Coffee Journal

5 tips for a smoother b corp journey (from someone who’s been there)

by Denise Bell, Co-Founder of Bell Lane Coffee Roasters In May 2024, Bell Lane officially became a Certified B Corp. As I reflect on the process, there are a few things I wish I’d known from the start. Here are the top five lessons I learned along the way—ones I hope will make your B Corp journey smoother. 1. just get started  When I first logged into the Business Impact Assessment (BIA) in 2021, I felt like a deer in headlights. The questions seemed daunting, and instead of diving in, I dipped in and out, kept kicking it down the road, and didn’t prioritise it. The one upside was that it made me rethink our relationships and start aligning with businesses that shared our values. I knew we would be a B Corp because, the truth is, it was already part of our DNA.  If you’re considering certification, my advice? Start the BIA as soon as possible. It will give you a clear picture of where your business stands and highlight areas that need your attention. And be honest. It’s easy to overestimate where you are, but this process is about continuous improvement, not perfection.  grab a coffee and start your b corp journey 2. don’t be afraid to ask for help  The B Corp process can feel overwhelming, and that’s okay. You don’t have to do it alone. In 2023, I signed up for a 10-week B Corp Bootcamp with Earthology and Eccountinc, who support Irish companies to complete the Impact Assessment and start their B Corp journey. Their team broke everything down step by step and kept me on track.  There are also B Leaders who specialise in guiding businesses through the process—they know it inside and out. If you’re feeling stuck, reaching out for help will give you the clarity and structure you need.  3. be honest with your answers  It might be tempting to make your business look better than it really is but trust me—honesty goes a long way. The BIA is about transparency, not perfection. If you can’t back something up, don’t claim it. Being upfront means you won’t get caught out later when you need to provide proof. Think of the assessment as a starting point—it’s about showing where you truly stand so you can work towards real progress.  b corp can help your company grow  4. know where you make a difference  When working through the BIA, it’s easy to feel like you need to fix everything at once—but that’s not the case. Focus on areas where your business has real impact. Ask yourself: what is your why?  At Bell Lane, we source with intention, working directly with producers. In some cases, this means partnering with underserved producers at origin, where we can create meaningful change. The key is to focus on what aligns with your values and what you can realistically commit to. As you progress, you can expand your efforts but start with the areas where you can make the greatest impact.  5. bring your team along  One of my biggest lessons? B Corp isn’t a solo project.  After we became B Corp, I realised how important it is to involve your team from the start. I was so focused on the process that I didn’t fully communicate why B Corp mattered to us at Bell Lane. Even though I kept them updated, I hadn’t brought them into the journey properly.  One day, during a coffee morning at the roastery, I overheard a staff member say, “I wish Denise was here, she explains it better.” That moment really hit home for me. Your team plays a key role in making B Corp values real—from integrated staff in daily operations to identifying areas for improvement. Make sure everyone understands why B Corp matters to your company and how they can make a difference.  Final Thoughts  At Bell Lane Coffee, doing business with intention is in our DNA. Every decision we make—from who we work with to how we operate—aims for a positive and responsible outcome. B Corp certification just solidifies that commitment.  If you’re considering the journey yourself, remember you don’t need all the answers from the start. It’s about reflecting, staying honest, and keeping your values at the centre of everything you do. "How you do anything is how you do everything."  Denise Bell is Co-Founder of Bell Lane Coffee Roasters. If you're a wholesale partner looking to start a conversation with a Certified B Corp, request a callback here. 

