Coasters

A cold glass starts to sweat. Within a few minutes, condensation runs down the side and leaves a ring on your table that is still there the next morning. A coaster catches that moisture before it reaches the wood, and that is the whole reason it exists.

A coaster also does something for the table itself. A set of matching discs beneath the glasses makes a set table feel more composed, while at the bar it gives guests a clear place to put their glass. Bar Professional makes them in three materials, each solving a different need.

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Bar Professional Onderzetter Bamboe 10 cmBar Professional Onderzetter Bamboe 10 cm
Bar Professional Onderzetter RVS 13 cmBar Professional Onderzetter RVS 13 cm
Bar Professional Onderzetter Koper 13 cmEigenschappen van Bar Professional Onderzetter Koper 13 cm
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Choosing material and size

Start with the size. The bamboo coaster measures 10 cm and fits under tumblers, water glasses and coffee cups. The copper and stainless steel versions measure 13 cm and are meant for glasses with a wider base: highball glasses, stemmed gin and tonic glasses and beer glasses with a heavy bottom. Measure the base of the glass you use most and pick a coaster that leaves at least a centimetre around it.

The material mainly sets the character. Bamboo absorbs a little moisture and looks warm, which suits a wooden table. Copper adds warmth and colour and works well against a dark bar. Stainless steel is the most neutral and the most robust, and keeps its looks even with dozens of glasses on it every day.

Coasters at the table and at the bar

At home you put the coaster down before the glass touches the table, not after the guest has already poured. On a laid table it goes to the right above the knife, in the same spot as the water glass. Over drinks with a gin and tonic or an aperol spritz the coaster does double duty, because those are exactly the glasses that stand around for a while and are full of ice.

In hospitality the metal coaster doubles as a tray aid: it lies flat, does not slide and keeps the glass steady as you hand it across the bar. Change it for every new guest, just as you replace the glass itself.

Keeping each material clean

Wash bamboo by hand in lukewarm soapy water and dry it straight away. Do not leave it standing in water and keep it out of the dishwasher, because the wood warps and the lacquer comes loose. Rubbing in a little oil now and then keeps the colour deep.

Copper can go in warm soapy water and develops a darker patina on its own. If you want the shine back, polish it with a little lemon and salt. Stainless steel is the easiest: it simply goes in the dishwasher, and you wipe it dry to avoid limescale marks.

More for the table setting

Coasters are a small part of a bigger set. The rest of your bar essentials sits with the bar tools, with cocktail shakers and bar spoons for the mixing itself. Looking for the glassware that goes on top, have a look at the tumbler glasses for the low models and at the highball glasses for the tall ones. Anyone fitting out a bar down to the last detail eventually ends up at the speed rails as well.