Most people are scared of black coffee because they think it’s (absolutely) bitter. Most people first tried coffee in its instant form. Therefore most people associate sugar and creamer as essential ingredients for a proper cup of coffee. Sugar, aside from the cons of consuming too much, I can understand. Creamers, and I’m talking about non-dairy creamers here, I just cannot.
Let me explain this new series. If you haven’t noticed yet, although this blog is coffee themed, not a whole lot of its content is actually about coffee. I’m looking to change that but I also have this actual job that I have to consider (take note; ‘consider’ not ‘prioritize’). For the meantime, and I’m taking a page out of that actual job in doing so, I’ll be publishing these newsletter types of articles every week. These will round up coffee news from anywhere in the internet, with me writing a short summary. Of course the links to the actual articles are provided, if you want to read more about it (also, so I won’t get sued).
If you have any news stories that you think are interesting, please feel free to send it to me at firstname.lastname@example.org or tell me about it on the comments section below. Local news about coffee is absolutely welcome! Continue reading “Kapihan”
Coffee breaks are an actual thing. In offices here in the Philippines, there are usually two 15-minute coffee breaks every day and these are actually discussed by HR. Of course almost everyone doesn’t really use these breaks to get coffee but that may be the company’s fault. Yes, if you want to gauge how invested your company is to your career, you should base it on the coffee available for your consumption.
There won’t ever be a “Coffee Expense” line in any financial statement Continue reading “Want better office productivity? Get an espresso machine.”