how crema coffee serves meta's hq

Nestled in the heart of Meta’s Dublin offices, Crema Coffee is a cornerstone of the company’s coffee scene.  Owned and led by Anthony Ryan, his own lunchtime coffee trips during a previous role served as his gateway into the industry.  "I was working down the docks in a flour mill for 10 years, and at lunchtime, I’d always go get a coffee. The smell of it was what got me into it," he recalls.  His passion grew through home brewing, and when his time at the flour mill ended one Friday evening, he had a barista role lined up for the following Monday. Fourteen years later, Anthony is a trusted name at Meta, serving coffee to tech workers who take their coffee VERY seriously. What's even more impressive is that Crema Coffee has built a loyal, paid customer following despite free coffee stations on every floor. This is testament to the power of great coffee, the irreplaceable role of the café, and the joy of being served coffee by a master barista.  anthony ryan behind the bar at crema coffee the social media connection  Fittingly for someone working out of Meta HQ, Anthony first reached out to Bell Lane through Instagram. What started as a simple follow turned into a long-lasting partnership.  “I took an interest, followed Bell Lane, and kept up with what they were doing. After that, I made contact, and that was it,” he says.  Anthony's story highlights how a single Instagram interaction can spark meaningful connections in the coffee industry. Bell Lane is also active on LinkedIn and TikTok, making it easy for businesses and individuals to connect.  "We gradually took Bell Lane on, starting with a guest, and then eventually it became our house coffee," Anthony recalls.  grab a coffee from anthony if you're ever in meta hq the coffee  Perhaps most importantly, the coffee meets-and exceeds-the high standards expected by Anthony.  “The coffees are clean tasting, really stable, and easy to work with,” he explains.  That said, the bar is always rising. "It feels like specialty coffee is having a moment right now. Years ago, you'd really have to search for good coffee. Now it's in a lot of places and the standards are high," explains Anthony. Not only are coffee shops improving their offerings, but customers are also becoming more knowledgeable.  “A lot of them (Meta employees) have great coffee setups at home, and between here and the Docklands, there are plenty of top-tier coffee spots,” Anthony adds.  Operating out of Meta for a decade, Anthony has made the switch from Grand Canal to Ballsbridge, keeping up with the evolving tastes and expectations of office workers in the capital.    bell lane's retail display in crema coffee the relationship  The partnership is a two-way street. Frontline customer insights provide valuable feedback for Niko Sunko, Head Roaster at Bell Lane.  “I like to check in with Anthony,” says Niko, who prioritises face-to-face connections with partners. “He has a real love of coffee, is passionate about what he does, and genuinely cares. That’s something we love to see in anyone who buys our coffee.”  This hands-on approach to account management pays off.  “I’m really happy with the relationship,” Anthony explains. “They’re engaged, responsive, and don’t take their customers for granted.”  crema coffee at meta dublin sustainability & supply chain  In today’s corporate landscape, companies are increasingly having to scrutinise their supply chains to ensure partners align with their environmental, social, and governance (ESG) commitments.  As a Certified B Corp, Bell Lane helps Crema Coffee and Meta meet their sustainability goals.  "Bell Lane being a B Corp is important—it shows they care about sustainability, and that matters to the people here," explains Anthony.  Anthony has also implemented his own sustainability initiatives, reducing waste by switching from plastic to Tetra pack milk, using stainless steel spoons instead of wooden stirrers and choosing compostable options wherever possible. Even coffee equipment is evolving to minimise waste.  “Older grinders could waste 80-90 grams of coffee due to poor design. Now, newer models have tight tolerances and minimal waste,” Anthony notes.    bell lane coffee roasters is one of Ireland's first 100 b corps the future As Crema Coffee celebrates 10 years in business, Anthony looks forward to deepening the relationship with Bell Lane and experimenting with new coffees on the horizon.  "They're engaged, responsive, and always improving. That's the kind of roastery I want to work with," Anthony finishes with. "Anthony knows coffee. We know coffee. It's the perfect partnership," adds Stephen Bell, Bell Lane's Co-Founder and Director of Sales. reach out If you're a wholesale partner looking to connect, reach out to Bell Lane on Instagram or request a callback to explore how we can grow together.  

