Coffee, tea, or sleep?
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James Wysong decries the state of inflight coffee and offers a number of theories that might explain why the coffee is subpar.
Coffee onboard is certainly better today than it used to be. But with name brands on board, like Starbucks on United, Seattle’s Best on Alaska, or local favorite Alterra on Midwest, expectations go up as well. It’s true, though, that coffee is still generally not as good in the air as on the ground. Plus, unless you’re riding up front on certain international flights, you can’t order a cappuccino in the air.
Wysong has five theories to explain the bad state of brew, but the five explanations really fall into three categories:
- The disgruntled flight attendant
Flight attendants want to make their jobs easier, so they brew bad coffee so no one will ask for a second cup, or they brew nothing but decaf to keep passengers sedate.
- The coffee roasters’ conspiracy
The coffee supplier sells crappy coffee to the airline to boost sales at airport vendors.
- The flawed brewing process
The process for brewing coffee on planes stinks, because the water isn’t hot enough, or the water from the “galley springs” tastes bad.
To be honest, if I had not read that the author of the piece was an airline flight attendant, I would have dismissed some of those hypotheses out of hand as a bit tin-foil-hat. (All airline coffee is decaf!!?! I’m skeptical…)
What I’ve found is that coffee varies by flight, not just by airline. The Starbucks coffee on United might be a watery swill one flight, and a reasonably robust brew on another.
If the caffeine on board isn’t all you wanted it to be, and you’re not as amped on the flight as you hoped, then perhaps a nap is in order. Can’t sleep on the plane? Maybe you’ll get lucky and arrive at an airport with a napping center. Vancouver is one such airport where you catch some quick z’s, with pods by Metronaps onsite. Hopefully located near a coffee shop.

tags: travel | air travel | coffee | naps | airports










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