Before you serve your first latte or step into a culinary programme, mastering ingredient costs is key. In Bangkok, the balance between local and imported ingredients shapes not only flavour and identity, but also profitability. Here, we unpack the real costs, compare sourcing choices, and share hands-on insights to help future chefs and café entrepreneurs build sustainable menus.
The Big Picture: Why Local vs. Imported Matters Right Now
Two forces are shaping café ingredient costs in 2024–2025:
1) Global Commodity Pressure on Coffee Beans
Arabica and robusta prices have surged in recent years because of weather and supply shocks in major producing countries. These global moves flow through to Thailand’s roasters and importers, pushing cafés to re-evaluate blends, portioning, and menu prices.
2) Relatively Stable Domestic Beans
Staples grown or processed inside Thailand (fresh cow milk from cooperatives, cane sugar, local produce) tend to show less volatility versus imported specialty goods. Recent domestic price data for roasted coffee, milk and sugar show Thailand’s market ranges that help set the baseline for a Bangkok coffee shop.
Typical Cost Ranges
Below are market snapshots useful when building cost models or student case studies. Prices change, but these give you reasonable reference points pulled from recent market data:
- Roasted/wholesale coffee beans: Many Thai suppliers offer roasted/arabica-blend beans roughly in the USD 14–17 per kg range (FOB figures for bulk buying can vary by quality and minimum order). Use this as a working mid-range for a café-grade house blend
- Green/Export/Coffee Price Volatility: Global arabica has recently experienced sharp increases (record highs in recent supply cycles), so imported single-origin beans can cost significantly more than local blends. Expect premiums for specialty imports
- Pasteurised Cow’s Milk: Export/domestic price reports suggest milk around USD 1.34–1.46 per kg in recent reporting. Thai cooperative milk brands and local pasteurised supplies are inexpensive on a per-liter basis compared with many imported dairy alternatives
- Sugar (refined cane): Wholesale white sugar in Thailand has been around ~USD 0.7–0.8 per kg in recent market reports, one of the cheapest bulk inputs for beverage operations
- Plant-based/Dairy-alternative Milks: Imported almond/oat milks and premium plant bases carry higher landed costs (logistics + import margins); the domestic PB milk market is growing but remains pricier and more niche than domestic cow’s milk. Budget accordingly for lattes using imported barista-style alternatives
- Exchange Rate Context: At the time of writing, the USD ↔ THB exchange rate is roughly 32–33 THB per USD, so calculate local-currency landed cost using the latest rate for buying decisions. (Rates move frequently, use your bank or BOT for exact trading rates)
What Local Sourcing Buys You (Pros & Cons)
Advantages
- Lower Landed Cost & Fewer Currency Exposures: Fresh milk, sugar and seasonal produce are often cheaper and more stable when sourced locally
- Freshness & Traceability: Visiting cooperatives, working with Thai coffee micro-roasters, and sourcing direct from local farmers can yield fresher beans and good storytelling for menus
- Faster Restocking & Lower MOQs: Local roasters and distributors can offer smaller minimum orders, which is important for new businesses and experimentation
Trade-offs
- Specialty Limits: If you need a particular single-origin micro-lot from Ethiopia or Kenya, that’s often imported and more expensive
- Seasonality: Fruit-based syrups or garnishes may fluctuate in price outside peak season
What Imported Goods Cost You (Pros & Cons)
Advantages
- Unique Flavour Profiles: Imported single-origin beans, European butter, specialty chocolate or premium plant milks can justify higher menu prices and attract enthusiasts
- Consistency of some specialty products from reputable overseas brands
Trade-offs
- Higher Landed Cost + Currency & Tariff Risk: Import duties, shipping, port fees and currency swings add to cost. Additionally, global commodity volatility (e.g., recent arabica price spikes) can sharply increase supplier invoices
- Bigger Minimum Orders/Longer Lead-times. That can tie up cash and make menu changes harder
Practical Sourcing & Menu Tips for Students & New Café Owners
- Start with a strong local house blend. Use Thai roasted blends for the bulk of espresso drinks. Lower cost, good flavour and a great story for customers. Add 1–2 imported single-origin pour-overs as premium upsells
- Model ingredient cost per drink and apply a consistent markup. A common foodservice rule is to layer labour and overhead and aim for a menu price of ~3–4× the ingredient cost for drinks, but adjust based on location, experience and positioning
- Negotiate smaller trial lots: Ask local roasters for 5–10 kg trial bags before committing to big orders. Many Thai roasters will work with cafés on blends and roast profiles
- Use local dairy for everyday lattes; offer plant alternatives as premium add-ons: Domestic milk is much cheaper per litre than imported barista milks. Keep plant alternatives as a differentiator but price them to reflect higher cost
- Control waste and portioning: Training baristas on accurate dosing (weigh shots), milk proportions and inventory rotation reduces cost leakage
- Build supplier relationships and seasonal menus: Partner with local farmers/co-ops for fruit, bakery partnerships for pastries, and rotate specials to take advantage of seasonal price dips
- Factor in non-ingredient costs early: Cups, napkins, cleaning, waste disposal, utilities, staff, rent and marketing usually dwarf ingredient cost
Final Takeaways
- Local-first is smart for most café basics: In Bangkok, domestic milk, sugar, and Thai-roasted coffee blends offer dependable, lower-cost foundations for profitable beverage programs
- Reserve imports for differentiation: Use imported beans and specialty ingredients selectively to create premium lines and justify higher margins
- Costing discipline matters: Teach students to cost every drink ingredient-by-ingredient, update models for daily FX moves, and include overheads. That’s the skill that separates hobbyists from sustainable businesses
Ready to elevate your coffee shop menu? Once you’ve mastered ingredient costing and sourcing strategies, the next step in building a standout café is perfecting complementary offerings like pastries and baked goods, which not only boost profitability but also enhance the overall customer experience. If you’re in Bangkok and looking to gain hands-on skills in French pastry techniques tailored for coffee shops, consider enrolling in the 2-Day Bakery & Pastry for Coffee Shop Setup course at École Ducasse Studio. This class focuses on essential French pastry techniques to create versatile, high-quality pastries ideal for a coffee shop setting, where you’ll develop key skills in dough handling, lamination, and pastry assembly to ensure consistency and visual appeal in every bake. At the end of this course, you will be able to master essential French pastry techniques for creating classic and modern pastries, develop skills in lamination, dough handling, and assembling a variety of pastries, and understand how to produce high-quality pastries that are consistent, visually appealing, and perfect for a coffee shop menu. This practical training is designed for aspiring café owners and students, helping you integrate fresh, cost-effective baked goods into your menu while controlling quality and waste.