Many US hotels have coffee makers right in the room, but dumping some grounds in and flipping the switch rarely makes a good cup of Joe. The Atlantic’s Jerry Baldwin offers useful tips for improving the brew you make in your hotel room.
Photo by lepiaf.geo.
The first thing Baldwin does is grab a big bottle of water, preferring to use that over whatever city water happens to flow out of the tap; good water is a key component of great coffee, so he argues there’s no reason to be beholden to the inconsistent taste and varying mineral content of tap water.
Don’t feel like lugging bottled water all over the place while travelling? No problem:
If I’ve failed to purchase bottled water, I draw the tap water the night before. This achieves two things: the chlorine will partially evaporate, and the temperature will rise to room temperature. The heaters in coffeemakers will raise the temperature a certain number of degrees. They don’t have holding tanks like commercial machines. A twenty-degree difference between newly drawn tap water and room temperature will result in nearly a twenty degree increase in brewing temperature.
There’s more to making fantastic hotel coffee than just using good water, so hit up the post for more tips for making good hotel coffee (including how to find a good coffee-to-water ratio). Got a suggestion of your own for making great coffee while you’re away from your favourite coffee maker and beans? We’d love to hear them in the comments.
In Hotels, Coffee Damage Control [The Atlantic]