I love a coffee ritual. So long as the host would use it again (and sounds like they would because they have hosted similarly
previously), I’d put the coffee in an insulated carafe and bring to the table with a tray of mugs, sugar, cream and spoons. I’d pour the first cup for each guest and let them refill from the carafe which is sitting on the table.

We are usually casual and people help themselves from the kitchen. During Covid and all the outdoor entertaining, I got an insulated carafe, which I now just use on the table.

Thanks everyone!

Could you move the coffee maker from the kitchen to a corner of the meeting room?

Maybe you could serve the cups of the coffee, return the carafe to the coffee maker, if it has a warming feature, and then watch people’s cups, offering top-ups periodically, whenever people start getting low.

If you’re doing this a lot, it might be worth it to buy a Keurig to keep in the corner, and setting up a coffee station there. That way, people could have decaf or even tea if they prefer.

We pour the coffee into a carafe because we do hand pours for coffee.

Put milk, sugar and spoons/stirrers on the table. Then pour individual cups of coffee for the guests and put them at each person's place, and put the pot of coffee on the table for those who want a second cup.

If you want perfection, then an insulated coffee pot you bring to the table with empty cups, little spoons, milk/cream and sugar is the best solution. I have an insulated French press, which is not the same thing, since the coffee that sits in there gets a little bitter, because of the ground beans. My parents just bring the machine's glass carafe to the table, since they drink quickly and don't serve themselves again.

This is why the Brits invented the tea cozy

I am helping someone who is entertaining potential clients over dinner at her very lovely home. She uses a regular coffee maker with a glass carafe to make a pot of drip coffee for after dinner and to go with desserts.

Should she use the glass carafe to serve the coffee at the table where the guests are sitting with their cups? Or pour it into cups at the counter and then take the filled cups to the table where the guests are sitting? Or use an insulated or ceramic carafe to pour all the coffee into, and then place that on the table where guests could serve themselves? We put the sugar and milk on the table, along with the cups and spoons as well as the desserts last time. Then we brought over the glass carafe and I poured it into the cups of those who wanted coffee. I then placed the glass carafe on the table over a trivet and over the next 30 minutes or so, people would ask for a refill or help themselves. But it got lukewarm without any insulation. We need a better way of doing this. Ideas?

A colleague of mine said that people should just get up and help themselves to more coffee in the kitchen where we could just put the glass carafe back on the coffee maker and use the warming feature on it. But that seems tacky since there are dirty dishes and other things in there.