In a care home, coffee is served dozens of times a day by staff whose job is care, not extraction. The priorities here are different from hospitality: predictable cost per resident, formats staff can prepare quickly and safely, and a decaf that stands up because a large share of servings will be decaf. We keep the format simple — usually ground or filter for the main service — and hold the profile steady so the taste doesn't shift between deliveries and unsettle residents who
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