I agree with Khun vudh on more opportunity for a “little” luxury in life like artisanal coffee though there is always a fine line about the right move and investment at the wrong time. Instead of the more expensive wine, this could be a chance some convert to coffee if one could hit the right spot.

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From Khun vudh post,

>>I do like the word “little luxury”
anyway,as you mentioned,the difficult part is how to hit the right spot.>>

I agree. What I think is a great way to do but nobody seriously adopted in the part of the world is the co-promotion of custom blend for fine restaurants. I think the local roaster should approach the restaurant to formulate the blend to go well with the food type.

The restaurant serves such coffee, mostly likely as a filtered coffee due to the level of the skill required to make a decent cup, preferably in a French press which allows impressive presentation and freshly prepared coffee all the times (minimize the staleness of the drip coffee in an airpot and the fastidious skill required to make a decent espresso).

If possible, the restaurant should devote a page or two for coffee, talking about roaster, origin, tasting note, pairing etc, in the same fashion as a decent fine wine. The wording should be the responsibility of roaster.

The restaurant should offer the bean for sale to customers as a souvenir from the restaurant on the spot, kinda bring back the good memory of such fine restaurant back home, particularly in the tough time like this so that customers will think of the restaurants next time they want to have a good time.

At the same time, roaster also markets such blend in a gourmet outlet or gourmet section of a supermarket, increasing the present and awareness to both roaster and restaurant, a copromotion. The restaurant will be viewed as meticulous for the way they treat their customers, right to the last drop of their coffee. The roaster got a free introduction and, hopefully, customer will follow through with its other products, ie other single origins or espresso blends

Also, the offering should be on a local cooperation, further fortified a buy local thing to its customer base and the level of care and attentiveness that goes into the cup from the active participation betw roaster and restaurants themselves.

Hopefully, this should help raise the image of coffee a bit closer to the level of wine at fine restaurant.

The idea came from what Counter Culture Coffee did and I myself used to taste custom blend for each famous restaurants in the area long as a guide of how the restaurant was before I actually paid a visit to the restaurant itself.

See more here

http://bkksprolab.com/board/index.php?PHPSESSID=e4dc3b3f52a6601fd6a5a35013da8925&topic=12.0