No, I should have said we will not supply any flesh or dairy products in the rental.
Guests are welcome to poison themselves any way they want but we won’t participate.
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We have the Keurig dual-purpose unit. Our guests are either singles or a couple, so no one has made use of the ability to brew a whole pot of coffee. But we grind good coffee and have it in a container next to the machine, and have reusable “K Cups”. You just fill the little cup with freshly ground coffee. Better coffee, and no recycling nightmare for the used cups. They just get rinsed out. I supply milk in the fridge, and sugar. It doesn’t cost much and it is convenient for the guest. Never had a complaint. I also supply “to-go” cups if desired.
Milk and cream are poison?
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In our opinion and in the opinion of many others, yes.
And, very bad for the environment. Animal agriculture is a significant contributor to climate change.
And, most importantly, the meat and dairy industry is extremely cruel and savage!
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I used to host in my part of the house and offered breakfast. Generally there was some fruit and hard boiled eggs in the fridge. If a guest wanted cereal, oatmeal or toast they could have that too. I once hosted a father - daughter and the dad had some of everything. He loaded up his coffee with creamer, flavoring, sugar. He had toast and eggs and made oatmeal. Then he asked if I had a to go cup. I gave him one and he put his oatmeal in it and then asked for a disposable spoon.
I was flabbergasted and a bit annoyed but there were other guests who never had anything so I got over it.
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I am a dead woman, then. I leave half and half individual containers in the frig for guests. I drink whipping cream in my own coffee, love milk with my oatmeal, and a Baileys over ice is my favorite.
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I saw an article suggesting bleach but I am not putting bleach in my coffee pot! I think vinegar 1x per month is good enough. I use the same coffee pot and same cleaning technique in my own home.
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I’ve been doing the same as @Mountainhost advises, using vinegar and water, for a clean, then a water rinse, and then letting the pot dry out on the window sill.
Here’s an article for both types of coffee makers.
As a non coffee drinker I admittedly bought this coffee maker (and its similarly designed toaster) for aesthetic reasons years ago.
I put it to real use in my guest house 4 years ago and it has gotten positive comments. The Thermos and lack of heating element provide some assurance of safety. Since its probably 15 years old, I have been looking to replace it but it seemingly is no longer available.
This topic has given me some ideas but still would like one with a little more “style”. Any suggestions for both functionality and a “non appliance” looking unit would be welcome.
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This is absolutely correct. 50/50 water and vinegar for a typical electric drip brewer.
It may not need to be done so often - depends on use and environment.
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My go-to models for performance are Bonavita and Bunn. You may find a good deal on a used one on Facebook Marketplace or Offerup.
With Bunn, I also recommend using Bunn filters (taller & better). And ordering a free low flow sprayhead from Bunn parts.
The new Bonavita models have “bloom mode” - helps a lot with fresh-roasted coffee.
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Thanks; I do expect a Coffee Roaster to advise on the best at brewing a good cup’a Joe, so I humbly concede to your expertise.
They both get good reviews but they both look like coffee makers.
The kitchen of my guest house is open and isn’t especially large so I strive for anything in view to provide some inspiration or “that’s cool” reaction.
Yesterday I came across a company that seems to address simplicity in operations, cleaning, compactness while also focusing on brewing and aesthetics.
The Ratio8 is sculptural but probably too much so and fragile for a guest house, so the stainless Ratio6 seems to be the right replacement for the Porsche Design unit I have. Pricey but I’ll keep an eye out for sales.
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We provide fresh-roasted coffee for every guest, ground just before their stay.
Keurig is wasteful. If you must go that route, at least consider providing the re-fillable containers with fresh-roasted coffee. You’ll actually save money (standard k-cup coffee is actually expensive. You can provide a much better product, for less, and have happier guests.
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@Jefferson I’d guess that the coffee you provide is one of the signature elements that define your AirBNB. It’s those little curated touches that up the experience and differentiate it from another.
I’ve noticed that with the pandemic WFH guests, coffee has become more desired / appreciated; providing fresh grounds and having a large coffee pot gets noted by the ‘tech nomads’.
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It has gone over rather well. We also provide a large assortment of artisan teas, a combination of loose leaf and bags (we provide a tea infuser for the loose stuff - only $3 but it makes a nice statement. And a classy electric kettle that looks much cooler than the $20-25 it costs. The tea is used far less than the coffee, but are appreciated by the minority who are into them.
I can’t speak to how popular they would be in Covid times, as of yet but … they certainly don’t hurt to have and are an easy, inexpensive value-add.
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If I provided loose coffee I would provide each guest with a new, unopened package. I would take the opened loose coffee and use it in my part of the house for myself.
The vast majority of hosts posting on the forum don’t run their Airbnbs like hotels and don’t want to. Many of them use french presses without issue. Some have pools, hot tubs and fire pits. Others would never have those amenities for safety reasons. There are very few rules that are one size fits all for Airbnbs.
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Seriously? I provide my guests 5 different coffee makers (but no Keurig) and the large French Press is by far the most popular. I can’t imagine not providing a French press. Though I suppose that it is like anything else that it depends on your type of listing and where it’s located.
It’s very interesting. We provide a jar full of grounds and also a jar full of beans (and a grinder). When Covid happened we shut from Mar-June and re-opened mid-July. I wondered if people would feel differently about using grounds/beans from a jar so I bought a box of those little packs of coffee, decent coffee, Peet’s. We left the jars of grounds and beans in there but also starting leaving a few packs of the Peet’s as well.
We have been very busy with high occupancy for these last 6 months and not a single guest has opened a pack of Peet’s. All of our guests have either used the grounds or the beans in the jars. We just top off the jars most of the time, but do start fresh every couple of months just so that the coffee isn’t stale (we throw it away, I don’t want stale coffee either). Now we’re at the at the point that the whole box of Peet’s packages needs to be tossed…but we tried 
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Not bad fella, pompous and condescending.
That’ll be in your opinion then.
For someone who consider themselves such an experienced SuperDooperHost, you’ve seriously misread your audience here. I wonder if that same error is reflected in your hosting style?
JF
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Yet you don’t present your “opinions” as opinions. You present them as fact and what all hosts should do.
I would never, ever have one of those Keurigs because of the plastic waste. My guests have zero problem with a French Press, and if I were a guest, I’d be really bummed to find that the only choice for making coffee was a Keurig.
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French Press, grind my own beans, no garbage created at all, best tasting coffee, IMO.
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Now you’ve piqued my interest. Do you have some links to these studies on the dangers of providing certain kinds of coffee compared to others.
I’m familiar with some of the data on the tens of thousands of bathroom injuries each year but didn’t realize kitchen coffee was such a concern.
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