STiR coffee and tea magazine

Volume 4, Number 2

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46 STiR tea & coffee industry international / Issue 2, 2015 (April/May) S ingle-serve brewers are the most desired method of coffee preparation in the workplace because workers prefer a large selection of freshly-brewed, great tasting coffee along with the ability to experiment with different types of pre- mium beverages that they can prepare quickly with no mess. In short office workers expect it all — and for free. Employers, in turn, report improved productivity, greater focus, and high morale. "Among full-time employees who are daily coffee drinkers, 35% "strongly" and 33% "somewhat" agree that 'high-quality coffee supplied by employers is an important workplace perk," according to an extensive consumer survey conducted by Experian (June 2011). Packaged Facts, in its Office Coffee Service in the US: Market Trends and Oppor- tunities report found that among coffee drinking workers 83% agree that coffee keeps them productive through the workday and respondents to a December 2014 Harris Poll (89%) said a good cup of coffee makes the workday better. One in five office workers (19%) polled by Harris said their colleagues do their best brainstorming or collaborating around the office coffee machine. Additionally, office workers said they like to visit the office coffee machine to catch up with coworkers (37%); interact with their boss in a more casual way (16%); brainstorm or collaborate with others on a project (13%); or spark their own creativity (9%). The poll of 843 of- fice workers was financed by Keurig Green Mountain. Without their daily cup of coffee, respondents said they can feel a range of negative emotions -- exhausted (36%), irritable (35%), unproductive (30%), disorganized (20%), or forgetful (14%), according to Harris. The Complexity of Office Coffee Keurig Bolt, one of several new brewers designed for office and foodservice use By Dan Bolton

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