Which coffee should the company choose? A guide by machine and taste

The best coffee for a company is not necessarily the most expensive, darkest, or most exclusive coffee.

First and foremost, it must suit:

• the coffee machine
• the employees' tastes
• the coffee drinks being prepared
• how many different people will be drinking it
• the desired coffee experience in the workplace.

A small business with a traditional filter coffee machine may therefore have completely different needs than an office with a fully automatic coffee machine that makes espresso, americano, cappuccino, and caffe latte all day long.

In this guide, we will help you choose based on machine and taste.

If you want to go straight to the coffee, you can see our corporate coffee for businesses.

Quick choice – which coffee suits your company?

This is only a starting point.

The most important rule is:

Choose based on your coffee machine and the taste the employees actually prefer.

Start with the coffee machine

Before you discuss the country of origin, tasting notes, and roast levels, you should first look at the machine the coffee will be used in.

This is often the fastest way to narrow down your choice.

The most common solutions in workplaces are:

• fully automatic coffee machine
• traditional espresso machine
• filter coffee machine
• coffee machine with grinder
• French press or manual brewing in smaller workplaces.

The same coffee can certainly be used with multiple brewing methods, but that does not necessarily mean it is the best choice for all of them.

Coffee for a fully automatic coffee machine

Many workplaces have a fully automatic coffee machine.

The machine grinds whole coffee beans and makes the coffee automatically.

Depending on the model, employees may be able to choose between:

• black coffee
• espresso
• americano
• cappuccino
• caffe latte
• other milk-based drinks.

This places a special requirement on the coffee beans:

The same coffee must often work for many different drinks.

Therefore, a balanced medium-roasted or relatively full-bodied espresso-oriented coffee is often a good place to start.

What should coffee for a fully automatic machine be capable of?

If the machine is used for both black coffee and milk drinks, the coffee should ideally have enough character to still be tasted through the milk.

At the same time, it should ideally be approachable enough that many different employees like it as black coffee.

This is one of the reasons why medium-roasted coffee often works well in the workplace.

It can provide a balance between:

• sweetness
• body
• acidity
• roasting character.

If the company primarily makes cappuccino and caffe latte, a stronger coffee may be relevant.

Primo Espressoblend for fully automatic machine

Our Primo Espressoblend corporate coffee is developed as a full-bodied and creamy coffee for, among other things, fully automatic coffee machines and espresso.

It works both as black coffee and in milk drinks.

This makes it particularly relevant in a workplace where one coffee bean must be used for several different drinks.

Primo is therefore a good place to start if the company:

• has a fully automatic coffee machine
• makes a lot of cappuccino or caffe latte
• wants relatively strong coffee
• wants one versatile espresso-oriented blend.

Can all coffee beans be used in a fully automatic machine?

Always follow the manufacturer's instructions for the specific coffee machine.

Fully automatic machines have a built-in grinder, and different manufacturers may have specific requirements or recommendations for coffee beans.

Avoid, in particular, assuming that everything called coffee can automatically be poured into the bean hopper.

Caramelized or sugar-coated coffee beans, for example, can be unsuitable for certain fully automatic machines.

If in doubt, check the machine's manual or ask the manufacturer.

Regular freshly roasted coffee beans without added sugar or flavorings are the normal starting point.

Should you choose dark-roasted coffee for a fully automatic machine?

Not necessarily.

It depends on the taste.

Dark-roasted coffee can provide:

• a more distinct roasting character
• a stronger perceived taste
• lower perceived acidity
• notes in the direction of dark chocolate, cocoa, and toasted tones.

Medium-roasted coffee can provide:

• better balance between green coffee and roasting
• more sweetness
• greater variety in the flavor profile
• a bit more freshness.

Both can work very well.

Therefore, do not choose dark-roasted just because the machine is fully automatic.

Coffee for a traditional espresso machine

A traditional espresso machine provides greater control over the brewing process.

Here you can work with:

• coffee dosage
• grind size
• brew time
• espresso yield
• temperature.

This makes it possible to get more out of different coffee beans, but also places higher demands on the settings and the grinder.

For a workplace, a stable and approachable espresso will often be more practical than a very demanding coffee that needs to be adjusted constantly.

An espresso blend can therefore be a good choice.

What is an espresso blend?

A blend consists of several different coffee components combined to create a specific profile.

The purpose can be, among other things:

• more body
• a specific sweetness
• stable espresso
• good crema
• balance between different flavor characteristics.

A blend is not automatically worse or better than a single origin.

These are two different approaches.

For a workplace, a well-balanced blend can be practical because it is developed to perform broadly.

