Coffee Journal

how our roastery team made the move to a 4.5-day workweek

by Tess Martin, Warehouse & Logistics Manager at Bell Lane Coffee Roasters One of the biggest changes we made recently was moving from a 5-day to a 4.5-day workweek in our roastery. It’s a move that has benefited our team and our operations—but it wasn’t an overnight decision. Here’s how we did it, why we did it, and what we learned along the way. the planning Implementing a 4.5-day workweek wasn’t just about making a change—it needed to make business sense. The key to getting leadership buy-in? Pre-empt and solve management’s concerns before they even need to ask. Build a plan that will show how the transition will work, how it will impact production, and—most importantly—how it will ensure customers continue to receive their orders on time. By proactively answering questions and removing potential roadblocks, you set the proposal up for success, making it easier for the leadership team to say yes. the senior leadership team at bell lane coffee roasters include your team Before rolling anything out, I spoke to the roastery team to get their input. We proposed working slightly longer hours Monday to Thursday in exchange for a half-day Friday. Their feedback was clear: they liked the idea but preferred an 8am to 5pm schedule rather than an earlier start. While I myself had hoped for a 7am start, we compromised, and the results have been great. Key takeout: everyone needs to be onboard and feel part of the decision making process. start with a trial We introduced a trial 4.5-day work week in July—a time when operations are typically quieter, allowing us to identify and troubleshoot any challenges before peak periods. From the start, we knew this needed to work for both our team and our customers.  involve your team to keep them happy make it work for customers  A key concern in making this shift was customer impact—we needed to ensure that moving to a 4.5-day workweek wouldn’t affect deliveries. Before rolling it out, we were already shipping orders within four days, so we knew it was feasible. The sales team communicated the change with customers, ensuring they knew there would be no Friday shipping. Most customers adapted quickly, but for the occasional one who forgot, we found workarounds. If a courier wasn’t available, customers could collect orders in person—but once that happened, they rarely forgot the deadline again! the benefits The shift to a 4.5-day week has come with some major benefits: 1️ extended shipping hours: with the extra hour Monday to Thursday, we can now push shipments out until 4:30pm instead of 3:00pm, getting more orders out each day 2️ improved productivity: roasting schedules have remained efficient and the team are committed to making the change work 3️ higher team morale: finishing at noon on Fridays gives our team a longer weekend, making the workweek feel shorter and more manageable—there’s a psychological boost knowing Thursday is the last full workday 4️ stronger recruitment appeal: many businesses still operate on a 5-day week, so offering a 4.5-day schedule has become a great hiring incentive as we expand the team the imf roaster in bell lane coffee roasters final thoughts Adjusting our roastery operations to a 4.5-day workweek wasn’t just about giving people more time off—it was about working smarter, not harder. By refining our shipping schedules, improving efficiencies, and keeping our customers in the loop, we’ve boosted productivity while improving work-life balance for our team. It’s proof that a shorter workweek doesn’t mean sacrificing performance—it can actually enhance it. Tess Martin is Warehouse & Logistics Manager at Bell Lane Coffee Roasters. If you're a wholesale partner looking to start a conversation with our team, request a callback here. 

behind the bar: corkbeg coffee

Like the winding road to Whitegate in East Cork, Gráinne Gormley’s journey to opening Corkbeg Coffee was full of twists and turns.  With a background in food and hospitality—including nine years running a café in Cork City and a stint at Ballymaloe Cookery School—Gráinne has a wealth of knowledge and experience in the industry. Driven by passion, a sense of community, and some encouragement from friends and family, she has created a haven not just for herself and her team, but for the people of East Cork. vaughan's pier, whitegate the pier Located on Vaughan’s Pier—a historic structure once used for coal deliveries—it fell into disrepair before local architect Andrew O’ Brien designed a custom-built, industrial-style building that now stands as a nominee for two categories in this year’s Building of the Year Awards. When Andrew and his team opened submissions for potential uses of the space, Gráinne was initially reluctant. However, a business course through CCAD gave her the confidence to apply. Her vision? A space for the community—a café where people could gather, local musicians could play, and artists could showcase their work. "I wanted to open it for the community so the community would have a hub," Gráinne explains. That commitment to community ultimately led Gráinne to being chosen as the café’s operator, bringing her vision to life. With Bell Lane being a Certified B Corp, this emphasis and focus on community is something that resonates deeply with us.  a couple enjoy a coffee with a view the coffee From day one, Bell Lane coffee has been at the heart of Corkbeg Coffee’s success. Customers have embraced it enthusiastically, with some calling it the best coffee in East Cork. Gráinne prioritises accessibility in her coffee offering—delivering a great coffee experience without unnecessary complexity. That philosophy led her to choose Bell Lane’s Brazilian coffee from Heron as her house coffee. She met the producer in 2023 when he visited Bell Lane, deepening her connection to the coffee’s origins. Beyond serving coffee, Gráinne actively engages customers in the specialty coffee journey, with regulars now developing an appreciation for high-quality coffee. Gráinne often shares stories from the farm, frequently messaging Heron in Brazil to receive photos from the harvest and updates on his journey. heron during his visit to bell lane coffee roasters the community Corkbeg Coffee has always been about more than just coffee—it’s a space for connection, creativity, and local talent. local art: the café features rotating exhibitions from local artists and photographers, providing them with a space to display and sell their work live music: singer-songwriter gigs take place in the summer, from both well-known musicians and Gráinne herself, an accomplished guitar player and singer local food: everything on the menu is homemade by Jen or sourced locally, from the toasties and sausage rolls to the cakes baked in-house and gluten-free bakes from a certified kitchen in the village This focus on community has been recognised with a nomination for a Social Impact Award, something that means a lot to Gráinne given her initial application. local arts and crafts on display the relationship Bell Lane has played a key role beyond supplying coffee, offering hands-on support in equipment sourcing, training, and ongoing guidance. Gráinne’s account manager, Gail Henshall, has been instrumental in the journey, helping her select the perfect coffee, machine, and grinder. “I could tell from day one she was passionate, and it’s such a joy to be working with someone like that,” says Gail.  Just as Bell Lane sources its green coffee with ethical, quality-driven values, Gráinne applies the same ethos to her café, ensuring that every cup represents Heron’s hard work. The quality in every cup is as much a result of the barista serving as it is Heron’s hard work. For Gráinne, the heart of Corkbeg Coffee lies in her team. “Staff are vital—that’s the most important thing. The rest follows after,” she says. This is on display for everyone to see as Jen and Darragh work expertly in tandem behind the bar. a selection of baked goods at corkbeg coffee the future The café has grown into a true community hub, with customers returning not just for great coffee, but for the atmosphere, the people, and the shared experiences. The impact of the space was beautifully illustrated when two siblings in their eighties visited shortly after the café opened. “The last time we were here was when we were swimming off the pier in the 1950s,” one of them reminisced. “We’re just sitting here reminiscing. Thank you so much for that.” If you ever find yourself in East Cork, make the detour—to chat, to sip coffee, to eat, or just to enjoy the incredible view. If you're a wholesale partner looking to connect, request a callback to explore how we can grow together. 

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.