The art of coffee selection (interview)
With the kind permission of the trade magazine hogapage, read here the short interview with Steffi Heidemann, Training Manager at Melitta Professional and international judge of the Speciality Coffee Association (SCA).
Hotly thought through
As an international judge for the Speciality Coffee Association (SCA), Stefanie Heidemann is responsible for staff training at the Melitta Professional Academy. In HOGAPAGE, she reveals what hosts should look out for in their coffee offerings.
HOGAPAGE: Guests have different preferences when it comes to coffee - how do I find the right bean?
In Germany, people like to drink filter coffee for breakfast, but also coffee specialities with milk and milk alternatives. It helps if the caterer knows his guests: What is important to them? Which drinks are particularly popular? To appeal to a wide audience, a balanced blend is advisable: a coffee that is not too acidic, not too bitter and combines well with milk. Increasingly, roasters are offering sealed, sustainable coffee beans - provided this fits in with the catering concept.
HOGAPAGE: How can more turnover be generated with coffee in the morning?
The restaurateur can offer, for example, in a limited time window
special breakfast combination, such as a coffee drink plus a pastry or sandwich. A concept with several cup sizes is also conceivable - with possible upselling to a larger drink. Or a bonus programme where guests collect breakfast points.
HOGAPAGE: How do I know which machine suits my concept?
It depends on whether the coffee is offered on a self-service basis or prepared by an employee - and how much effort their training requires.
Accordingly, a fully automatic machine or a portafilter is better. It is important to realise that portafilters require more time and attention.