The secrets include using a special coffee blend, pre-boiling water, and a precise coffee-to-water ratio. Flight attendants also pay attention to the water quality and the cleaning of coffee machines, and they have to work with limited space and resources.
The lower cabin pressure and humidity affect the taste buds, and the coffee-making process has to be adapted for the unique conditions of an airplane. The water used is also different, as it’s usually pre-boiled and might come from a different source than what’s used on the ground.
They use a specific coffee blend designed for airplane conditions, and they follow a precise recipe for the coffee-to-water ratio. Regular cleaning of the coffee machines and checking the water quality are also crucial steps to ensuring good coffee.
The limited space and resources are the main challenges. Flight attendants have to work with small galleys, limited storage space, and they might have to deal with sudden turbulence, which can affect the coffee-making process.
Yes, the milk used is usually fresh and kept in small UHT packs. It’s one of the ways to ensure that the coffee tastes as good as possible under the given circumstances.
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