'1100 cups of coffee per day'

Jeannette: "That differs per Kiosk. We sell 300 coffees a day in the central hall and on platform 1/2. On platform 6/7, we average 500 – during rush hour, we have one person constantly pouring coffee there, while two others run the cash registers. Cappuccino is more difficult though: the foam collapses if the coffee is left waiting too long. This is where Lattiz has been a real asset for several years now, as the milk foam remains firm and smooth for quite a long time." 

Why did Kiosk choose Lattiz? 

Sander: "We wanted to increase the quality of our coffee. Which is not just a matter of choosing the right coffee machine and a good coffee blend; the milk foam is important too. Changing staff should have as little influence on the quality of the foam as possible. Additionally, there isn’t enough time to manual froth at the station. The Lattiz milk foam is of a consistent quality and high standard."

Sander: "In the central hall and on platform 1/2 the Kiosk stores have been remodelled. We have semi-automatic machines there that resemble a WMF espresso machine. After all, when preparing coffee, there are many steps that determine its quality: how much coffee do you put in the filter holder? How hard do you tamp? How do you clean it? Having the semi-automatic machines means that we don't have to worry about those things. The employee empties out the filter holder, but the machine fills it itself and tamps the coffee. At the press of a button, we have barista-quality coffee. Lattiz contributes to an artisanal experience: the milk is poured manually and attentively."

Which coffee beans do you use? 

Sander: "We've developed two coffee blends together with our supplier SMIT&DORLAS – one for espresso-based coffee and one for 'normal' coffee. The customer can expect to find a strong, Italian espresso with notes of bay leaf and apple syrup in their cup, whereas lungo has more fresh fruit tones."

And, how do customers experience the improvement in quality? 

Jeannette: "They really like the velvety foam made with Lattiz." "And Lattiz 2.0 is even easier to use", she says. "For example, the drip tray is easier to clean, it's virtually silent, rinses automatically and splashes less. The machine also starts up faster, you simply have to tap the touchscreen. It's so fast and convenient."  Sander: "There was a recent article in the NRC: 'NS serves a good cup of coffee these days.' That really made me glow: serving good station coffee is our goal. The share of milk coffees is already more than 60 (the proportion of milk coffees has also risen to 59 per cent in the past year, 10 per cent)"