How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?Dark Sumatra is our bean of choice. Coffeebeandirect.com you can look and compare the scales of each bean or blend, ie acidity, roast, body. and description...
Example: Costa Riccan Tarrazu is a light roast but has a very high acidity (youknow heartburn in your shoulder acidity) Don't assume the darker the roast the higher the acidity, it ain't true.
No matter what anyone says, people will enjoy a cup of coffee since someone else is serving them and the atmosphere outweighs coffee that is just so-so. Sit on my porch with these mockingbirds and sunny skies today and I can serve you generic store brand coffee and it will taste like a million bucks! (That's my theory and I am stickin' to it!)
But I serve what I enjoy. So I don't skimp, coffee is the other half of the B in the other B of B&B. A good brew is a requirement (for our place). And as I say "JUST SAY NO TO SERVICE STATION COFFEE!" that is what many of the hotels serve, blech.
http://www.coffeebeandirect.com.
Green coffee beans last and I roast enough for 2 pots of coffee at a time. Of course I only have 3 rooms. When I have a full-house of possible coffee hounds, I perk the entire roast in my 24-cup coffee maker.How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?Dark Sumatra is our bean of choice. Coffeebeandirect.com you can look and compare the scales of each bean or blend, ie acidity, roast, body. and description...
Example: Costa Riccan Tarrazu is a light roast but has a very high acidity (youknow heartburn in your shoulder acidity) Don't assume the darker the roast the higher the acidity, it ain't true.
No matter what anyone says, people will enjoy a cup of coffee since someone else is serving them and the atmosphere outweighs coffee that is just so-so. Sit on my porch with these mockingbirds and sunny skies today and I can serve you generic store brand coffee and it will taste like a million bucks! (That's my theory and I am stickin' to it!)
But I serve what I enjoy. So I don't skimp, coffee is the other half of the B in the other B of B&B. A good brew is a requirement (for our place). And as I say "JUST SAY NO TO SERVICE STATION COFFEE!" that is what many of the hotels serve, blech.
http://www.coffeebeandirect.com.
.
I have never heard anyone say they came back for the coffee! We go thru about 3 lbs/week in the summer. Reg & decaf, altho the decaf lasts a little longer, maybe 3 weeks.How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?Dark Sumatra is our bean of choice. Coffeebeandirect.com you can look and compare the scales of each bean or blend, ie acidity, roast, body. and description...
Example: Costa Riccan Tarrazu is a light roast but has a very high acidity (youknow heartburn in your shoulder acidity) Don't assume the darker the roast the higher the acidity, it ain't true.
No matter what anyone says, people will enjoy a cup of coffee since someone else is serving them and the atmosphere outweighs coffee that is just so-so. Sit on my porch with these mockingbirds and sunny skies today and I can serve you generic store brand coffee and it will taste like a million bucks! (That's my theory and I am stickin' to it!)
But I serve what I enjoy. So I don't skimp, coffee is the other half of the B in the other B of B&B. A good brew is a requirement (for our place). And as I say "JUST SAY NO TO SERVICE STATION COFFEE!" that is what many of the hotels serve, blech.
http://www.coffeebeandirect.com.
.
We use Cock ful O Nuts, French Roast, with a dash of cinnamon added to the grinds at brewing, bottled water and a Bruan coffee maker. We do not skimp on the amount of coffee, always adding and extra "one for the pot", since most folks like a full bodied taste. Nothing worse than coffee that tasts like colored water!Middle of the road pricing. Not the highest not the lowest. A lot of the coffee flavor depends on your machine and your water so you have to adjust the grind and the roast to suit what you're using to make the coffee..
Are people more likely to come back, more likely to give you a good review, etc?How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?Dark Sumatra is our bean of choice. Coffeebeandirect.com you can look and compare the scales of each bean or blend, ie acidity, roast, body. and description...
Example: Costa Riccan Tarrazu is a light roast but has a very high acidity (youknow heartburn in your shoulder acidity) Don't assume the darker the roast the higher the acidity, it ain't true.
No matter what anyone says, people will enjoy a cup of coffee since someone else is serving them and the atmosphere outweighs coffee that is just so-so. Sit on my porch with these mockingbirds and sunny skies today and I can serve you generic store brand coffee and it will taste like a million bucks! (That's my theory and I am stickin' to it!)
But I serve what I enjoy. So I don't skimp, coffee is the other half of the B in the other B of B&B. A good brew is a requirement (for our place). And as I say "JUST SAY NO TO SERVICE STATION COFFEE!" that is what many of the hotels serve, blech.
http://www.coffeebeandirect.com.
.
We use Cock ful O Nuts, French Roast, with a dash of cinnamon added to the grinds at brewing, bottled water and a Bruan coffee maker. We do not skimp on the amount of coffee, always adding and extra "one for the pot", since most folks like a full bodied taste. Nothing worse than coffee that tasts like colored water!Middle of the road pricing. Not the highest not the lowest. A lot of the coffee flavor depends on your machine and your water so you have to adjust the grind and the roast to suit what you're using to make the coffee..
