A hotel serves coffee in four or five very different situations before lunchtime, and guests judge the brand on all of them. Breakfast buffet, room service, bar, meeting rooms and in-room sachets each have different equipment, different staff and different tolerance for waste. One bean rarely fits them all cleanly. We map the formats to the service: bulk beans for the bar and breakfast brewers, ground or capsules where speed matters, and in-room formats that keep the same fla
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