gail's top 20 tips for aspiring baristas

With years of hands-on experience in coffee—training baristas, running workshops, home brewing, and everything in between—Gail Henshall has a wealth of barista tips and tricks up her sleeve. Beyond learning the essentials like dialling in your recipe, here she shares her top 20 tips to help those new to the craft, save time, improve workflow, boost efficiency, and most importantly, serve better coffee—helpful whether you’re behind a busy espresso machine or perfecting your craft at home.  mastering milk 1. use the best quality milk and alternative milk you can get your hands on—a higher fat & protein content will create stable and glossy microfoam 2. use cold steaming pitchers and cold milk—the colder they are, the more time you have to steam silky milk 3. when practicing latte art, take a used coffee puck, mix with a little water and use as a base for practice 4. replace milk with cold water and a few drops of washing up liquid, steam and practice your pours winning workflow 5. on the bar, separate your order and coffee delivery points for better customer flow 6. if your decaf is pre-ground, portion it into individual resealable pots to save time throughout the day 7. busy rush? write the order on your cups with a sharpie and line them up 8. communicate with your team for a smooth, coordinated workflow quintessential quality 9. knock spent pucks out of the portafilter baskets immediately after every brew 10. use a dry cloth to clean your baskets after every shot—avoid using a brush 11. keep your (empty) group handles in the group heads at all times—not on the drip tray—for better temperature control 12. empty your hopper every night, wipe it down and reseal your coffee to keep it fresh clever cleaning 13. clean as you go—customers taste with their eyes 14. when soaking portafilters, keep the rubber group handles away from the detergent to prevent long-term damage 15. use colour-coded cloths for your steam wand, drip tray and countertop—and rinse them throughout the day 16. invest in a jug rinser to keep pitchers clean and cold between servings standout service 17. get to know your regulars and their orders 18. be confident behind the bar—know your recipes, own your space, and trust your skills 19. turn “waiting” time into an opportunity to engage with your customers 20. a smile is always welcome and goes a long way   Barista work is fast-paced, but with a little organisation, attention to detail, and a love for great coffee, you’ll not only make better drinks—you’ll create a better experience for everyone who walks through the door. Gail Henshall is Head of Sales at Bell Lane Coffee Roasters. If you’re a wholesaler looking to start a conversation with Bell Lane, reach out to Gail at gail@belllane.ie or request a callback here.

the changing face of the coffee market

Like many industries, the coffee industry is going through a period of change right now. Extreme weather is affecting supply, while global demand continues to rise. At the same time, economic shifts at the production level—impacting farmers, their suppliers, and the communities they work in—are also playing a role. So, what’s happening in the coffee industry, and why are prices rising? the coffee supply shortage  📉 For the past two years, global coffee consumption has outpaced production, leading to depleted reserves. The world’s largest coffee producers—Brazil and Vietnam—are experiencing major declines in output, caused by: severe droughts damaging crops unfavourable weather conditions preventing trees from flowering the impact on coffee prices 📈 With a global supply deficit, the market has reached a 47-year high, pushing the cost of green coffee beans up. Historically, Brazil's surplus production kept prices down, but with lower yields, the cost of buying green coffee has gone up for roasters across Europe. rising costs at every stage 🚜 Beyond the raw product, rising operational costs are also affecting the industry. labour costs in coffee-growing regions are increasing as living conditions improve fertilisers, fuel, and the cost of processing coffee has surged currency fluctuations (USD vs. local currencies) are discouraging producers from selling at lower prices These combined factors directly impact what it costs to produce, pick, ship, roast, package, and distribute specialty coffee, which is why prices are adjusting across the industry. what this means for coffee drinkers ☕️ Many coffee roasters and cafés are gradually increasing prices to reflect the market. While supply chain issues persist, we do not expect a complete shortage—just a higher price point for premium specialty coffee for roasters, cafés, and coffee drinkers alike. While the coffee industry evolves, pricing adjustments reflect more than just market shifts—they ultimately secure better livelihoods for farmers and producers (arguably the most important cog in the coffee supply chain) who give so much to bring us quality green coffee.  people and the planet 🌱 As a Certified B Corp, we are (and have been) committed to supporting these farmers and producers. Our support for La Morena and Union San Pedro are just two examples of this.  As well as being the right thing to do, it's fundamental to the B Corp movement where the 'B' in B Corp refers to 'Benefit for all', reflecting support for the livelihoods of all our suppliers and stakeholders.  To protect the future of specialty coffee, it is crucial that we all make the necessary adjustments to ensure a stable and value driven supply chain.

