>Its my coffee, I don't want anyone else drinking my coffee.
If we're concerned with the environmental impact of K-Cups this isn't really a solution. You need something that scales for the communal group instead of just individual consumption. If you're just talking about coffee for yourself you could just as easily recommend everyone brings their own beans and keep and aeropress at work. Or just make pourover for themselves by keeping some kalitas in the kitchen.
> If we're concerned with the environmental impact of K-Cups this isn't really a solution.
I'm simply talking about the convenience factor, personally.
> If you're just talking about coffee for yourself you could just as easily recommend everyone brings their own beans and keep and aeropress at work. Or just make pourover for themselves by keeping some kalitas in the kitchen.
Those options are no where nearly as convenient as K-Cups, or Cold brew. People use K-Cups because of the convenience factor.
When I pour my cold brew, I don't need to do anything at all. No cleanup (not even throwing away anything). Its purely pouring out of a 64oz Mason Jar, which I clean once a week at home (and put more coffee in).
K-Cups are almost as convenient. But in comparison to the Mason-Jar method, you have to wait for the filter (K-Cups pour relatively slowly), you have to wait for the water to return to a ideal temperature (I don't like my coffee to burn me. I prefer to gulp the cold brew ASAP). In any case, K-Cups are very convenient, just not QUITE as convenient as cold brew. There's usually a line in the Keurig machine too at my office, since its a popular device.
Once we're talking about Aeropresses, now you have a cleanup stage. Which means you're touching the icky sponge in the office kitchen. You've also got to measure the proper amount of coffee. That's a LOT of work if you only plan to drink 6oz to 12oz of coffee.
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The hack works because:
1. Making 1750 mL of coffee at a time is convenient. Bigger batches means less work in the aggregate.
2. The recipe itself is incredibly easy. Less than 5-minutes prep time on Saturday (120g of Coffee + 1750 mL of Water), less than 10-minutes waiting for the filter. And I can do other things while waiting for the filter to go through, its mostly a passive process.
3. 32oz or 64oz mason jars are surprisingly space-efficient uses of the office fridge. You don't really use much space when you do this.
Based on the discussion, it sounds like there may be ways to optimize the filteration process that I wasn't aware of. I'll play around with the recipe as I go along, but its relatively little work for a whole lot of coffee.
If we're concerned with the environmental impact of K-Cups this isn't really a solution. You need something that scales for the communal group instead of just individual consumption. If you're just talking about coffee for yourself you could just as easily recommend everyone brings their own beans and keep and aeropress at work. Or just make pourover for themselves by keeping some kalitas in the kitchen.