When the Office Coffee Seems Too Convenient to Be Good, It Probably Is

Mark Rutledge recalls his early days at the Jiffy Market in Johnson City, Tennessee, where he brewed coffee and hotdogs for police officers. The store’s coffee was made using a traditional Bunn commercial brewing machine, which was not ideal for the workplace. Rutledge later worked at a hospital cafeteria and began drinking workplace coffee. A year before graduating college, he worked as a reporter at the Johnson City Press, where newsroom coffee was brewed in a stainless-steel commercial percolator. Mark recalls a features editor maintaining the percolator, carrying it across the newsroom with a long ash threatening to fall from the cigarette between his lips. The mix of smoke and coffee kept the author out of the coffee pool.

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