Coffee at home vs at the office: two worlds in one cup
By: Ali Mokarram
Coffee is everywhere. Especially at the office. But for those who, like me, take coffee a bit more seriously at home, the differences quickly become clear and not just the taste.
At the office, you’ll typically find one of those modern fully automatic machines. You know the drill:
You walk up to the machine and search every cupboard for a clean mug.
You press a button (“Espresso” or “Lungo”, depending on how brave you’re feeling).
The internal motor starts grinding—briefly, but loudly.
Within half a minute, a dark, bitter stream flows into your cup.
Additions like milk and sugar (or sweeteners) come in handy.
The steps above might sound judgmental, but they’re really not. In fact, I’m glad we see these machines more and more. Why? Because they use fresh beans. That’s a solid improvement. However, those beans are usually the kind that arrive in bulk: dark-roasted, bitter, and often of the robusta variety. These beans are high in caffeine, low in nuance. That makes sense. Robusta is cheaper, produces more crema, and has that “strong” flavor many people are used to. But that strength often comes at the expense of subtlety. What you get is a powerful cup designed to keep you awake, not one to savor. In other words, perfect for an office environment.
At home, things work differently. I take my time. My beans are always arabica. Milder in flavor, lower in caffeine, and much more varied. Fruity, floral, nutty depending on the origin and the roast. I grind them by hand, just before brewing. It’s not automatic; it’s mindful. A ritual, in fact. One that takes about 20 minutes. And that’s on top of the time I spent roasting my own beans about a week earlier.
At home, I usually make filter coffee. Why filter? Because it gives me the most control over the final result. Here's what my home process looks like:
Weighing the beans – usually 8 grams per 125 grams of water, though I sometimes tweak that.
Grinding by hand – using a small manual grinder, calmly turning. I adjust the grind size based on the bean and the brew method.
Boiling the water – and letting it cool to around 95°C.
Preparing the filter – typically a V60, with a paper filter that I rinse with hot water.
Pouring in stages – starting with a bloom (a small amount of water to release the gases), then slowly pouring in circles.
The whole process might take 20 minutes, but that’s what makes it satisfying. Because I control every step, I can play with the variables: grind a little coarser, lower the water temperature, adjust the ratio and immediately taste the effect. Sometimes something new emerges: a hint of citrus, a touch of chocolate, or even a surprisingly floral finish. That experimenting might be just as fun as the coffee itself. No cup is ever the same and that’s exactly the point.
Coffee at the office is there to keep you going. Coffee at home is a moment for myself. It’s not about speed, it’s about attention. And once you experience how much impact your actions have on what ends up in your cup, brewing coffee becomes a kind of mini science. Or a form of meditation, depending on how awake you already are.
