As far as coffee goes at JEL, it's in a sad state. A dirty Gevalia auto-drip and a big can of "100% Colombia Supremo" pre-ground. But I can't blame the lab, it's just part of being in South Florida. If only there were a Volta around here. The first step in coffee improvement was to bring in the 30 oz., Bodum Bistro pour-over, and a refurb Baratza Maestro grinder, and a Bodum Mini-Ibis kettle. What a great combination! So far at the lab, we have enjoyed fresh-roasted coffee from all over Latin America, most recently an El Salvador and a couple of Hondurans.
So far, the initiative seems to be working, with many co-workers appreciating the coffee-brewing intern (really!). Unfortunately, most of the staff does not seem to be afternoon coffee drinkers, but I am working to change that. JEL may soon have a Coffee Snobs cold brewing tower.
I promise, pictures of the JEL coffee lab and Ugly Mug will be showing up at some point, weather permitting.