Ever wondered how to start a cafe? We guide you through what Commonfolk coffee have learned along the way of building a successful cafe and coffee roasters business.
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![Вільна Україна [Free Ukraine]](https://images.squarespace-cdn.com/content/v1/559c880be4b01baae9b5cbd0/1648783229635-T71U5H5OIZ8Q5L19A546/DSC03977.jpg)
My name is Joe, I am a local author from Frankston, a family man, and a self proclaimed coffee snob. I am also Ukrainian. The war in Ukraine interrupted our lives. Every day, my wife Olya and I are consumed by the news.
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Commonfolk’s getting a facelift and Bussy McBusface is returning to Progress St.
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Does your daily coffee do more harm than good? Commonfolk’s Sam Keck chats with Tony Strickett from First Crop Coffee on fair trade practices, coffee farmers and the responsibility of roasters and importers to be honest from bean to brew.
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Sprudge is a worldwide leader in coffee news and culture, and our very own Sam Keck made their top twenty leaders in the specialty coffee community. We reckon that’s pretty cool. Read the interview.
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Our story isn’t an uncommon one; we’ve had to overcome challenges, commit to the quality of our coffee, prioritise customer service and aim for consistency in all things we do. We’ve learnt a bit over the last few years (ok, a lot), and while the dream continues to unfold, we’re astounded by the growth and success of the Commonfolk family. Because of this, we’ve been able to partner with heaps of local businesses as they commence or continue their dream too! While there’s no secret formula to running a business in the hospo industry, there are some non-negotiable aspects that we’ve learned have to be a high priority to keep your business baby alive. Here’s a (non-exhaustive) list of what we know to be important for a great cafe culture.
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Great question. My official title is client relationship representative but that massively undersells how awesome my job is. Basically I mentor and train baristas and cafe owners to produce the best version of Commonfolk coffee possible.
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My experience working in bars, cafes, and restaurants in my younger years revealed to me that there is enormous pressure on women to be ‘put on display’ and we have to just smile and please no matter that the situation.
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The coffee industry has also undergone a dramatic evolution over the last decade or so. Gone are the days when your barista would struggle to tell you what coffees were in the their blend, or enthusiastically proclaim that their coffee was the best because it was roasted in Italy.
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Phew, so the first fully-fledged harvest season for Zukuka Bora Coffee Company is pretty much done. The green coffee is in a container on its way to Melbourne, and we’ve just had our first delivery of Ugandan-roasted coffee for us to sell domestically. It’s a great time to reflect back on the season.
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It is pretty simple why we do what we do. We love exceptional coffee and we love sharing it with people.
Everything that you need to make your coffee service world class, can come from us. Equipment, comprehensive training, full service support along with world class teas and chocolate.
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Commonfolk turns 3 years old on January 26th, it's amazing to look at where we came from!
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Erin and I competed in this year’s regional Victorian Coffee Competition.
Yes, there are coffee making competitions, and in the industry they are taken very seriously! It's the equivalent of the Olympics... without the lycra.
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Commonfolk Coffee Company is excited to announce that with the funds raised through 'The Cup That Counts' we have officially established a coffee demonstration farm on Mt Elgon in the Ugandan highlands.
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