Like all foodservice establishments, coffee shops have been forced to rapidly rethink their sales strategy during COVID-19. One way that they can diversify by roasting their own beans, both to cut their own purchasing costs and to add a supplementary source of income.
But setting up traditional roasting operations is expensive, time-consuming, and requires massive reworking to add in a vent. That is, unless shops purchase a Bellwether roaster.
Bellwether Coffee makes ventless, electric coffee roasters the size of a fridge that automate the roasting process. It’s an interesting play to take coffee roasting away from centralized producers and bring it closer to the edge. At least in theory, that means fresher java for consumers, and bigger savings for Bellwether customers (which range from cafés to grocery stores).
To learn more about how coffee roasting is evolving — and where the coffee market is headed in general post-COVID — I spoke with Bellwether’s CEO Nathan Gilliland.
This long-form interview is exclusive to Spoon Plus subscribers. You can learn more about Spoon Plus here.
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