Build a golf course menu around how golfers move: hot coffee and a one-handed breakfast before the first tee, a fast grab-and-go turn, cold drinks on the cart in the afternoon and a grill for the 19th hole. Keep the turn menu short, wrapped and portable, and keep the coffee fresh in a closed airpot for no more than an hour.

We are Der Hoffskeller, a family roaster in Cedarburg, Wisconsin. We roast one coffee in cast iron on our family farm, where the barn has been in the family since 1944.

What golfers order now

Golf food is shifting toward breakfast. ClubGrub, a golf food-ordering app, reported that hot dogs made up 3.86% of its orders in the first half of 2026, down 14.9% from a year earlier, while breakfast burritos "continued to grow." Club + Resort Chef, a trade magazine, describes halfway houses as offering "pre-wrapped sandwiches, snacks, and drinks" and notes that "customized omelets are ideal for morning tee times."

Each stop on the course has its own job:

A morning menu, from the first tee to 11 a.m.

Early golfers want hot coffee and something they can eat with one hand. Keep it simple: breakfast sandwiches and burritos wrapped in foil and held warm, fruit, a muffin or coffee cake, and eggs to order only if a cook is on early. Set cream and sugar a step away so the line keeps moving. Brew before the first group arrives and again ahead of the busiest tee times; a 6 a.m. pot is past its best by the 8 a.m. rush.

The halfway house

A halfway house is the snack stand golfers reach at the turn, usually near the 9th green or the 10th tee, where they grab food and a drink without holding up play. Keep its menu short and wrapped: burritos and coffee in the morning, deli sandwiches, brats and bars later.

An unstaffed hut can still pour good coffee. Set out a self-serve airpot and swap in a fresh pot every hour. Bunn, the brewer maker, puts the limit at 20 minutes in an open decanter and 60 minutes in a closed container. Our self-serve coffee station checklist covers the rest.

The beverage cart

In Wisconsin the cart should carry hot coffee in an insulated dispenser on cool mornings, and all day in April, May, September and October, plus water and sports drinks on ice, soda, beer where your license allows, and wrapped snacks. Carts help sell outings, too: one course includes a complimentary beverage cart for outing groups of 60 or more players.

The grill and the 19th hole

The grill runs on a batch brewer: coffee brewed into airpots or thermal servers all day, with refills at the table. Pour the same coffee here as at the turn, so the cup tastes the same all day. Our guide to what coffee restaurants use covers batch brewers and pots per day.

The 19th hole is where coffee becomes a menu item. An Irish coffee after a cold October round gives golfers a reason to stay; see our coffee ranking guide, from cold brew to Irish coffee. One club featured in Club + Resort Chef runs a coffee bar with its existing food and beverage team, "with no added labor overhead," and reports, "Margins are slightly better than offering complimentary coffee alone."

How much coffee a golf course pours

There is no published figure for cups per round, so these are our estimates. A statewide study counted 528 Wisconsin courses and 11.24 million rounds a year, about 21,000 per course. Assumptions: a season of about 210 days, roughly April through October; 0.35 cups per round on 18 holes and 0.25 on a shorter nine-hole round; 8-ounce cups at standard strength, about 35 to the pound.

Rounds are not spread evenly, so track what you brew for two weeks and adjust. At a lighter urn strength, about 46 cups a pound, the coffee goes about 30% further. Outings come on top: a 100-player morning field takes about 3¼ pounds at standard strength (see how much coffee for 100 people).

What a cup costs

A full 3-liter airpot holds about 12 eight-ounce cups, roughly $4 of coffee on the Bulk subscription, so pouring out the last of it after an hour costs little. Pour it free for members or sell it at the turn: any business may buy, serve and resell our coffee, and everyone pays the same price. Bulk is the discount, and our bulk coffee for the pro shop and grill starts with the 20 lb bag, the lowest price per pound.

What goes in the cup

We make one coffee: 100% Colombian Supremo Arabica (Supremo is the largest bean-size grade), roasted medium-dark in what we call the German Norwegian style, in cast iron on our family farm. We roast to the same finish every time. Customers describe it as smooth and low in acid.

“Free bottomless cups of self-serve, deliciously smooth coffee in a cozy converted barn.”
Sory M, Google, February 2026

Ground comes in one medium-fine grind that works for every brew method, espresso included. Grind in house? Order whole bean, at the same price. We make no decaf, so keep a decaf on the side for golfers who ask.

Spring and fall in Wisconsin

The season runs roughly April through October; in 2026, Wisconsin course openings ranged from mid-February to late May. A frosty first tee in April or October sends every group to the counter for something hot, while in July cold drinks take over by mid-morning. Winter brings dining, banquets and holiday parties. If coffee barely moves at your turn, fix the morning menu first; at about 33 cents a cup, a fresh airpot is a small bet.

Set a subscription for the season, then order one-time at opening, for outing weeks and for winter events. Subscriptions come weekly, every 2 weeks or monthly, with a two-delivery minimum, and you manage deliveries online through a secure emailed link: skip, pause, move a date earlier or change sizes. A pause typically lasts one to four billing cycles, not a whole winter, so plan the schedule around your season.

How to order coffee for your course

Order a Bulk 20 lb bag, ground or whole bean, or a King Hoff 7 lb, ground or whole bean. Check out as a guest; there is no company field, so type your course name with your name or on the Apt, suite line. Pay by card, Apple Pay or Google Pay through Stripe. The confirmation email lists what you ordered and the total.

We ship by USPS to US addresses only, free on orders of $50 or more (King and Bulk orders always ship free). Orders typically go out within a few business days (estimates, not guarantees), so order a week or two ahead. Online orders are limited to 60 items; for more, or with any question, use the contact page or call 414-375-5804. To taste it first, brew a Little Hoff (1/2 lb, $15) or The Hoff (1 lb, $25), or have a free cup at the barn, 1040 Sherman Road in Cedarburg, open every day from 9 to 5.

Golf Course Menu Questions

What should a golf course halfway house serve?

A short, wrapped menu golfers can carry: breakfast burritos, sandwiches and coffee in the morning; deli sandwiches, a hot dog or brat, chips, bars and cold drinks later.

How much coffee does a golf course use?

Our estimate, at about 35 eight-ounce cups per pound: about 10 pounds a week for 18 holes at 30,000 rounds a season, about 14 with a 15-person grounds crew, and about 3.6 for nine holes at 15,000 rounds.

How long can coffee sit in an airpot?

About an hour. Bunn puts the limit at 60 minutes in a closed container and 20 minutes in an open decanter, so swap in a fresh airpot every hour.

Do you have decaf?

No. We make one coffee and no decaf. Keep a decaf on the side for golfers who ask.

Do we need an account to order?

No. Any business can buy, serve and resell our coffee with no account, application, approval or minimum. Check out as a guest and type your course name with your name or on the Apt, suite line.

Start with the first tee

Get the morning right first: a Bulk 20 lb bag every 2 weeks or a King Hoff for the cold rounds left this fall. Prost from the barn.