Espresso for cappuccino and caffe latte in the workplace

If many employees choose milk drinks, you should take into account that the milk dampens the intensity of the espresso.

A very delicate espresso can almost disappear in a large caffe latte.

A coffee with more body can therefore be practical.

Look for a profile with, for example:

• chocolate
• caramel
• nuts
• full-bodied mouthfeel.

This does not mean that fruity coffees cannot be used with milk.

They can provide exciting results.

But if the goal is a coffee that many employees can quickly recognize and like, a classic full-bodied profile is often a simple starting point.

Coffee for filter coffee machine in the office

Filter coffee is still a very simple and effective solution for workplaces.

Here, several cups are brewed at once.

For a filter machine, medium-roasted coffee is often a good place to start because it can provide a broad and balanced flavor profile.

A good corporate coffee for filter should not be chosen based on dark roasting alone.

Also look at:

• the coffee's tasting notes
• the employees' preferences
• grind size
• dosage
• water.

A good coffee can taste bad if too little coffee or the wrong grind size is used.

How much coffee for the filter machine?

A good starting point is:

60 grams of coffee per liter of water.

This means, for example:

If the company's coffee is consistently perceived as thin, you should check the dosage before concluding that you need to buy a darker coffee.

Read our guide to filter coffee for the entire brewing process.

Medium-roasted or dark-roasted corporate coffee?

This is one of the most important choices.

There is no single roast level that all workplaces should choose.

Medium-roasted coffee

A good starting point if you want:

• balance
• sweetness
• body
• some of the coffee's origin character
• coffee for many different preferences.

Dark-roasted coffee

A good choice if you want:

• stronger roasting character
• more intense coffee experience
• less prominent acidity
• classic darker flavor directions.

If the company is very divided, a medium roast can be the safest place to start.

After that, you can compare with a darker coffee.

Is medium-roasted coffee the safest choice for many employees?

Often it is a good starting point.

Not because medium-roasted coffee is objectively best, but because it is located between the clear extremes.

A very light coffee can have:

• higher perceived acidity
• more fruitiness
• a profile that may be unfamiliar to some coffee drinkers.

A very dark coffee can have:

• strong roasting character
• more bitterness
• less focus on the original character of the green coffee.

A medium roast can therefore provide a balance that many people can agree on.

But the only way to know for sure is to taste.

Colombia Supremo medium-roasted – the broad choice

If the company wants a coffee that should work for many different people, our medium-roasted Colombia Supremo is an obvious place to start.

It sits as a balanced corporate coffee in our range and is less dominated by dark roasting character than the dark-roasted version.

It can therefore be interesting for companies where:

• many different employees drink the same coffee
• black coffee is important
• the coffee must be approachable and versatile
• they do not want a very dark profile.

It is found among our corporate coffees.

Colombia Supremo dark-roasted – for a stronger profile

If employees say:

“We would like the coffee to be a little stronger.”

the dark-roasted Colombia Supremo may be a better choice.

Here the roasting character occupies more space.

It is particularly relevant for companies where many prefer:

• full-bodied black coffee
• lower perceived acidity
• classic darker coffee profile
• coffee with distinct intensity.

It can also be a good starting point if coffee is often drunk with milk.

Peru HB MCM – when the coffee can be more nuanced

Peru HB MCM is medium-roasted and sits in a more nuanced direction.

It can be interesting in a workplace where employees would like to experience a little more individual coffee character rather than just classic dark corporate coffee.

This does not mean it is only for coffee enthusiasts.

But it is particularly relevant if the company:

• places importance on the coffee experience itself
• primarily drinks the coffee black
• would like to try something other than a traditional dark coffee
• wants to compare different origins and profiles.

It is also found among our current corporate coffees.

Should the company choose single origin or a blend?

Both can work.

Blend

Can be practical if you want:

• a specific, stable flavor profile
• body for espresso
• coffee that works broadly
• one coffee for several types of drinks.

Single origin

Can be interesting if you want:

• distinct origin character
• more variety
• the possibility to switch between different coffee regions
• a more individual coffee experience.

An office does not have to choose a side forever.

You can easily start with a blend and later try a single origin.

Should the company choose Arabica or Robusta?

Arabica and Robusta are different coffee species.

They have different characteristics and are used in different ways.

Arabica is often associated with a wide spectrum of aromatic and sensory characteristics.

Robusta can, among other things, contribute:

• more body
• strength
• crema
• higher caffeine content.

A blend with both Arabica and Robusta can therefore be very suitable for espresso and milk-based drinks.

It is not the case that 100% Arabica is automatically better for all purposes.

It depends on the flavor profile you want.

Primo Espressoblend combines different coffee components precisely to create a full-bodied, espresso-oriented profile.

