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Coffee for Cafe's, Restaurants, Hotels, Events and Home
Barista Training | Espresso Machines | Grinders | Coffee Shop advice

Fresh Approach – Our focus is to carefully source the best, speciality green coffee. Great care is then applied to our hands-on approach to small batch roasting. We provide barista training for all.

In the cup – Our customers enjoy fresh, sweet, clean and distinctive coffee, served consistently to a high standard.

Heritage – Knowledge is drawn from three generations of family experience, enthusiasm and passion for coffee.


  • Great Coffee comes from a partnership: 50% Roaster & 50% Barista

    So, barista training is vital, however great the coffee is, even if its won a raft of Great Taste Awards, including a top 3-star accolade (had to get that in!). Moonroast insists on 2-stage barista training for all the staff at all our customers’ cafes, gastro pubs, deli’s, farm shops or restaurants. We include it in the cost of our wholesale coffee.

    The team from The Natural Deli, opening soon so look out for them in Bishops Waltham, and the Peat Spade, which started using Moonroast at the beginning of the year, came up to the roastery this week for the second part of their 2-stage barista training. And as far as Fran is concerned it doesn’t end there. It’s an ongoing thing. At least one of your team becomes an ‘Ambassador’ for all other staff members, current staff can pop up for a top up and new staff for full training. Most importantly it means you will make the best cup of coffee for your customers. Cafeconomy 2016* found that 81% of customers who visit a cafe will go where they discover the best coffee.

    Serving better quality coffee is the way to increase turnover and grow repeat business as Libby Hayes, Manager at Chococo Winchester found when Chococo switched to Moonroast in early 2015: ‘Since establishing our relationship with Moonroast, Chococo has seen an increase of 200 cups of coffee per week and repeat custom from our café customers.  Fran and his team have been fantastic to work with, offering initial coffee tasting in the store to barista training on site, collaborating new grinders, ongoing advice and knowledge to the team in store and at the roastery.  (*1600 consumers and 100 café and coffee shop owners sampled.)

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