Even the best coffee outfits can add fun new toys to its arsenal, but in this first issue, we'll talk through important questions to consider as you get ready to upgrade your office coffee station. Later this week, we'll look at how to class up even the best coffee situations. In any case, these are important things to consider, and below you'll see our recommendations for the most standard beginnings of office coffee.
Now that you've explored some dimensions that will influence your upgrade options (because you read through those questions above... right?), lets consider the most basic, most typical answer-set to the above questions.There are some important questions to consider before you read any further in this blog.
Cheapest SolutionLet's assume your coffee area looks a little bit like the picture to the right and you want to serve around 8-12 people throughout the morning (in other words, you want to be able to swing by the coffee pot, pour at your leisure, and not have to brew a new batch). If your coffee needs are something like the above scenario and you're like 90% of the office-dwelling world, your setup probably looks something like the below picture.
The cheapest, easiest solution to better coffee is simple: ditch the grinder and let us grind your coffee for you. We tested it out and realized that inconsistent grounds are worse to brew with than grounds that aren't totally fresh. We'd recommend you only grind coffee for two or three days at a time, though, and certainly no more than a week's worth at a time.
Poorly ground coffee won't taste good, no matter how good or bad your brewer is. That grinder is great for grinding cinnamon, cloves, or star-anise at home. It's terrible at grinding coffee well. If you're going through your coffee in a timely manner (less than a week), then it's better to have us grind it for you than to grind it poorly every morning.
Brewer: Coffee needs water hot enough to brew correctly and a brewer that integrates the water with the grounds appropriately. Those two features are rarely found in home-brewing equipment. Go ahead and check the box your brewer came in or just google the product info. See if it tells you the temp the water gets up to. Better yet, grab a thermopen and just check it mid-brew-cycle. If the brew temp doesn't get around 200-205, then that machine needs to go.
Grinder: It's important to have an even, consistent grind in order for quality coffee to taste that way it should (to taste $15-20 worth of good). It's an investment, but once you've tried coffee ground fresh the way it should be... there's no turning back. Read more here.
The brewer we suggested has a thermo-carafe, which means the coffee will stay hot for quite a while, and you don't have that boiler-plate that used to be standard on coffee pots. That boiler-plate not only messes with the coffee (you don't want to heat coffee after extraction has occurred), but if you've ever tried to clean a coffee pot with seared-on coffee muck... you know why you don't want that boiler-plate.
If you don't want to invest in the grinder and brewer at the same time, we'd suggest going with brewer first, and just letting us grind the coffee for you. You can subscribe for coffee sent strait to you whole-bean or ground. If you're not making it through a bag in a week, just get it whole-bean and bring it into our cafe to grind a few days' worth at a time. We won't judge you for it. Promise!