired what great Single Origin coffee he was currently drinking. I was shocked when he sheepishly confessed, he had ‘given up’ trying Single Origins, because it took him most of the bag to dial it in. Whereas with his preferred routine Blend, at least it was always the same, and he didn’t have to struggle.

How many customers must try a new Single Origin and have a bad experience, mainly because they used an inappropriate recipe resulting in a very sour cup of coffee?

Wouldn’t you get more repeat customers if you helped them, by providing in addition to the roast date, a QR code to

Customers are going to want to repeat buy from you, because you put in the effort to give them access to very specific customised recipes, whereas some roaster down the street doesn’t. It becomes a point of difference. And the cost of this is almost nothing.

Use the QR code on your bags. QR Code

Do try it.

author avatar
richard.c.mayston Solution Architect
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.

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