COFFEE AND STAFF RETENTION
Coffee is hugely popular across the globe, with many of us relying on a strong cup of our favourite coffee to get the most out of a day.
Offices that provide a quality workplace coffee solution are meeting the needs of such individuals and resultantly enhancing employee satisfaction, and in turn staff loyalty. Although a small detail, is it the office perks that generate a sense of culture, and highlight a company’s values and visions. By investing in a coffee machine, staff morale is enhanced, increasing employee retention and saving costs associated with hiring.
COFFEE MACHINES AND EFFICIENCY
Although an initial investment, the return is instant and significant.
To begin, depending on your package of course, you could be saving a significant amount of time and money on alternative hot beverage solutions. Offices who are yet to have invested in a quality coffee solution are likely to be investing time and money into buying milk, sugar etc. taking time out of the work day regularly and spending regularly. Or heading to the local coffee shop and waiting in line, losing even more time from the day. Boiling a full kettle, and waiting for the water to boil, is less efficient and economical than may initial appear.
To put it in perspective: ten minutes spent making coffee by kettle by an employee earning a £20,000 salary costs your business £1.70 per day. Over five days a week, for 48 weeks, in an office of 20 employees that totals a £8,160 loss. That encompasses labour, not electricity or consumables. Investing in an automatic coffee solution could actually save you time, money and energy. A professional coffee machine can take as little as 40-60 seconds to create perfect, speciality drinks for you, your team, and your visitors.
COFFEE AND PROFIT
As well as saving your company money, research shows a distinct correlation between personal interactions, performance, and innovation. A social unifier and a hub of creativity, dedicated coffee spaces can be profitable for businesses despite the time spent away from the desk.
Not just for employees, but also sales showrooms, garages, and car dealerships, companies can utilise a dedicated coffee area to build customer service and generate sales. The office of the future is looking ahead to invest in collaborate spaces.
Google’s campus is designed to maximise chance encounters. While, Facebook plans to move all employees into a single mile-long room. Another, giant Yahoo infamously revoked mobile work privileges, as explained by the chief of human resources “some of the best decisions and insights come from hallway and cafeteria discussions.”
Companies can change their spaces to reflect how people work, and in doing so performance improvement will follow. A shift from individual productivity to group productivity could increase overall sales and profits, through circulating knowledge within the group. We suggest fewer, bigger coffee stations for encourage cross departmental socialising and the circulatation of knowledge within the group.
When it comes to tasting coffee, scent also plays a part. Waking up and smelling the coffee contributes hugely to your tasting experience, with a coffee containing as many as 1000 aromatic compounds. It is the rich combination of compounds that make scent a complex element of coffee’s character, in fact most of what we taste is formed from what we smell. Your taste buds can actually only pick up a few sensations, while eighty per cent of what we think we taste actually reaches us through receptors a little higher up (in our nose.)
The four categories of taste can be understood as acidity, body, sweetness and finish.
Acidity can best be described as a pleasurable brightness or perhaps sharpness to a particular coffee. Fruit and floral flavours are registered through the acidity of a coffee.
Acidity can be bright, mild, round, edgy, wild or elegant, to name a few popular descriptions. Acidity is a common way to evaluate coffees, and depending on the origin and blend there are notable differences.
Another way to taste test a coffee is to evaluate the body. This can best be understood as the ‘heaviness’ of a coffee. In other words, the presence of the drink is terms of weightiness. The viscosity or thickness of a coffee is another factor differentiating coffee types, although arguably hard to differentiate as a beginner.
Sweetness is another element that shifts the overall taste of a coffee. Providing a balance of flavours, sweetness achieves a harmony between flavours and can be stronger or weaker depending on the coffee itself.
Commonly known as the ‘after taste’ of the drink. Varying in strength and taste notes, the finish is the final element in a coffee tasting experience. The notes that are left lingering after the coffee is consumed are a measurable attribute with which to analyse coffee taste notes.