Wholesale Coffee
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How do I choose a wholesale coffee supplier?
If I were opening another cafe tomorrow, I wouldn't start by comparing price lists.
I'd start by asking myself three questions.
1. What do I want my cafe to stand for?
Choose a coffee roaster whose values align with the kind of business you want to build. You're entering into a long-term partnership, so your philosophies should match.
2. Where are they located, and what support can they realistically offer?
If something goes wrong, can you call them? Can they help when you need them? Good support is worth far more than saving a dollar per kilogram.
3. Do they have real experience?
Have they worked in cafes? Have they roasted coffee for years? Do they understand the challenges of running a hospitality business?
One thing I wouldn't focus on too much is price.
The cheapest coffee is rarely the cheapest decision. If a roaster provides exceptional coffee, knowledge, support and helps your business grow, their value should far outweigh the difference in price.
Why should I partner with Moon Boy?
You shouldn't partner with us simply because you need a coffee supplier.
You should partner with us if you believe what we believe.
We care deeply about doing things properly. We don't believe in cutting corners, chasing the cheapest option or compromising quality to win customers.
Our coffee isn't the cheapest on the market, and we're okay with that.
The quality of our product, our sourcing, our roasting and our knowledge all reflect that.
We're looking for cafes that want to build something exceptional, not simply serve coffee.
How much coffee should my cafe order?
That depends entirely on how much coffee you're selling.
For new wholesale partners, our minimum order is 10 kg per week.
If you're open seven days a week, that's less than 1.5 kg per day, which most cafes should comfortably achieve.
If you're unsure how much you'll need, we're always happy to help estimate your weekly usage based on your expected customer numbers.
How fresh is wholesale coffee?
We roast our wholesale coffee weekly to order.
Our goal is to supply coffee while it's still within its ideal flavour window, giving your customers the freshest coffee possible.
Freshness is one of the easiest ways to improve consistency, and it's something we take very seriously.
Do you provide barista training?
No.
That surprises some people, but it's a deliberate decision.
In our opinion, the best barista training happens inside your own business. Every cafe has different recipes, workflows, equipment and expectations, so training should reflect that.
If you're completely new to coffee, we'd strongly recommend investing in your own education before opening a cafe.
People like Ben Stephens in Newcastle offer fantastic training, but that's only the beginning.
Coffee isn't difficult to learn.
It's difficult to become great at.
Nobody is coming to save your business. The best cafe owners are the ones who learn how to learn, practise constantly and continue improving every year.
Do you provide equipment?
Generally, no.
We believe it's healthier for cafes to own their own equipment.
Many coffee contracts that include "free" equipment simply recover that cost through higher coffee prices over time.
Owning your equipment gives you more freedom, more flexibility and allows you to choose the machine that's right for your business.
The exception is when there's a genuine commercial arrangement that benefits both parties, but as a general philosophy, we believe businesses should invest in their own tools.
How do you help cafes stay consistent?
Consistency isn't achieved through one thing.
It's built through lots of small things done well.
We help by:
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Roasting consistently every week.
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Supplying high-quality coffee.
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Sharing industry knowledge and updates.
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Helping cafes stay accountable with ordering.
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Being available when our customers need support.
At the end of the day, we're another set of eyes invested in helping your business succeed.
Can you help me open a cafe?
Absolutely.
While we won't run your business for you, we're always happy to share our experience and offer guidance.
Whether it's choosing equipment, designing workflow, selecting coffee or talking through your ideas, we're happy to point you in the right direction.
Sometimes the best advice comes from someone who's already made the mistakes.
How do I switch coffee suppliers?
It's usually a straightforward process.
First, speak with the new coffee roaster and make sure they're the right fit for your business.
Then contact your current supplier and check whether you're tied into any contracts or equipment agreements.
Once those obligations have been sorted, you can organise your transition, dial in your new coffee and begin trading.
A good coffee supplier should make the change as smooth as possible.
What should I look for in a coffee contract?
Our opinion might be a little controversial.
Generally, we don't believe coffee should require contracts.
We believe good business is built on trust, relationships and delivering value every single week - not locking people into agreements.
The exception is equipment.
If expensive equipment is being supplied, then having a written agreement outlining expectations for both parties makes complete sense.
Outside of that, we'd rather earn your business every week than rely on a contract to keep it.
What makes a successful cafe?
A successful cafe isn't simply one that's busy.
It's one that people genuinely want to be part of.
It's full of regular customers who choose to spend their hard-earned money with you because they love being there.
It's a team that enjoys coming to work, feels valued and isn't constantly burnt out.
It's a business with healthy profit margins that allows owners to keep investing in their staff, equipment and customer experience.
Busy is great.
Healthy is even better.
How can I make my cafe more profitable?
Know your numbers.
We honestly can't stress this enough.
You're running a business - not a hobby.
You need to know exactly what every coffee costs you, what your labour costs are, what your rent is doing and what profit you're actually making.
The biggest mistake we see cafe owners make is being afraid to charge what they need to charge.
If your pricing is based on fear rather than your numbers, your business will eventually suffer.
Know your costs.
Know your value.
Charge accordingly.
If you're creating a space people genuinely love visiting, they'll continue coming.
Don't apologise for building a sustainable business. It's the only way you'll still be here serving great coffee in ten years' time.