Hi everyone, I'm in the process of buying a small restaurant in Nortwest Indiana. Its a turn-key and if all goes well, I will be open for business May 1st. I want to do a European style cafe in the a.m. and am looking for the best wholesale dcoffee distributer in the area (for beans, of course, and Pump Pot Brewers and Espresso machine for rental). Any ideas would be appreciated. THANK YOU!

[kokopuffs]

Hi Nicbiz. I've been purchasing beans from Peets Coffees and Teas for over 25 years. Their product IMHO tastes better than Starbucks'. It's also Mr. Peet who helped to start Starbucks - I might add. You might consider becoming a Peets franchise.

No, I am not a Peets representative but just a very satisfied customer of their product. Somewhere in the Chef Talk forum I posted a recipe for Middle Eastern Style Coffee usings Peets Arabian Moccha Sanani beans brewed in an authentic ibrik. The best! Check it out.

All the best of luck with your endeavor.

Nicole,
I've been running coffeeshops for over 6 years now so if you need spesifics just send me a private message - I've learned alot the hard way.
I'm sorry that all of my vendors are local to me here in Massachusetts - I wish I had better info for you.
I have one site that I think might help you - the training videos are splendid and there are many great links to other industry sites.Espresso 101 links page
Please let me know if I can help more.
You know, I'm a bit jealous of your opportunity - best of luck!
CS

PS take a peek at the thread in "Restaurant Rave" about coffee houses - you may find some more people with info for you.


[ April 02, 2001: Message edited by: Coffee Snob ]

[kokopuffs]

Say Papa, do I recall correctly that you're Greek? Have you read my posting on preparation of Greek/Middle Eastern Style Coffee in the Recipes Forum? Any comments on my method?

[Papa]

Dear kokopuffs:

I have to admit that you have mastered the technique of making Greek coffee! Your instructions were perfect!

There is one thing that I would like to add. For those of us who like sugar in our coffee, the recipe is:

Glyko: Equal amount of sugar and coffeee.
Metrio: Half the amount of sugar than that of the coffee.
In Greek Funerals: No sugar.

Also, do not forget to pour the coffee into the cup from a height of 12 inches. This will create air bubbles in the foam. Some coffee shop regulars in Greece are very particular about their coffee. They will order it with a specific amount of air bubbles. The way the coffee maker accomplishes that is by creating more air bubbles than the customer asked for and then they prick the extra bubbles with a niddle.

Community Coffee from Louisiana! Or French Market from New Orleans!
Read the articles on the home page of this site regarding Community coffee and the best way to brew it. Also James Vilas in Town and Country magazine (12/97)on French Market coffee which he says rivals the best Italian Roast beans used for espresso.
Most coffee in the US still comes through the Port of New Orleans and South Louisianians LOVE their coffee. It's truly the only place left in the US where you can get coffee that equals good European brew.
Starbucks is way over-rated. I can't even drink the swill. I have pretty much stopped drinking coffee in commercial establishments.
The biggest problem is that most American grow up drinking a very light roast that is poorly brewed (bitter) and very thin. They think that's what coffee is supposed to be.
Coffee is hard to brew in large quantities and suffers by sitting on a hotplate. Impossible in airplanes.
Drip pots or those wonderful stovetop Italian 2-part pots make the best coffee but that's hard to do in a restaurant environment.
I'd call the Community Coffee Company and ask how they do it in their shops. They seem to be able to do it in quantity. They provide the coffee on the floor of the Louisiana Legislature which seems to keep well. (Don't blame that for the legislative mischief that often occurs, please.)
It is so hard to get a good cuppa in the US and so easy in many other countries. Cuban coffee in tiny cups (even the stuff at the Miami airport). I don't remember a bad cup of coffee anywhere in Italy or Austria or Germany. Did get a few so-so brews in France. Had some mediocre stuff in New Orleans -- obviously brewed for the tourists.
Years ago, I worked for the computer division of Wm. B Reilly Coffee Co. in New Orleans which was then the country's largest importer -- may still be. The elderly black man who made the coffee for the tasters/blenders, etc. made our coffee for us and he was worse than Seinfeld's Soup ****. According to him, coffee should never be drunk with cream (or any milk or fake-milk product) and MUST have sugar to bring out the richness. It was too much trouble to argue with him so we all drank our coffee his way and I still do. (Except for an occasional cup of cafe au lait at Morning Call or Cafe du Monde). Sugar (not artificial sweeteners) really rounds out the flavors.

[Papa]

Dear Nicole:

I have been a LAVAZZA coffee fan for years. I love their Lavazza Oro beans for making espresso.

The Lavazza coffee company has a web site and they will help you with equipment and training.

Kokopuffs suggestion is a good one too. I have heard only good things about Pete's.

Check them out, ask questions and see who gives you better support. It is also important to decide on what type of European style cafe you envision to create. There are several types such as Greek/Middle Eastern or Northern Italian/French or Austrian or Southern Italian/Spanish (I grouped them like that because of the many similarities in coffee taste, types of coffee and ambience).

In the long run, product, equipment and training support are the most important. Lavazza might be more flexible because, although they are one of the most popular brands in Europe, they are kind of new in the States.

I hope that this helps.

[kokopuffs]

Thanks, Papa, for the complimentary response. Such preparation of coffee in this country seems to be a lost art.

And next time, I'll try pouring the coffee from a height of 12 inches for added bubbles to the foam. Coffee prepared in this fashion is meant to be slurped and not drunken!

[ April 05, 2001: Message edited by: kokopuffs ]

[Mezzaluna]

Margaret, I agree about our weak brew. The coffee in Greece was outstanding, and I look forward to the coffee and baguette when I visit France. My French friend visited me one summer; we went to a restaurant and drank coffee. I asked her what she thought of it, and she merely replied, "It's hot." Anyone like Gevalia? They have a decaf I actually like, but I've forgotten the name...