Photo credit: Brooke Darling for Metropolist
What’s it like working with Campos?
From the beginning and continuously throughout our 5 years with Campos we have had access to the latest training, trends and technology to do with coffee. They have always made sure that we are totally supported and we really feel like they have helped shape our cafe into the busy hub that it is today.
How long have you been with Campos?
How has your business grown since working with Campos?
It continues to get busier and the coffee side of our business gets more interesting with the new trends in coffee always evolving, such as the current trend of cold brewing methods.
How does Campos compare to other coffee companies you’ve worked with?
We always feel like Campos has such high standards and that we must maintain those high standards. Other cafes that use Campos are also going to feel the pressure of maintaining their reputation of quality and consistency.
What do customers say about the coffees you make?
Especially when we first opened, a lot of customers came in because they were familiar with Campos. They know that they are getting a consistently great coffee made from trained baristas, that always taste and look amazing.
What have you learnt about coffee?
With constantly new methods of brewing, equipment, techniques and products to use, we are always learning new ways of perfectly extracting Campos beans. We have also had the opportunity for us and the staff to participate in cupping and watching the roasting and bagging of the beans in Brisbane which was a very unique experience.