Good office coffee isn't a luxury anymore - it's expected. People who drink decent coffee at home don't want to go back to instant when they get to work. And frankly, a proper coffee setup is one of the easiest wins for keeping your team happy.
But it needs to be done right. Here's how.
Start with the machine
The right machine depends on how many people are using it and how much maintenance you're willing to do.
Small office (under 20 people): A good filter machine is hard to beat. It makes a full jug, keeps it warm, and anyone can use it. Pair it with a decent ground coffee and you're sorted. A cafetiere works too for very small teams - but someone has to be the one who makes it and cleans it.
Medium office (20–50 people): A bean-to-cup machine is the sweet spot. It grinds fresh for each cup, makes espressos and milk drinks, and most models are fairly intuitive to use. They do need daily cleaning, so someone needs to own that job.
Large office (50+ people): You might need a commercial bean-to-cup or a plumbed-in machine that can handle the volume. At this scale, it's worth talking to a supplier about what's right for your setup. Volume, water supply, power, and drainage all matter.
Where to put it
Somewhere accessible, near a power supply and a water source. Near the kitchen is the obvious choice, but not in a spot where a queue blocks the fridge or the sink. If your office is large, consider two smaller stations rather than one central one.
Think about noise too - a grinder running next to someone's desk isn't ideal. A breakout area or kitchen is better for everyone.
The coffee
This is where most offices go wrong. They buy the cheapest supermarket coffee available and wonder why nobody uses the fancy machine they just bought.
You don't need anything exotic. A good, consistent blend that works well as black coffee and with milk is what you're after. Our Milan and Continental Blend are both popular with offices - they're smooth, reliable, and nobody complains about them (which in an office, counts as a rave review).
For filter machines, our pre-ground coffee or filter sachets keep things simple. For bean-to-cup machines, buy whole bean and let the machine do the grinding.
Don't forget the extras
A coffee station needs more than a machine and some beans:
- Milk - fresh is better than UHT if you can manage it. Keep a small fridge nearby or designate someone to do a daily milk run. Stock a plant milk alternative too.
- Tea - not everyone drinks coffee. A kettle and a decent selection of teas keeps everyone happy.
- Mugs - real ones, if you can. Better for the environment, better experience, and people look after the station more when they feel ownership of their mug.
- Sugar, sweetener, stirrers - keep them stocked and tidy.
- A bin - sounds obvious, but a missing bin means mess everywhere.
- Cleaning supplies - a cloth, some machine cleaner, and a clear sign that says "please wipe down after use." Hope for the best.
Keeping it running
The biggest challenge with office coffee isn't setup - it's maintenance. Machines get neglected, supplies run out, the milk goes off, and suddenly everyone's back on instant.
Assign responsibility. Ideally one person (or a rota) who checks supplies weekly, runs the cleaning cycle, and orders more coffee when stock is low. We can set you up with a regular delivery schedule so you don't have to think about it - tell us your rough usage and we'll make sure you never run out.
The cost
A decent bean-to-cup machine costs £300–£1,500 depending on quality and features. Coffee works out at roughly 15–25p per cup when you buy good beans in bulk. Compare that to what your team spends in the coffee shop next door - and the time they spend queueing - and it pays for itself quickly.
Want to set up a proper coffee station for your office? Give David a call. He'll talk you through what makes sense for your team size and budget, and we'll get you up and running with the right equipment and coffee. No nonsense.