Most café owners who are unhappy with their roaster don't switch. It's not because the alternative isn't better. It's because switching feels risky. Will the coffee taste different overnight? Will the baristas have to relearn everything? Will the regulars complain?

Done properly, none of that happens. Here's how.

Run a real trial

One bag on a quiet Tuesday tells you almost nothing. Ask for enough coffee to run a proper trial over two to four weeks, made exactly as you make your current coffee, including through a busy weekend.

Cup it properly

Sit down with your head barista and taste the new coffee black, side by side with what you use now. You're checking whether the flavour holds up across the bag, and whether it performs across all your brew methods.

Check your contract

Read the fine print on your current agreement first. Some include exclusivity clauses, especially if your equipment was supplied or subsidised. Make sure you're free to switch, or know exactly what it costs to leave. Ask any new supplier the same question: are there minimum terms, and what happens if it's not working out?

What happens on changeover day

This is where most switches go wrong, and where a good roaster earns their keep. When a café switches to us, I come onsite and:

  • Dial in the new coffee on your grinder and machine before it reaches a customer's cup
  • Check your baskets. A basket should suit the dose. One that's too small for the dose chokes the shot, and one that's too big leaves a wet, sloppy puck. If yours don't fit the new recipe, we change them over.
  • Run through your espresso styles so every drink on your menu is built the same way
  • Look over your current routine for weak points, then give the team simple, easy-to-follow fixes
  • Build from there, adding new skills once the basics are solid

Day one training

I spend time with your crew and get to know the regulars who come through. I want to be part of the team, respectfully. I never step on anyone's toes. New information and systems come when the team is ready for them, not all at once.

Don't announce it. Just make it better.

You don't need a sign in the window. Most customers never notice a change of roaster. They notice a change in quality. If the new coffee is better and properly dialled in, the only feedback you'll get is people asking what you've done differently.

A realistic timeline

  • Weeks 1–2: Request samples, cup them and shortlist.
  • Weeks 3–4: Run a trial in-store, ideally through a weekend rush.
  • Week 5: Onsite changeover. Dial in, train the team and check your equipment.
  • Week 6 onwards: Make the full switch, with your roaster available to fine-tune.

If you're weighing up a switch, we're happy to send samples, run a trial, and get your team dialled in before anything changes on your menu. There's no minimum order, wholesale pricing unlocks instantly with an ABN lookup, and shipping is a flat $29.95. Get in touch through our wholesale page and we'll talk through what a trial would look like for your café.

Still comparing roasters? Read our buyer's guide to choosing a wholesale coffee supplier.