union san pedro: fighting poverty and migration

evalynn: chapter three of our journey

What may look like a simple co-branding project is, in fact, the culmination of years of collaboration, shared passion, and a commitment to excellence in specialty coffee. Welcome to chapter three of our partnership with Niall Weldon, owner at Evalynn Coffee. Check out chapter one on Evalynn’s beginnings and chapter two on our trip to origin, or keep reading to see what’s new. niall weldon, owner of evalynn coffee the brand Like any successful entrepreneur, Niall Weldon has always had a clear vision for what he wanted his coffee shops to be. “We’re trying to break the boundary between being a café and a brand. We want to create a brand out of the café so we can go further with it,” Niall explains. Niall’s nous for brand comes through in everything from the inviting pink branding tones to Evalynn’s social media presence, right through to the coffee shop experience itself. evalynn coffee, drogheda the experience It’s not enough to serve coffee. You have to have a clear vision of what you want your coffee shop to be and make that an everyday experience for people who walk through the door. For Niall, it was about tapping into what he liked and bringing that experience to his customers.  “I want to go into a shop that has four grinders on the bar and a couple of different origins so I can just try them all, because that's what interests me about coffee,” Niall says. Delivering an elevated coffee experience is at the heart of Evalynn’s approach – something that resonates deeply with Stephen Bell, Bell Lane’s Co-Founder and Sales Director. “Obviously when you want to go work for yourself, you have to have a clear goal and plan. Now Niall is setting a certain standard for what high-end specialty coffee can be,” says Stephen. Evalynn’s coffee menu mirrors Niall’s love for fruity, floral, and high-acidity coffees. And, as he puts it himself, Niall favours “funkier” coffees, pushing the boundaries of taste for himself and customers alike. Over time, Niko Sunko, Bell Lane’s Head Roaster, has come to learn Niall’s tastes and preferences, and has gone the extra step when cupping and planning coffees for the future. niko sunko, head roaster at bell lane coffee roasters the relationship “Working with Niko has most definitely been a fantastic experience,” says Niall. With over fifteen years’ experience in the coffee industry, Niko is well placed to help plan upcoming menus and offer his expertise on everything coffee related. “Niall shared his vision with us, and now we source all the coffees for Evalynn, curating his offering to make sure the customer experience is right,” says Niko. The importance of the roaster-café relationship is key at every step, from sourcing to cupping and everything else that adds value to the final cup. For Niall, the trust and collaboration with Niko and the Bell Lane team have been invaluable. “It’s about more than just buying coffee. It’s about having someone who understands your vision and wants to help you achieve it,” he says. As a Certified B Corp, Bell Lane places immense value on relationships with farmers, producers, and coffee shop owners like Niall. And, as sustainability and best sourcing practices become cornerstones of modern business practices, Bell Lane is uniquely positioned to serve the wider coffee industry. the b corp wall in bell lane hq the coffees Coffee drinkers can look forward to a line-up that showcases both diversity and boldness. “The plan with the new coffees is to create a contrast between the house coffee and the bar coffees,” says Niall. With this goal in mind, Niko cupped a range of coffees for Niall, before they ultimately landed on a natural, a supernatural, and a washed. The mix of origins and processes is something Niall is excited for customers to choose from, and taste. As Niko describes, the pink bourbon from Segundo Lazo in Colombia is a “simple classic natural with floral notes and a little sweetness.” The washed option from Ethiopia is “a perfect example of a floral, peachy, pretty Ethiopian.” Meanwhile, the supernatural from Beyou Gersay in Ethiopia is “something that’s on the edge and will give an interesting experience to each coffee drinker,” says Niko. With these new coffees setting a high standard, the partnership is perfectly posed to continue evolving. the latest releases from evalynn coffee the future Niko, Niall, and the team at Evalynn hope to introduce new coffees every three months or so to bring a range of diverse coffees, flavours, and origins to every coffee drinker that enters an Evalynn coffee shop. There are also collaborations planned for Dublin Coffee Festival in April 2025 and, although he can’t say where and when, Niall has ambitious plans to grow Evalynn’s presence into the future. This type of partnership marks a broader shift in specialty coffee toward deeper, more meaningful, partnerships, where roasters and coffee shop owners collaborate to create truly unique offerings. As Stephen predicts, “I think the partnership between Bell Lane and Evalynn is something that you'll see more of in the future.” If you’re a coffee shop owner looking to elevate your coffee offering, this partnership shows what’s possible when there’s a shared vision, mutual respect, and a commitment to doing things better together. stephen bell, co-founder of bell lane coffee roasters