Insight from Carlos Machado, founder of Backup Coffee

28/05/2015 - 14:25
Carlos Machado is the founder of Backup Coffee. Lunch Business caught up with Carlos to talk about coffee and equipment trends that are exciting him at the moment.

What have been the challenges and main drivers for Backup Coffee?

Back in 2008 when we began trading, our mission was to: ‘’Treasure the old to understand the new’’. This still stands. Running our own businesses was something myself and my partner Francisco had never experienced before so had lots to learn and fast! We soon found out that learning never ends…. We always review our limitations before we embark on something new.

Day to day challenges include keeping up with industry trends, planning ahead, cash flow and financial management, problem solving, the right systems, skills and attitudes and most importantly ‘’welcoming changes.’’

What is your growth strategy?

Our growth strategy has always been about customer focused growth. Growth is not an option – it’s a necessity. To grow your business in any economy requires the right strategy in the right market at the right time. We are constantly revisiting our strategy whilst trying our best not to lose the focus of our existing customer base.

What are your best sellers?

When it comes to coffee it has to be the Gran Crema blend from Miscela D’Oro. The coffee features a well-blended bouquet of notes sometimes described as chocolate mixed with caramel with rich fruity undertones.

This espresso has a crema crown that is thick and deliciously sweet. It has a velvety texture and the aftertaste is lasting and very aromatic.

What are coffee shops and cafes looking for? What advice are you offering them?

Since speciality coffee reached the UK market, independents have started to pay far more attention to quality and indeed maintenance of the equipment.  Everyone is upping their game, providing the end user with more choice and better quality. Baristas are far more aware of preventative maintenance when it comes to coffee equipment.

We always try to go out of our way to share tips with our clients about water treatment, regular maintenance of the equipment, changing grinder burr/blades more often depending on use. These are just a few examples.

How important is innovation in the coffee/machine sector?

Fundamental! There is always something new, especially with new developments in technology pushing the boundaries in coffee making. Who would tell!!

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