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How It All Began Part 2

Sitting high on a shelf in my kitchen at home, a lonely and forgotten French Press sat, waiting for its moment in the spotlight. It had only been used once or twice and I had never quite figured it out. But since we had no other real option at the office, I decided to clean it up and bring it in. After all, anything would be better than that nasty cup "The Machine" produced.

Our first few attempts weren't too bad, but we really didn't have a clue how to do it properly. We got some beans at our local Starbucks® and had them ground for a Press, but we had no idea how much coffee to use or how long to brew. Techniques were a mystery, so we turned to the Internet for help. But alas, there was very little info out there at the time. So began the time of Experiments.

We brought in an instant read thermometer to confirm the temperature of our hot water source. And a tablespoon for accurate measurement of coffee grounds. We even measured how much water our pot took. The we started The Log. Each variable was carefully recorded and tweaked as we brewed pot after pot. Slowly, the answers began to form.

Our first few pots were light years better than the swill from The Machine. But they still left much to be desired. We usually erred by letting the coffee brew too long. So along came the precision digital timer. 30 seconds up. 30 seconds less. Seven tablespoons versus eight tablespoons. The experiments went on. Finally we figured it out.

With our newfound knowledge in hand, we ended the time of Experiments and began our coffee journey. Each week brought a new variety or blend with its own unique characteristics. Productivity shot way up in the mornings. Then it dipped in the late morning, but it jumped way up again in the afternoon as we introduced the 3:00 pm pot. All along the way, our knowledge grew and grew. We addressed all of the unique problems of producing excellent coffee in an office environment. Through trial and error, we became Cubicle Coffee Connoisseurs.

We knew we were not alone. Others in our office came forth from their cubicles as the delightful smells of coffee wafted through the halls. We realized that there must be hundreds of other downtrodden cubicle dwellers throughout corporate America and around the world who were suffering from bad coffee, just as we had. So we decided to take our newfound knowledge and techniques and share them with our fellow cubicle community.

Thus Cubicle Coffee was born. Our community began slowly at first, but picked up steam as more and more people joined us on the quest for better office coffee. After many months of procrastination, this website was finally born. And so the journey continues. Grab your cup and fill it to the rim with hot, steaming, delicious productivity. We welcome all to the Cubicle Coffee Community and hope you get as much out of it as we do.

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