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Office Politics: Fully Automatic vs. Drip

Our office has enjoyed Bunn coffee brewers for decades. We have abused them, cleaned them and often times not cleaned them. We have been offered replacements, taken replacements, kept overly supplied in filters and decanters from Bunn as they were either abused, broken or pilfered (there was that disgruntled ad rep one time…..but that’s another story!).

Lately we have had the opportunity to procure a Jura fully automatic espresso machine. And that’s when the trouble started.

Our coffee, which we so graciously receive from Oren’s Daily Roast in New York City and Dillanos Coffee in Sumner, Washington always came pre-ground for us. We were either too lazy to grind the beans fresh or the various grinders kept walking away (again that disgruntled ad rep may have been the culprit!).

Now fellow employees are lining up at the fully automatic brewer, marveling over their choice of beverage while they gather to talk around the machine. They’re all busy examining the froth, and trying to see if they can make some latte art while the steaming milk pours out (but they can’t!). Being so close to a fully automatic has made us realize how much milk goes into these beverages and in fact our milk consumption has doubled (CFO is not happy with increased costs and some of our svelte co-workers (who I hate) scramble for either fat-free milk or skim milk, claiming an eminent calorie crisis is upon us. What’s really shocking is the lack of coffee in these beverages!

But there are those of us who prefer regular drip coffee. We don’t hover around the Bunn. We pour our coffee and go – nice and simple. The fully automatic is also simple but now we’re having daily discussions on the pros and cons of these machines, the coffee and making sure we have whole bean coffee. When you get a box of pre-portioned coffee packs, you don’t notice how quickly it is used up but as we’ve conditioned our coffee roasters to give us ground, we are scrambling for whole beans (The Jura grinds the beans for us before brewing).

So our office discussions continue and we’re lining up — those who prefer regular dripped to the fully automatic imbibers who prefer a macchiato or cappuccino.

But basically we’re all having fun here with coffee and that’s really what it should all be about.

Jane McCabe
Editor & Co-Publisher


Tea & Coffee - October, 2007

Tea & Coffee Trade Journal is published monthly by Lockwood Publications, Inc., 3743 Crescent St., 2nd Floor, Long Island City, NY 11101 U.S.A., Tel: (212) 391-2060. Fax: (1)(212) 827-0945. HTML production and Copyright © 2000 - 2013 by Keys Technologies and Tea & Coffee Trade Journal.

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