01st December 2025
Coffee is one of the most loved beverages in the world, but a few people stop to think about where it comes from. Every cup starts with a seed, grown under the right conditions, nurtured with care, harvested, processed, and roasted before it ever reaches your cup.
At John Street Beverage, we’ve been part of this process for over 40 years, and we know how important each step is in delivering a perfect coffee experience.
Understanding the journey from farm to cup helps us value the hard work of the farmers, the precision of the roasters, and the skill of the baristas. Each part of the process plays a significant role in producing high-quality coffee that we proudly supply to homes and businesses across the UK.
It all begins on the coffee farms, mainly found in countries near the equator such as Brazil, Ethiopia, Colombia, and Vietnam. Coffee plants need specific conditions to grow — a warm climate, regular rainfall, and rich soil. Most coffee is grown at high altitudes, which gives the beans their complexity and character.
There are two main types of coffee beans: Arabica and Robusta. Arabica beans are known for their smoother flavour and are typically grown at higher elevations. Robusta beans have a stronger, more bitter taste and are more resistant to pests. At John Street Beverage, we focus on supplying premium Arabica blends, selected for their flavour and consistency.
Once the cherries are ripe, they are picked by hand or machine. Timing is key here. If picked too early or too late, the flavour of the coffee can suffer. After harvesting, the beans go through one of two main processes: the dry method or the wet method.
The dry method involves laying the beans in the sun to dry naturally, while the wet method uses water to separate the beans from the pulp before drying. Each method affects the final taste. Dry-processed beans often have fuller, fruitier notes, while wet-processed beans are cleaner and brighter in flavour.
After drying, the outer layers of the beans are removed through hulling. This step reveals the green coffee bean, which is then sorted by size, weight, and quality. Any defective beans are discarded. These green beans are packed into sacks and shipped around the world to roasters and suppliers.
At this stage, the beans are still raw and need roasting to bring out their flavour. We only work with trusted importers and producers who handle this step responsibly and ethically. Fair treatment of farmers and sustainable sourcing are part of our core values at John Street Beverage.
Roasting is where the magic happens. Green beans are roasted at high temperatures, usually between 180°C and 240°C, to develop the taste and aroma we associate with coffee. The longer the roast, the darker and more intense the flavour. Lighter roasts tend to bring out the bean’s original characteristics, while darker roasts create a stronger, bolder taste.
At John Street Beverage, we use advanced roasting methods that preserve the natural qualities of the beans. Our team works with high-quality roasting facilities to deliver consistent, fresh batches of wholesale coffee to our customers, whether you’re running a café or brewing at home.
Once roasted, the coffee is ground to match the brewing method — coarse for French press, medium for filter, and fine for espresso. Getting the grind right is essential for the perfect cup. Too coarse, and the coffee will be weak; too fine, and it may turn bitter.
We supply a wide range of machines and equipment to help businesses get the most from every bean. Our barista training courses also support this by teaching correct grind size, extraction times, and milk steaming techniques, ensuring you make the most of every shot.
After all the care that’s gone into growing, roasting, and brewing, the final step is simple: enjoy. Whether you’re sipping a flat white in a local café or making a morning espresso at home, the journey your coffee has taken adds to its value and depth.
At John Street Beverage, we take pride in being part of this journey. From selecting the right beans to offering hands-on training, we’re here to help you serve coffee that reflects the quality of its origins.
