Pro tip: stocking the break room coffee station like it's a gas station instead of a cafe

I keep seeing people rotate in fancy single-origin bags that go stale in three days when the real win is just buying a giant can of Folgers and a jug of powdered creamer like my old job at a warehouse in Tulsa did, because everyone actually drinks it and nobody complains, but my new office manager spends $80 a month on artisan roasts that sit untouched and then she blames the staff for not appreciating good coffee - has anyone else figured out the lazy bulk approach works better for actually keeping people happy?

3 comments

3 Comments

vera_robinson3610d ago

Girl, you are speaking my language. My last job had this whole fancy Keurig setup with like twelve different K-cup flavors nobody touched after the first week, and then the old-timer just started bringing in a giant can of Maxwell House and a hot plate from 1985. Suddenly the whole break room smelled like actual coffee again and people were actually drinking it instead of just staring at the machine. It is genuinely wild how a $5 can of basic grounds can save a whole office morale situation better than any single-origin roast ever could.

jason_lewis310d ago

Why does the fancy stuff always fail until someone brings back the basics?

alexbennett9d ago

Respectfully, you guys are both wrong about Folgers being the answer. @vera_robinson36 the hot plate from 1985 is a fire hazard and that Maxwell House tastes like burnt cardboard. The real lazy win is a mid-tier whole bean from Costco in a $15 electric grinder with a basic drip machine that has a timer setting. You set it the night before, wake up to fresh coffee, and nobody is pretending to like stale gas station dust. The fancy single-origin stuff fails because nobody wants to clean a french press at work, not because people hate good beans.