It's been thrown around a ton in our coffeehouse to better manage the quality and freshness of our brewed coffee by using some method OTHER THAN what we are using currently... We brew up to three different selections (not including a decaf) into 2.2 liter airpots and allow the customers to self-serve.
Here is our issue: our shop was never known for coffee (despite the word "coffeehouse" being part of the name). Everyone came for the sandwiches and whatnot... woopdidoo! WE WANT COFFEE RECOGNITION! It's been tough turning the long-established poor coffee preparation (i.e. espresso) techniques into the quality and carefully-executed process we work hard to maintain today. So since we took ownership, espresso drink quality and consistency has excelled tremendously.
I now feel that, while we by no means serve a poor cup of brewed coffee (it is certainly a good cup), we need to focus on extracting the full potential in our brewed coffees through either a pour-over drip station method, or french press, or even both (maybe even offering all THREE methods, including a drip option from an airpot). And this is the root of my little quandry! I need advice, testimonial, whatever you can give me to help me better make my decision on the switch... BUT please keep in mind that it is basically tradition that I am working to squash here, and I want to be able to minimize the aggression from those customers who rely on their $1.50 ("too expensive," they say), sneak-a-refill coffee from those lovely (...) airpots.
Thanks in advance
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