Burnt, bitter, lukewarm: office coffee has a reputation for a reason. The good news is that most of the problem isn't the machine. With a few small changes, the same brewer can make a genuinely good cup — at the office or at your home-office desk.
1. Start with fresh coffee
Most office coffee has been sitting ground for months. Coffee loses aroma quickly after roasting and even faster after grinding, so the single biggest upgrade is a fresh bag. Look for a roast date, buy what you'll finish in a few weeks, and keep it sealed. Every NOMO roast is roasted to order.
2. Use the right amount
Weak coffee usually means too little grounds; harsh coffee often means too much. A good starting point is about 2 tablespoons of ground coffee per 6 oz of water (roughly a 1:16 coffee-to-water ratio by weight). Adjust from there to taste.
3. Don't leave it on the hot plate
A pot sitting on a warming plate keeps cooking and turns bitter within about 20–30 minutes. Brew into a thermal carafe if you can, or brew smaller batches more often.
4. Clean the machine
Old coffee oils and mineral build-up make everything taste stale. Rinse the basket and carafe daily, and descale the machine regularly following the manufacturer's instructions (usually monthly with a descaling solution or vinegar and water, followed by a few runs of plain water).
5. Use filtered water
Coffee is about 98% water. If your tap water tastes off, your coffee will too. A simple filter pitcher makes a noticeable difference.
Bonus: pick a roast people actually like
For a shared pot, a balanced medium roast keeps the most people happy. Our Medium Roast and House Blend are built for exactly that. For the late shift, keep a bag of Decaf around. Want more drip tips? Read how to make better drip coffee.
Never run out
The easiest fix of all: set up a subscription every 2, 4 or 8 weeks, save 15%, and stop being the person who discovers the empty bag at 8:55 a.m. Free US shipping on orders over $50.