As soon as the coffee is brewed we transfer it to a heated, insulted carafe to keep it hot. Most guests comment on the great coffee without ever realizing that the dash of cinnamon was added.
.
That's on of the better malapropisms we've had in awhile...Silverspoon said:We use Cock ful O Nuts, French Roast,
We use Cock ful O Nuts, French Roast, with a dash of cinnamon added to the grinds at brewing, bottled water and a Bruan coffee maker. We do not skimp on the amount of coffee, always adding and extra "one for the pot", since most folks like a full bodied taste. Nothing worse than coffee that tasts like colored water!Middle of the road pricing. Not the highest not the lowest. A lot of the coffee flavor depends on your machine and your water so you have to adjust the grind and the roast to suit what you're using to make the coffee..
As soon as the coffee is brewed we transfer it to a heated, insulted carafe to keep it hot. Most guests comment on the great coffee without ever realizing that the dash of cinnamon was added.
.That's on of the better malapropisms we've had in awhile...Silverspoon said:We use Cock ful O Nuts, French Roast,
.
Madeleine said:That's on of the better malapropisms we've had in awhile...Silverspoon said:We use Cock ful O Nuts, French Roast,
I figured that would wake some of you up!We use Cock ful O Nuts, French Roast, with a dash of cinnamon added to the grinds at brewing, bottled water and a Bruan coffee maker. We do not skimp on the amount of coffee, always adding and extra "one for the pot", since most folks like a full bodied taste. Nothing worse than coffee that tasts like colored water!Middle of the road pricing. Not the highest not the lowest. A lot of the coffee flavor depends on your machine and your water so you have to adjust the grind and the roast to suit what you're using to make the coffee..
As soon as the coffee is brewed we transfer it to a heated, insulted carafe to keep it hot. Most guests comment on the great coffee without ever realizing that the dash of cinnamon was added.
.That's on of the better malapropisms we've had in awhile...Silverspoon said:We use Cock ful O Nuts, French Roast,
.
How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?Dark Sumatra is our bean of choice. Coffeebeandirect.com you can look and compare the scales of each bean or blend, ie acidity, roast, body. and description...
Example: Costa Riccan Tarrazu is a light roast but has a very high acidity (youknow heartburn in your shoulder acidity) Don't assume the darker the roast the higher the acidity, it ain't true.
No matter what anyone says, people will enjoy a cup of coffee since someone else is serving them and the atmosphere outweighs coffee that is just so-so. Sit on my porch with these mockingbirds and sunny skies today and I can serve you generic store brand coffee and it will taste like a million bucks! (That's my theory and I am stickin' to it!)
But I serve what I enjoy. So I don't skimp, coffee is the other half of the B in the other B of B&B. A good brew is a requirement (for our place). And as I say "JUST SAY NO TO SERVICE STATION COFFEE!" that is what many of the hotels serve, blech.
http://www.coffeebeandirect.com.
.
It depends on how many guests we have over a given period. Since we only have two rooms, a 32 oz. bag last us a long time. We usually order our little 4-cup mini-pods every three to four months. Since this stuff does have a short shelf life, we limit our stock to what is required and don't try to have a lot in reserve. We can always make a midnight run to Walmart if we have to.Miss O'Hara said:How much do you buy at a time? And how long does it last you? As much as I would love to serve a better coffee I don't know that I can justify it when most people are just fine with Foldgers. At the same time I want to "Wow" people and be more than "just fine". So what is the return on investment? Are people more likely to come back, more likely to give you a good review, etc?
Thanks for all your help everyone! How did you get started with roasting your own? How do I get started? That sounds kinda fun.DH roasts our coffee. It's a big deal around here. Some people have told us they booked because of the coffee, and a lot of people when they check in say they ready about our coffee and are really looking forward to having it. We offer both drip and French press. Our French presses are stainless steel thermo pots and I offer it to those who I get the impression they like really strong coffee.
We also sell DHs coffee in our gift area..
It was something DH found interesting. Check out sweetmaria.com They have a lot of information about roasting. We started with a small roaster and now we have a large one with a fancy burr grinder. DH buys his green beans in big 60 lb burlap sacks from a supplier on ebay. We don't offer all different kinds here like Kathleen does because it would take way too much time for the quantities we need. He typically stays with the South American kinds (Bolivian, Guatamalan, etc.).Thanks for all your help everyone! How did you get started with roasting your own? How do I get started? That sounds kinda fun.DH roasts our coffee. It's a big deal around here. Some people have told us they booked because of the coffee, and a lot of people when they check in say they ready about our coffee and are really looking forward to having it. We offer both drip and French press. Our French presses are stainless steel thermo pots and I offer it to those who I get the impression they like really strong coffee.
We also sell DHs coffee in our gift area..
.
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