<p>Three quick and easy hacks you can do without throwing capitol at the issue:</p>

<ol>
<li>Shoot a dud pot first thing in the morning.  By brewing a coffeeless pot and throwing away the water, you will empty the the Bunn's hot bladder.  Think of it as a morning tinkle for the CWTF15-APS to git rid of the rank overnight water fouling your morning joe. </li>
<li>Use an extra filter. Substandard inputs are signiflatulanceficantly improved by an additional filter.</li>
<li>Scrape the the cheeto and donut leavin's off of the lip of your coffee cup once in a while.  The "seasoned" coffee cup is a myth as proven in a blind taste test where we forced coworkers to drink coffee from a randomly selected sampling of well seasoned and clean coffee mugs.  There was a little bit of a flatulence effect with seasoned mugs in that a subset of coworkers "liked their own brand" in testing, but the overwhelming data suggest that dirty mugs are just gross. </li>
</ol>

CC BY-SA 3.0
2015-06-04T12:59:06.590Z
OK, I followed your advice, it's the middle pot by the data center. Not too bad.  I even went one step further and let the coffee bloom.  Didn't wash the cruft off my cup, at least not with soap.  I'm a member of the subset I think.
Peter Turner
CC BY-SA 3.0
2015-06-03T15:01:28.897Z
2015-06-03T15:01:28.897Z
Raymond Ferguson
<p>I usually get to work about an hour before most of the other people in the office do and I've got the 2-3 carafe's all to myself. </p>

<p>We're brewing a 1.9 liter pot each time, so I'm not sure how much coffee that is. It's about 8 cups, so about 8-10 TBSP's is right on the money? Still it should cover the bottom of the coffee filter a ways up right?</p>

<p>We've got a bunn <a href="http://www.cw-usa.com/equipment-commercial-airpotsystems-bunn-brewers-cwtf15aps.html">CWTF15-APS</a> coffee maker with an automatic hookup to some not terrible tasting water.  Are there any subtle ways I can alter the situation to make a truly tasty pot of coffee out of pre-packaged ground coffee without spending any money?</p>

CC BY-SA 3.0
2015-06-03T14:25:15.907Z
It all depends on what (or how much) you're willing to change. See also [this other question on improving The Office Coffee](http://coffee.stackexchange.com/q/328/262) for a few ideas. The sky is the limit... both in flavour and in cost. :) Are there certain parameters you're willing to change (e.g., change the coffee? change the amount of coffee? change the coffeemaker? change the water?) Even descaling the machine or cleaning the carafe could make a huge difference. Any/all?
hoc_age
CC BY-SA 3.0
2015-06-03T14:26:24.797Z
As to the first question of quantity: 7g or about 1 rounded Tbsp per cup is "industry standard" for generic coffee. But I think there's more to it; I just peeled off and asked [this question specifically about quantity](http://coffee.stackexchange.com/q/1902/262) -- hope you don't mind.
hoc_age
<flavor><ground-coffee>
Optimizing the office pot
Peter Turner
# Optimizing the office pot

(Asked by: username_0 on 2015-06-02)

I usually get to work about an hour before most of the other people in the office do and I've got the 2-3 carafe's all to myself.

We're brewing a 1.9 liter pot each time, so I'm not sure how much coffee that is. It's about 8 cups, so about 8-10 TBSP's is right on the money? Still it should cover the bottom of the coffee filter a ways up right?

We've got a bunn [CWTF15-APS](http://www.cw-usa.com/equipment-commercial-airpotsystems-bunn-brewers-cwtf15aps.html) coffee maker with an automatic hookup to some not terrible tasting water. Are there any subtle ways I can alter the situation to make a truly tasty pot of coffee out of pre-packaged ground coffee without spending any money?

**Tags:** flavor, ground-coffee

> **Comments:**
> **username_1**: It all depends on what (or how much) you're willing to change. See also [this other question on improving The Office Coffee](http://coffee.stackexchange.com/q/328/262) for a few ideas. The sky is the limit... both in flavour and in cost. :) Are there certain parameters you're willing to change (e.g., change the coffee? change the amount of coffee? change the coffeemaker? change the water?) Even descaling the machine or cleaning the carafe could make a huge difference. Any/all?  
> **username_1**: As to the first question of quantity: 7g or about 1 rounded Tbsp per cup is "industry standard" for generic coffee. But I think there's more to it; I just peeled off and asked [this question specifically about quantity](http://coffee.stackexchange.com/q/1902/262) -- hope you don't mind.  

---

## 1 answers

### Answer by username_2 on 2015-06-03. Score: 8

Three quick and easy hacks you can do without throwing capitol at the issue:

1. Shoot a dud pot first thing in the morning. By brewing a coffeeless pot and throwing away the water, you will empty the the Bunn's hot bladder. Think of it as a morning tinkle for the CWTF15-APS to git rid of the rank overnight water fouling your morning joe.
2. Use an extra filter. Substandard inputs are signiflatulanceficantly improved by an additional filter.
3. Scrape the the cheeto and donut leavin's off of the lip of your coffee cup once in a while. The "seasoned" coffee cup is a myth as proven in a blind taste test where we forced coworkers to drink coffee from a randomly selected sampling of well seasoned and clean coffee mugs. There was a little bit of a flatulence effect with seasoned mugs in that a subset of coworkers "liked their own brand" in testing, but the overwhelming data suggest that dirty mugs are just gross.

> **Comments:**
> **username_0**: OK, I followed your advice, it's the middle pot by the data center. Not too bad.  I even went one step further and let the coffee bloom.  Didn't wash the cruft off my cup, at least not with soap.  I'm a member of the subset I think.  

---

