Better Coffee..............

The question is to find the balance between offering, quality and price. Clearly you aren't going to get Michelin star quality without paying Michelin star prices, and that is not I suspect what most people want in any case. The problem I have with a lot of accreditation schemes though (in many walks of life, not just tourist attractions) is that they devise a scheme based on what a small committee thinks is important to visitors, rather than actually asking the visitors what is important. A good manager should fairly quickly spot if, for example, there are always left over cakes at the end of the day, or many plates remain half eaten on tables, and do something about it without having to wait for the perhaps bi-annual visit of a quality inspector.

Tom

 

Agreed. Let's just say that this particular site has had a baking problem for several years, which is why their cream tea sales have been so high.

 

Fair comment. Probably best bet is to not offer it at all. Tea and cake is fine.

Simon

 

And for those of us who do not drink tea...? A lukewarm, unrefrigerated, soft drink on a nice warm day like today? Hmmm, let me think!

 

This is an extract of an e-mail I received from Dusty Ape Coffee with a possible solution

. A decent filter brewer direct into a vacuum flask could give a very good cup of coffee. Because the coffee flask is closed to the air - coffee is served through a pumped spout - the coffee keeps warm for a long time and does not spoil because it is not heated. The brewer can fill a 2.2l flask in 5-10 minutes so it's very practical to use two flasks - starting the second flask brewing when the first flask is running low.

They suggest brewing the coffee 'on shore' and it can then be taken on the train

 

It's quite common in corporate events, and def better than MaxPax, but won't satisfy the coffee snobs.

Simon

 

Doomed to a life of misery and thermos flasks.

Simon

 

I'll take the thermos flasks over the alternatives, especially tea!