WHOLESALE COFFEE FOR RESTAURANTS AND HOTELS
Wholesale coffee for restaurants and hotels: the cup after the meal
King Carlos Coffee is a specialty coffee roaster in Hurstville, NSW, roasting since 2017 and supplying 80+ venues across NSW, VIC and QLD, including restaurants, hotels, cafes, pubs, clubs and offices. Founder Carlos Z opened his first cafe in 2002 and ran venues for 15 years before roasting. For a restaurant, coffee is the last thing a diner tastes; for a hotel, it is the first thing a guest does. The deal is built so both are right without a specialist barista on the floor.
The deal in one paragraph. Minimum 5 kg a week. Roasted in Hurstville the week it ships, every bag dated. Sydney deliveries Tuesday, Wednesday and Thursday with same-day emergency supply; next-day courier to Brisbane and Melbourne. Commercial machine and grinder on loan with a 12-month commitment, or BYO with no term. Training for floor and kitchen staff at your venue, on your machine, to a written recipe. 15+ medals across the Sydney Royal Fine Food Show, Golden Bean Australasia and the Australian International Coffee Awards. First step is a $40 sample pack, refunded against your first order.
Prefer to talk? (02) 9580 1300
Eight questions a restaurant or hotel should ask any coffee roaster
Coffee is the last thing a diner tastes and the first thing a hotel guest does. Use this table on us and on every other roaster you are talking to.
| Question | What to check | King Carlos |
|---|---|---|
| What is the minimum? | A number, not it depends | 5 kg a week |
| When do you deliver? | Named days, and what happens if you run out | Tue, Wed, Thu in Sydney. Same-day emergency supply |
| How fresh is it? | Roast date on the bag, not a best-before | Roasted weekly in Hurstville, every bag dated |
| What are the equipment terms? | Loan period, who owns it, what BYO changes | 12 months on loan, or BYO with no term |
| Who trains my staff, and where? | A person and a place, not support available | Floor and kitchen staff at your venue, or at the Hurstville roastery |
| What happens when the machine dies? | Response time and whose number you ring | Techs in NSW, VIC and QLD, same-day where possible |
| Am I locked in? | Separate the coffee contract from the equipment one | No lock-in on coffee. 12 months only if our gear is on your bench |
| Can I taste it first? | A real trial, not a 250g bag | $40 sample pack, 3 blends, dose card, recipe sheet. Refunded on your first order |
Why restaurants and hotels switch to King Carlos
A restaurant pours coffee at the end of service, a hotel pours it at the start of the day. Both need it right without a barista on the floor. Three things we build for.
A blend that holds without a specialist
Re Firma is our most-poured house blend, built to taste right at a 22 g dose on a machine run by a waiter, a night porter or a kitchen hand, not only by a barista. The recipe is written on the bench so the 10pm espresso and the 6am long black come out the same.
Equipment sized to the service, not the brochure
A 60-cover restaurant and a 200-room hotel need different benches. We size the machine and grinder to your service, on loan or BYO, from partners including La Marzocco, Bezzera, Mahlkonig, Mazzer, PUQ, Anfim and Eureka, and we dial it in on site.
Judged, not self-declared
15+ medals across three independent competitions, in blend, milk and single origin espresso categories. Named, because a hotel brand standard needs something it can point to.
How it works
- Sample pack$40, three blends, refunded against your first order. ABN required.
- Tasting and dial-in at your venueWe bring the grinder settings, you bring the milk.
- TrainingFloor and kitchen staff, your machine, before the first delivery.
- Weekly supplyOn your delivery day. Under two weeks from first chat to first delivery. Multi-site groups get one contact and one invoice.
We deliver across Sydney metro, regional NSW, Brisbane and South East Queensland, and Melbourne and Victoria. See the full area list and account basics.
Restaurant and hotel wholesale questions, answered straight
Getting started
Do you supply restaurants that only pour coffee after dinner?
Yes. Volume shapes the rate and the minimum is 5 kg a week, which covers a restaurant pouring after-dinner coffee seven nights. Start with the $40 sample pack and pull it after a real service.
Can a hotel with more than one outlet run on one account?
Yes. Multi-site groups and hotels with a restaurant, bar and room service get one contact, one delivery schedule and one invoice.
Can we taste before we commit?
Yes. The sample pack is three blends with a dose card and recipe sheet. $40, refunded against your first wholesale order. ABN required at checkout.
Supply
What is the minimum order?
5 kg a week. Tell us roughly what you pour across breakfast, lunch and dinner and we quote to that.
Which days do you deliver?
Tuesday, Wednesday and Thursday in Sydney with same-day emergency supply. Next-day courier to Brisbane and Melbourne. Regional NSW on a courier schedule confirmed when you sign on.
How fresh is the coffee?
Roasted in Hurstville the week it ships, every bag dated. No warehouse stock.
Equipment and support
Do you provide the machine and grinder?
Yes, on loan with a 12-month commitment, for venues that qualify on volume, sized to your service. Or BYO and there is no term.
Who trains the staff, and can it include waiters and night staff?
Our team, at your venue, on your machine, before your first delivery. Everyone who pours is trained, floor and kitchen included, to a written recipe left on the bench.
What happens if the machine breaks mid-service?
Ring us. Technicians in NSW, VIC and QLD, same-day where possible, and same-day emergency coffee supply in Sydney.
Money and terms
Is there a lock-in contract?
Not on the coffee. The only term is the 12 months that comes with our equipment on your bench. BYO and there is no term at all.
Do you supply cafes, pubs, clubs and offices as well?
Yes. 80+ venues across NSW, VIC and QLD. Same roast week, same training, same support.
Taste it after your own menu
The $40 sample pack is three blends, a dose card and a recipe sheet for your machine, refunded against your first order. Pull it after a real service and judge it the way your diners will.
Or call (02) 9580 1300
