Hotels guests are becomingly increasingly demanding about the heritage, preparation and taste of their morning coffee.
Q: HOW CAN A HOTEL BEST ASSESS THE QUALITY OF ITS TEA AND COFFEE?
Jones: The simplest way is whether you need to grind the coffee. If it is instant – it’s not quality! The most immediate way is how the coffee tastes in the cup, provided it has been made using the correct method on appropriate clean and serviced equipment.
Freshness can play a vital role as coffee is a naturally harvested product which will deteriorate over time. A well-trained barista will be able to judge things like uniformity of bean size, roast profile as well as extraction quality and the presence of any defects in the coffee can also contribute to quality.
Zaman: The easiest way is to opt for a well known quality brand. By doing so hotels can ensure that they are buying a high standard product. If they still want to verify then a simple tasting/sampling session with the chef or barista will let them know whether what they are buying is up to the mark or not.
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Biedenkopf: You need to know a little bit about tea, as some teas from specific origins have very distinctive aromas and can be easily spotted by a tea drinker. Have look on the actual tea leaf, in general orthodox produced teas have a high quality, so if you find a large leaf tea or broken tea leaf, that will be a good indication already.
Billingham: Our senses can definitely help us here by looking, smelling and taste! Just as importantly, the quality of the water can play a huge role, as does the type of equipment used and whether the equipment is clean and calibrated correctly.
Yurkina: F&B professionals and purchasing managers are very good at doing their research and building a knowledge of the market. After an arranged tasting session they are more than capable of recognising the quality products from the substandard.
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