New whole bean practice on the way

Transcend Coffee is changing some things in terms of how it sells whole bean coffee over the counter.  As many of you know, who are faithful customers of ours, we have a practice of filling our Kraft bags full of freshly roasted coffee while you wait.  As we have pondered this practice over the last couple of weeks, we have made a decision to change our current practice.  Rather than roast and dump the coffee into bins, and then fill bags when the customer orders, we are going to fill up the biodegradable Kraft bags immediately after roasting.  The coffee will still have a chance to rest, and de-gas which is necessary, and it will speed things up behind the counter as well.  Ultimately the driving force behind this decision is to increase overall flow and customer service.

The secondary change which will result from this new practice has to do with what will be available on any given day for brewing on the Clover.  With our previous practice of filling bags as they are ordered, the shelves at Transcend have been replete with choices, in terms of what to Clover.  This now will change a bit, and the choices will be somewhat narrowed (albeit for the better).  We will now pull any coffee off the shelf which doesn’t sell within 4 to 5 days, and use that for Clover brewing.  This ultimately will increase the quality of Clover going over the bar, as we have been known to serve coffee that is a tad too fresh.  This new practice will now ensure that the coffee being Clover’d is properly rested.  It also is a nice transition into our direction of being more seasonal in our coffee offerings, where we won’t always have every coffee all of the time.  I will post something in the near future regarding the different harvest seasons for each country, so that people can get some idea when their favorite coffee is “in season”.