Coffee shop coffee supplier
Your coffee shop deserves a roaster who answers the phone.
Opening soon or changing suppliers? Kafina roasts specialty coffee in small batches in Paris, traceable back to the farm and dialed in for your machine, with barista training and quality support.
Opening a coffee shop
Choosing your coffee: the 6 decisions that matter.
Coffee is your coffee shop's #1 product. Here's how to choose your roaster without making a mistake, whether you're opening tomorrow or looking to upgrade your range.
1. Your espresso profile
Classic and chocolatey, or fruity and acidic? Your customers and neighborhood decide. We'll let you taste several profiles before choosing.
2. The number of origins
A stable espresso base, plus a filter coffee or rotating origin to add variety to your menu. No need for ten options to start.
3. Your volumes
As a guide, a coffee shop serving around a hundred espresso-based drinks a day uses about 40 to 60 kg per month. We'll refine this with you.
4. Your machine and grinder
The same coffee isn't dialed in the same way everywhere. We'll help you calibrate for consistent extraction, cup after cup.
5. Team training
A good coffee that's poorly extracted is still a bad coffee. We train your baristas on-site: extraction, recipes, milk, cleaning.
6. Consistency of supply
Weekly or monthly delivery, coffee roasted to order: never run out, never serve stale coffee.
Need more comprehensive support? See barista training and consulting →
Why Kafina
A partner roaster, not a catalog.
- Bespoke selectionA profile chosen after tasting, for your machine, your menu, and your customers.
- Roasted in Paris, in small batchesAt Altura CoRoasters, with a roasting profile tailored to each origin. Every batch goes through cupping.
- Full traceabilityProducer, region, variety, process: a story to tell your customers, lots rated from 82 to 87.5 (SCA).
- Branding & materialsPackaging in your image and co-branded tasting cards.
- Recognized by the industryPresent at the Paris Coffee Show and participants in James Hoffmann and Lucia Solis's Fermentation Project.
How it works
From tasting to regular delivery.
We talk
Your project, your machine, your volumes, the taste you're looking for.
Free tasting
Several origins to taste to choose the coffee for your menu.
Dialing in & training
Machine and grinder calibration, training for your teams.
Delivery & support
Coffee roasted to order, long-term quality support.
Let's talk about your coffee shop
Receive your proposal within 24 hours.
Opening soon or already in business: tell us more and we'll get back to you with a proposal and a tasting date.
Thank you!
Request successfully received.
We'll get back to you within 24 hours.
Frequently asked questions
Coffee shop: your questions.
How to choose your roaster to open a coffee shop?
Choose a roaster who lets you taste before buying, who dials in your machine, trains your team, and is easy to reach. Coffee traceability and roasting freshness are also key criteria.
How much coffee does a coffee shop use?
As a guide, around a hundred espresso-based drinks a day represents about 40 to 60 kg of coffee per month. The figure varies depending on the menu and the dose used.
Do you offer barista training?
Yes. We come on-site for extraction, grinder calibration, signature recipes, and quality support.
Can we customize the packaging with our brand?
Yes, we offer custom packaging and co-branded tasting cards. Tell us about your project.
Is the tasting free?
Yes, it's free and with no commitment: several origins to choose the coffee for your menu.
Do you deliver coffee in beans or ground?
Both: in beans for your grinder, or ground according to your method (espresso, filter, batch brew).