Your supplier stops at the grinder

Dose, grind, temperature, and their part ends there. The hard part starts one metre further on, in front of the customer who has to say yes to the price you wrote, and that is where we give you a hand.

Open the presentation

The point

The metre nobody covers

The training you get always comes from the same side of the counter, the side where coffee is extracted. On the other side there is a person who reads the price, listens to what you say while you brew and decides whether to come back tomorrow, and no supplier has ever given you a hand with that part. We stand there every day, in Albenga, with the roaster running and the same questions in front of us.

Four things

How we work

Whatever we hand you, we run it ourselves first

CoffeeStorming is a roastery that also serves its own coffee across the counter, in Albenga, every day. Every coffee and every choice we put in front of you crossed that counter first, with paying customers on the other side who keep coming back, and 1,186 of them carry our Coffee Lovers Club card.

The tools we run our own numbers with, open to you

Coffee Marketing Pro sits in the house, the business Matteo Borea runs on the profitability of coffee businesses. Pricing, margins and menu design in our own shop are governed by that system, and the people who work with us run it on their own numbers, without buying it separately.

The equipment stays your call

We do not rent machines out, we do not place them on loan and we do not do technical service, and that freedom lets us tell you which machine you actually need, where to buy it and who to negotiate with, without tying you to us for years. For an independent coffee shop the real brake often sits right there.

Roasted in Italy, and nothing like an Italian roast

We roast one batch at a time on the six kilo Giesen that sits in the middle of our room in Albenga, following every coffee on time and on bean temperature, and every bag carries the day it came out of the roaster. Your customer reads Italy on the menu and braces for the dark stuff, then finds a cup that tastes of where it grew, and that surprise carries a price.

Who this is for

We work well with people who have decided coffee should be one of the reasons customers walk in, and still have the problem of charging properly for it. With anyone hunting the cheapest kilo of the year the conversation ends early, and that suits us both. There is no minimum order here, so the size of your place has never been the point.

The document

The presentation opens now

Six fields, and the presentation opens straight away, with no wait and no call to book first.

  • The full range, single origins and house blends, with a sheet on every coffee
  • The bespoke blend, built on your machine and on your menu
  • The nine profiles your customers choose from at the counter
  • Your own name on the bag, if you want it
  • The commercial terms, and why the price list comes after a conversation
The name on the sign, or the one it will have A range is enough, we use it to pick your samples The address you read yourself

The name of your place and your weekly use tell us which samples to send you, instead of shipping at random. We use your details only to talk about coffee with you, no lists and no third parties.

Read it in your own time, then decide whether it is worth a conversation.