Should coffee at the office be “strong”?

We often hear that question.

But “strong coffee” can mean different things.

Some mean:

• dark roast
• bitter
• concentrated
• a lot of coffee per water
• high caffeine
• intense aroma.

These things are not the same.

If employees say the coffee is too weak, you should therefore find out what they mean.

If the coffee is thin

Check the dosage.

If it lacks roasting character

Try a darker coffee.

If it disappears in milk

Try a fuller-bodied espresso.

If it lacks caffeine

It is not just about the roast level.

Coffee type, dose, and serving size also play a role.

Should one choose coffee based on country of origin?

Origin is interesting, but it should rarely be the first criterion in a workplace.

“Colombia,” “Peru,” or “Ethiopia” does not alone tell you how the coffee tastes.

The result is also influenced by:

• region
• coffee variety
• processing
• roast level
• brewing.

In a corporate setting, it is therefore better to start with:

How would we like the coffee to taste?

and only then look at the origin.

Look at the tasting notes

Tasting notes are a better aid than many believe.

If employees prefer classic coffee, you can look for descriptions like:

• chocolate
• caramel
• nuts
• cocoa.

If they would like more freshness, you can look for:

• citrus
• berries
• stone fruit
• floral notes.

Tasting notes are not added ingredients.

They describe the associations that the coffee’s natural aroma and taste can evoke.

What if the employees disagree?

That is very common.

In a workplace, one coffee often has to satisfy people with very different preferences.

One employee wants the coffee dark and strong.

Another prefers a lighter and fruitier coffee.

A third only drinks cappuccino.

Instead of trying to find a coffee that everyone rates as their personal favorite, you can find the coffee that works best overall.

Here, a tasting session is often the best solution.

How to conduct a simple coffee tasting at work

You don't need to perform professional cupping.

Simply brew two or three coffees under as similar conditions as possible.

1. Choose different profiles

For example:

• medium-roast Colombia
• dark-roast Colombia
• Primo Espressoblend.

2. Use the same machine

That way you compare the coffee and not the brewing method.

3. Do not tell the employees the price first

Let them taste the coffee without too many expectations.

4. Ask simple questions

For example:

Which one would you prefer to drink every day?

Which works best black?

Which works best with milk?

5. Choose based on the overall result

It is more useful than choosing based on one person's preference.

At Brændeholm Risteri, you can contact us about the possibility of a tasting session.

Should one have more than one coffee at the workplace?

Not necessarily.

One good all-round coffee makes inventory and reordering easier.

However, multiple coffees can make sense if the workplace has different machines or very different needs.

Example:

Fully automatic machine: Primo Espressoblend

Filter machine: medium-roast Colombia

It can also make sense to have decaffeinated coffee alongside the regular coffee.

Should the workplace have decaffeinated coffee?

It can be a very good service.

Some employees want coffee:

• late in the day
• without much caffeine
• for personal reasons.

A decaffeinated option means they can still have the coffee experience itself.

See our decaffeinated coffee if you want to supplement the regular office coffee.

Whole beans or ground coffee?

It depends on the equipment.

Fully automatic machine

Usually, use whole coffee beans.

The machine grinds them itself.

Espresso machine with separate grinder

Whole coffee beans are also the natural choice.

Filter machine without grinder

Here, ground coffee can be practical.

If you have a good coffee grinder at work, whole beans provide the opportunity to grind the coffee closer to the brewing time.

But the most advanced solution is not always the best workplace solution.

If no one wants to adjust the grinder, correctly ground coffee is often better than an expensive grinder that is used incorrectly.

How finely should office coffee be ground?

The grind size depends on the brewing method.

As a general starting point:

If the company buys ground coffee from us, the grind should be chosen according to the brewing method you use.

If you want to understand the differences in more detail, you can read our guide to grind size.

Coffee for customer meetings and guests

Coffee at the workplace is not just an employee perk.

For companies with customer visits, it can also be part of the first impression.

Here it can be an advantage to choose a coffee that:

• is easy to drink
• works without milk
• also works with milk
• can be served consistently from time to time.

You don't need to choose the most exotic coffee.

A balanced coffee that is brewed correctly often makes a better impression than a very specific coffee that half the guests don't like.

Freshly roasted coffee does not mean coffee roasted yesterday

Freshness is important, but freshly roasted coffee does not need to be brewed immediately after roasting.

Coffee degasses after roasting and develops over time.

The most important thing in a workplace is therefore a reasonable delivery rhythm where you do not build up an unnecessarily large inventory.

Order based on your actual consumption.

If you don't know the consumption yet, you can use our guide to coffee consumption at the office.

