Why Hotel Room Coffee?
Jason talks about hotel room coffee and how it and people perception of it can be improved. This video is a response to all of your comments to the Hotel Room Coffee Review Episode. In the comments many of you were wondering, “Why even review this coffee you know it’s gonna be bad.” I am going to attempt to answer that question.
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Hotel room coffee makes one appreciate quality coffee at home or in select shops. Perhaps one of the larger national chains could invest in a roasting house themselves and develop a signature blend. Until then, I will take my Aero Press coffee maker and my own beans/grinder.
qotd? The best in room coffee I have had was at the Marquette in Minneapolis, MN; although that was some time ago.
Oh, in case it is still going, I forgot to add this to my last post.
#MillionairesBlend
I think you’re on to something here! New business venture in addition to CCN?
#MillionairesBlend
the problem is that the majority of the people are fine with their hotel room coffees, and they just want a quick caffeine buzz before they leave in the morning.. .
but not a bad idea, why not offer good coffee in the morning, it wouldn’t cost much if they offer it downstairs stairs, keep a little in-stock and when they run out order more from a local roaster.
Those are some great ideas, I’d love to have the option to buy better coffee in room.
I’ve gotten a few comments/emails asking why I taste so many subpar coffees, for me it’s just that I want to try every coffee there is out there – good or bad. Plus, I think it is a little bit of a push for places to improve their coffee selections. Of course, it also makes the good coffee taste even better.
I FIND IT’S NOT ONLY THE COFFEE….IT’S THE WATER. I USE BOTTLED WATER AND THERE IS A BIG DIFFERENCE.
A few years ago I stayed at a hotel that had small “lounges” on each floor… nothing spectacular but enough room for vending and ice machines etc. Each morning the staff would put a cart in the lounge. Each cart had cups, creamer, suger and a large urn of coffee… The quality of the coffee was good, and the sealed urn kept it fresh for long enough that people could get a cup or two in the morning… This seemed like a simple enough idea, and not too costly for the hotel, especially when compared to buying coffeemakers for every room.
I use bottled water, bring some powdered Ghirardelli to mix in, add milk or real half-n-half – NOT that disgusting non-dairy crap they have on hand. AND I always use my own ceramic cup if all they have are those cancer-causing foam ones. (If I forget it I can almost always find a dollar store or something nearby and get one for next to nothing.) It’s not bad when you do all that. If I don’t have an in-room fridge for the milk, I don’t bother with the in-room morning coffee. I am thinking about bringing my own fresh-ground beans, vacuum-packed, for short trips, though. Not perfect, but who knows how long those little packets have been sitting there. The coffee-maker itself is a convenience though.
I recently saw an interesting topic on the single serve coffee forums where someone posted pictures of massive starbucks mega pods that were about 2x the size of a normal pod. He found the pods at the Sheraton hotel. Here is a pic of it http://i269.photobucket.com/albums/jj72/jbviau/07292009038.jpg