I'm part owner and roaster at a little coffee company in Wisconsin. Author of Typica, a popular free program used to capture and work with coffee roasting production records that's used at roasting companies all over the world. Volunteer on the Roasters Guild education committee. Available for paid coffee consulting, training, open source software development. Living with a cat who broke into my house and decided to stay. Likes: cute, travel, food. Dislikes: blinking lights.
Stopped by a couple of the local roasters today. One was running a San Franciscan, the other was on a Proaster. Had a good chat with one of them. The other was keeping busier and I didn't want to disturb them. Coffee at both places is skewed lighter than I tend to go, but the espresso and drip brews were good. They're putting coffee in the coffee, unlike the hotel coffee.
It's especially sad because I know who roasted the coffee and that it could have been quite good.
Won't be repeating the breakfast experience at this hotel. The menu is all stuff that other hotels do just as a self serve included with the room and their coffee machine is dosing about 1/5th the coffee needed for the amount of water they're running through the grounds. The in room K cup (which is honestly not great even by K cup standards) is better than what they're trying to charge $3 for. (Totally not opposed to spending $3 on a cup of black coffee, but there better be some coffee in it.)
Author of Typica software for coffee roasters.