How large an inventory should the company have?

Avoid two extremes:

Too little coffee, so you constantly run out.

and

several months of coffee, which just sits in storage.

If the company, for example, uses 10 kg per month, there is rarely any advantage to having very large amounts lying around without reason.

Find your normal consumption first.

Add a suitable buffer.

Then order again when the inventory approaches that level.

At Brændeholm Risteri, there is no requirement that the company must receive exactly the same amount every month.

Should price determine the choice?

Price obviously matters, especially with larger consumption.

But the comparison should be made in the right way.

Don't just look at:

price per bag.

Also look at:

• bag size
• price per kg
• grams of coffee per cup
• potential coffee waste
• whether the employees actually like the coffee.

A cheap coffee that is often poured out is not necessarily the cheapest solution.

How to choose step by step

If you want to make the decision simple, you can use this sequence.

Step 1: Find the coffee machine

Is it:

• fully automatic
• espresso
• filter
• other?

Step 2: Find the most important drink

Do the employees primarily drink:

• black coffee
• espresso
• cappuccino
• caffe latte
• a bit of everything?

Step 3: Choose desired flavor direction

Balanced: medium-roast.

Stronger: darker roast.

Full-bodied espresso and milk drinks: espresso-oriented blend.

More nuanced: medium-roast single origin.

Step 4: Taste two or three options

Avoid discussing coffee for weeks based on product descriptions.

Taste it.

Step 5: Start with a realistic amount

Use your expected coffee consumption.

Step 6: Adjust after a month

When you have actual experiences with:

• the taste
• the consumption
• the machine
• employee feedback,

you can change the coffee or the amount.

Our simple starting point

If you ask us:

“We know nothing about coffee. What should we start with?”

we will first ask:

Which coffee machine do you have?

Then:

How would you like the coffee to taste?

As a general direction:

Fully automatic machine with many milk drinks

Try Primo Espressoblend.

Fully automatic machine with mostly black coffee

Try a balanced medium roast.

Filter coffee machine

Start with Colombia Supremo medium roast.

Employees want strong coffee

Try Colombia Supremo dark roast.

You want a bit more nuance in the black coffee

Try Peru HB MCM medium roast.

It is not a final answer.

It is a place to begin.

Get help choosing office coffee

You don't need to know the difference between coffee varieties, roast profiles, and extraction to order coffee for your company.

Tell us:

• what machine you have
• how many employees you are
• which drinks the employees make
• whether you prefer mild, balanced, or strong coffee
• approximately how much coffee you use.

Then we will help narrow down the choice.

See our selection of office coffee, or contact Brændeholm Risteri if you would like help or to hear about tasting.

Frequently asked questions about choosing coffee for the company

Which coffee is best for a workplace?

There is no single coffee that is best for every workplace. The choice depends especially on the coffee machine and the employees' taste. A balanced medium roast is often a good place to start.

Which coffee is best for a fully automatic coffee machine?

A medium-roasted or espresso-oriented coffee is often a practical starting point. If the machine makes many cappuccinos and lattes, a fuller-bodied coffee can be an advantage.

Which coffee is best for a filter coffee machine?

A balanced medium-roasted coffee often works well for filter coffee in the workplace. At the same time, use the correct dosage and grind size.

Should office coffee be dark-roasted?

No. Both medium and dark-roasted coffee can work. Choose a darker roast if the employees prefer a more distinct roasted character and a stronger taste experience.

What is a good coffee for many different employees?

A balanced medium roast is often a good starting point because it lies between very light and very dark coffee. Feel free to taste several options before you choose.

Which coffee works best for cappuccino and caffe latte?

A full-bodied, espresso-oriented medium or dark-roasted coffee can stand out clearly through the milk. Primo Espressoblend is an example from our office coffee range.

Should the company choose whole coffee beans or ground coffee?

Fully automatic machines and espresso machines with grinders usually use whole coffee beans. For filter machines without a grinder, ground coffee can be the most practical solution.

Should the company choose a blend or single origin?

Both can work. A blend can be practical for a stable and broad espresso experience, while single origin can be interesting if you want more individual origin character.

Is 100% Arabica always best?

No. The choice depends on the taste and the application. Robusta can, among other things, contribute body and crema to an espresso blend.

Can we get help choosing coffee?

Yes. Tell us which coffee machine you have, which drinks you make, and which flavor profile you prefer. Then we will help you with a good starting point.

Can we taste the coffee before we choose?

Contact us about the possibility of tasting if you would like to compare several coffees before making a decision.

Can we change coffee later?

Yes. You don't have to be bound to the same coffee if the employees' preferences or the company's needs change.