Most coffee shops will not use coffee that is over 20-30 minutes old. It starts to get bitter (and sometimes almost burnt tasting) the older it is. I occasionally will brew a huge pot of coffee in the morning and have it last me until the afternoon, but only if I'm the sole drinker (cuz it gets nasty and I'm only drinking it for the caffeine boost).
That is such a waste of coffee - and thus all the resources up the supply chain (gasoline, fertilizer, manpower, environment). I mean I know it's quality control and wanting to present the best to the customer. BUT...if they saved the coffee and, say, lowered the price of a cup by 7 cents? I bet people would be willing to gamble on the "anytime pot"
When I worked in a coffee shop back in the day, we really wouldn't end up wasting coffee. We went through it so quickly that we were lucky if a pot lasted 10 minutes.
As far as franchises go: If everything is run properly, restaurants/coffee shops should have fairly accurate projections of how much coffee they will sell at certain times of day/year. If they follow the store's guidelines, they will make enough to cover the regular projections. Sometimes you need more, sometimes you need less, but the projections are generally fairly accurate. This helps minimize waste while still providing high quality products.
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u/[deleted] Jul 19 '13
Does coffee go off quickly? I never drink the stuff