How’s yours?
We just moved into a new suite and we now have a Keurig single-cup brewing system. I initially approached this with uncertainty but I have to say – it makes good coffee, compared to the previous coffee maker, and it lets others have their frou-frou flavors without making the whole office suffer through a pot of hazelnut chocolate french vanilla arrowroot eucalyptus blend.
How does your office do coffee?
Oh how I tried to get the people who buy coffee to move to a Keurig or Flavia machine. I even got them to trial one of the things for a week or two. Everyone who tried it loved it, but it was deemed too expensive, so we stuck with our current system of people using random amounts of grounds in the brewer and leaving most of a pot at the end of a day when someone wants a cup of coffee after lunch, or stealthily brewing a pot of toxic hazelnut-vanilla ick. Generally when that happens, the next person looking for coffee is pissed off and dumps out the whole pot and makes a new pot of regular. The pointy-haired people don’t seem to think this is wasting money.
The coffee itself is vile, whether or not it’s flavored.
Ha. I’ve had mine own little four-cup Braun pot for several years, so I make any kind I want, whenever I want. Zee coffee is MINE! 
The coffee here is absolutely vile and so weak that you can’t put anything in it or you’ll think you’re drinking dirty water. That’s why I brew mine at home and drink it in the car on the way over.
I tried to make coffee in the office here once, for a few weeks. I don’t know, nobody drank it. I asked the coffee pro to watch how I made it. I took her suggestions to heart. No one drank it. I got other people to make it for me. No one drank it. I tried different coffees. I tried different filters. I tried different amounts. No one drank it.
So I gave up.
But I love those single cup brewers. Yum! I want one for my house so bad but I can’t justify that cost.
Those of you who have the mix-up of yummy flavoured coffee and regular, why don’t you have two pots?
We have plain old drip ground arabica coffee from a 3-pot machine. It’s Newport Coffee Traders coffee in a Green Mountain machine.
It’s nothing to write home about, but it’ll get you through the morning. I have no idea who drinks it, but we go through far less than a full pot every day. We seem to take turns making it and cleaning it up.
We have the Keurig system as well, with a nice variety of flavors.
We used to get it for free, but with the budget crunch, we now pay 50 cents a cup to break even.
We used to have a system where you ground French Roast beans into a filter and holder, and then brewed a carafe full, which sat until it got finished or got cold. We moved to a Flavia system to save money and be more environmentally conscious - hard to believe, since it generates all those empty packets. It is a lot better though, with more choice and cappuccino with fake milk. For some reason we are not allowed hot chocolate in it, so no mochas. We have hot cocoa packets. It did take over from the old tea bags, which is too bad since there was more choice back then.
My office coffee? Its a vile liquid.
Real half ‘n’ half might make it passable, but all we have is powdered cream and I ain’t the type to drag in my own stuff. Just not that important.
Wouldn’t know. Never had it. I assume it tastes just like Folgers normally tastes, which is to say metallic, swampy, bland and stale with just a hint of rosemary.
I brew my own coffee and themos it into work.
We have two coffee makers - you put the thermos-like canister underneath - in regular, decaf, hazelnut and irish cream flavors. Some people like it strong so one of the regular canisters is labeled strong. Also single-serve creamers in several flavors.
On one floor there is also a capuccino/latte/espresso machine although I rarely used it for anything but hot chocolate and occasionally hot milk.
None of this is good enough for the Starbux addix but I am not fussy about my brew.
Our office coffee is awful. Cheap, weak, crappy coffee. I just bring my own in a thermos, it’s easier.
We used to have office coffee. Several of the break rooms had Bunn coffee makers and there was a coffee service who would come in a couple of times a week and make sure all the supplies were stocked up. Coffee was in premeasured filter packs so you didn’t have to worry about someone making the coffee too strong or too weak. The biggest problem we had were the idiots that would take the last cup of coffee and would not make another pot and would not turn the burner off.
Unfortunately, as the company grew and we hired more college students as temps, theft of coffee packets increased dramatically. Eventually the company decided to terminate the coffee service and had coffee machines put in. Ugh! More like coffee-colored water, if you ask me. So folks began to bring their own coffee makers in. Then the facilities folks decided that we shouldn’t have electrical appliances in our cubes, saying that it was a fire hazard, but that policy didn’t last very long. So now all the coffee drinkers make their own, or share.
We do, but the indolent sots who like the perfumed garbage do not pay any attention to which pot they use.
I’ve taken to making my own with a personal french press, which works well until someone pours flavored grounds into the non-flavored jar.
If ever there was a thread that was a prime candidate for being moved to Cafe Society, then surely…
(not that I care, really).
Our office manager doesn’t like coffee, and thus doesn’t see any reason to pay for anything other than the cheapest coffee available from the company that provides our coffee service. I believe that this coffee-like product is produced by sweeping out the back of the coffee delivery trucks one a month or so and packaging the result.
My department all chipped in for a Keurig machine, which brews a decent cuppa.
I’m not sure what kind ours is, but as far as drip coffee goes, it’s better than the Starbucks downstairs. I usually like to make a makeshift-mocha, I start off with two packets of hot chocolate, and then just refill the cup with the coffee whenever I went to the kitchen.
I think the green-tea packets get drunk(drank?)-ed?)* the most here. I usually switch over to it in the afternoons.
*None of those look or sound right.
I switched buildings, and thus coffee stations. In the old one the coffee was okay, here (before the change) it was weak. One carafe was made running the grinder twice so it was reasonably strong. We’re microprocessor designers here - no one drinks decaf.
For the first time in my adult life, I have an office with NO coffee. If there is a special customer meeting the secretary will bring out the “meeting” coffee maker, but at no other time can it be used.
So, within 20 cubicles we have approx 20 coffee makers.
Nope, not one person was interested in a coffee club at all.
I do that with one envelope of sugar-free hot chocolate as my sweetener–and extra 25 cents on top of the 50 cents for coffee.
Too bad I hate water - it’s only 10 cents a cup.