Coffee culture at EHL

January 18, 2024 •

4 min reading

Coffee Break! Insights about coffee culture at EHL

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At EHL Lausanne, where 4 tons of coffee is consumed per year, a unique survey was brewed, capturing the essence of coffee culture among its vibrant community. This exploration delved into the aromatic world of coffee, seeking to understand not just the consumption patterns, but the deeper, personal connections people have with their daily cup. From students to faculty, the survey painted a rich tapestry of preferences, habits, and cultural significances, offering a glimpse into the role coffee plays in the dynamic life of EHL. Join us as we unveil the findings and the story they tell about our beloved beverage.

Exploring EHL's Lausanne coffee culture through a comprehensive survey

The survey aimed to gain insights into the coffee preferences and perceptions of the EHL community. It focused on understanding individuals' preferred coffee types and preparation methods. Additionally, it sought feedback on interest in coffee-related certifications and training, aiming to tailor or introduce new educational and experiential offerings that align with the needs and interests of students, staff, and potentially external participants. Titled "Coffee Break! - The report", the survey gathered 338 responses. Let's dive into the key insights.


Demographics of the coffee culture at EHL

The first insight from the EHL survey provides a comprehensive demographic breakdown of the respondents. The average age of participants was 26.4 years, with students making up 67% of the respondents. This highlights the youthful and dynamic nature of the EHL community. Gender representation was diverse, with 55% female, 42% male, and 3% preferring not to disclose their gender. The survey also showcased a rich international mix, with 40% Swiss nationals, followed by 20% French, and a variety of other nationalities including Italian, Chinese, and Belgian, reflecting the global footprint of EHL.


Coffee consumption at EHL

The second insight from the EHL survey revealed that a vast majority of the respondents, 90.61%, are coffee drinkers. This statistic underscores the significant role of coffee in the daily lives of the EHL community. Among these coffee drinkers, there is a diverse range of consumption habits: 50% identify as regular drinkers, 27% as enthusiasts, and 20% as occasional drinkers. This variation highlights the different ways coffee is integrated into the routines and preferences of individuals within the community.

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Coffee preferences and habits of EHL students

The third insight from the survey highlights the preferences and habits surrounding coffee consumption at EHL. A prominent 75% of respondents cited taste and aroma as the primary reasons for their coffee consumption, emphasizing the sensory experience associated with the drink. Many also reported using coffee as a means to stay awake or as a pleasant break in their day. When it comes to types of coffee, preferences were diverse, with favourites including Cappuccino/Renversé, Ristretto Espresso, and Espresso Macchiato, reflecting a sophisticated palate among the EHL community.



Coffee milk heating

Coffee cultural aspects

The fourth insight from the survey at EHL Lausanne delved into the cultural aspects of coffee consumption. It revealed that a significant 77% of respondents consider coffee an integral part of their home culture. This finding highlights the deep-rooted cultural significance and the diverse cultural backgrounds that coffee embodies for the EHL community. It underscores how coffee is not just a beverage, but a cultural symbol that resonates with a wide array of international traditions and customs.


Interest for coffee & barista training and certifications

The fifth insight from the survey reflects a keen interest in coffee-related education and certifications among the EHL community. It was found that 39% of the respondents showed interest in undergoing training in coffee-related areas. Furthermore, 25% expressed interest in pursuing certifications in this field. This highlights a significant enthusiasm for deepening knowledge and skills in coffee, pointing towards the potential for EHL to expand its educational offerings to cater to these interests.


Opportunities to grow coffee culture at EHL

The sixth insight from the survey at EHL Lausanne indicates potential opportunities for the institution to further integrate coffee culture into its academic and business focus. The diverse preferences and growing interest in coffee among the community suggest that there is room for EHL to enhance its offerings in this area. This could involve expanding curriculum content related to coffee, developing special events or workshops, and even exploring business ventures in the coffee sector. Such initiatives would not only align with the interests of the community but also enrich the overall EHL experience.


Brewing a culture: coffee's role in shaping EHL

As the rich aroma of the survey findings lingers, it's clear that coffee is more than just a beverage at EHL Lausanne. It's a cultural phenomenon, a daily ritual, and a passion shared across nationalities and ages. These insights not only reflect the diverse and vibrant community of EHL, but also point towards new opportunities for integrating coffee culture into both academic and social aspects of campus life. This survey, a blend of data and stories, reaffirms coffee's place as an integral part of the EHL experience.


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Lecturer of Practical Arts teaching Mixology, Coffee Training, and Kegged cocktails at EHL

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Julneth Rogenhofer
Written by
Julneth Rogenhofer

Research Assistant at EHL

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« A good cappuccino ? It’s all about the texture of the foam, with very fine bubbles and a creamy sensation. The right temperature is crucial because proteins and sugar are sensitive to heat. At 68°C, proteins begin to denature by developing hydrogen sulfide, which we tend to associate with cooked milk or egg odor. The sugar contained in the milk (lactose made of glucose and galactose) starts to caramelize, spoiling the perception of sweetness in milk. Moreover, the excessive heating process of the milk causes the formation of lactulose (about 3.5gr/l in pasteurized milk), which has a laxative effect. This is why you should not reheat milk that has already been heated.”
Roberto Bertinetti, EHL's barista