HOTEL MAGAZINE:
Hotel Magazine on Reinventing Coffee
Hotel Magazine interviews Amir Gehl over two pages on how Difference Coffee began and what rare, single-origin coffee can bring to a hotel.
In its April 2024 issue, Hotel Magazine, the professional journal for hoteliers, published a two-page interview with Amir Gehl under the headline Reinventing Coffee, introducing its readers to Difference Coffee and how it can elevate the experience on offer at a hotel.
Amir talks about the parallels between fine wine and specialty coffee that inspired the brand, and about learning to taste with the 100-point grading system developed by the Specialty Coffee Association and the Coffee Quality Institute. He explains why he sees the producer as the essence of specialty coffee: "in my view 90% of the taste comes from the farm, not from the roasting or the brewing."
The interview also covers what the range offers hoteliers and their guests: rare and limited-edition coffees for in-room amenities, coffee menus, restaurants and cocktails.
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