Importance of Good Coffee in Hotel Rooms
Did you know that coffee was first discovered in Ethiopia by a goat herder named Kaldi?
He noticed that his goats would get excited and jumpy after eating the red fruit from a particular shrub. Curious he tried some himself and voila coffee was born!
From these small beginnings, coffee has today come a long way. There are varieties of coffee beans, each with its own brewing technique to give the drink its full flavor. More often than not coffee drinkers have a liking towards a particular coffee, it could be the bean variety or the brewing technique. While it is relatively easy for a coffee house to cater to these drinkers, providing a coffee that every guest will like is a nightmare for hoteliers.
Studies show that giving good quality coffee increases the chances of having guests return to the hotel. Inversely, a bad coffee experience discourages guests from repeating their stay. 1000 hotel guests were assessed in a study by UCC Coffee. 75% of the respondents said they found in-room coffee poor or average. 30% said if a bad quality coffee was offered to them in the hotel room, they would not come back there again.
So now the question is how can hoteliers ensure their coffee does not displease the guests, without having to invest in a barista set up in every room.
Here are a few tips that can come handy:
Use good quality coffee beans: Provide your guests with Good Quality Coffee beans for they are a power to reckon with. Even though it might not be the precise taste that every guest likes, a good quality coffee will not upset anyone.
Get the right coffee machine: The Coffee Maker will decide how the coffee brews and eventually tastes. Invest in the right machine that enables you to adjust water and coffee ratio easily.
Keep the machine clean: An unkempt machine, irrespective of the brand, can spoil the coffee. Check and clean the water filters in the machine regularly so that each cup of coffee is made with clean water.
Keep the coffee fresh: Exposing Coffee to oxygen makes it stale and lose its aroma. Ensure the beans are in a closed container and only the required quantity is removed each time. No point in investing in good quality beans only to make them tasteless.
Training the staff: A badly made coffee is no coffee at all. Train your staff in operating the machine to optimize its use. Remember that making a cup of good coffee is an art too. Teach your staff to be artistic.
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