Office coffee, Perth
Office coffee people actually walk toward.
You already bought the machine. What goes through it decides whether the kitchen is where your team ends up talking to each other, or somewhere people fill a cup and leave. We supply the coffee that makes it the first one.
Takes about a minute, no phone call, and you get the numbers on screen.
What the machine is actually for
It is the only meeting room nobody has to book.
You end up at the machine at the same time as someone from another team and something gets sorted that would otherwise have been three emails and a meeting invite. Somebody mentions the thing that turns into the fix. A new starter finally meets the person they have only ever seen on a call. Nobody scheduled any of it and nobody wrote an agenda.
When the coffee is bad, that room quietly empties. People take the cup back to their desk, or they walk out of the building for a proper one and come back 20 minutes later, and the collisions stop happening. That is the actual cost, and it never appears on an invoice.
You already paid for the machine
It is sitting there depreciating whether anyone walks to it or not. If what goes through it is not worth crossing the room for, you are carrying the asset and getting none of the return on it.
It is the cheapest thing in the room to fix
Against a fit out, a floor of desks or a team offsite, the beans are a rounding error. It is one of the few line items where spending slightly more is obviously, immediately noticeable to everyone who works there.
People notice, and they say so
Not in a survey. In the fact that they stop bringing a cup in from somewhere else, and in the fact that nobody complains about the coffee any more, which is the only review a workplace machine ever gets.
Free, about a minute
How much do you actually need?
Nearly everyone guesses this and nearly everyone gets it wrong, usually by ordering too little and running dry on a Thursday. Move the two sliders and you have the answer. A kilo is about 140 coffees, which is our own number, not an industry average.
Based on a 5 day week and about 140 coffees to the kilo. Bigger machines and bigger cups shift it, so treat this as the starting point we work from.
That is the volume. For what it costs, text us on 0434 765 286 or leave your details below and one of us comes back the same day with a price for a setup your size.
Send us your details- Work it outThe sliders above. 1 minute, nothing asked for.
- Free kilo at your officeAbout a week's worth for most offices, dropped in by us. No charge, and no call chasing you after.
- Standing order startsIf the team liked it. Move it, pause it or stop it any week after that.
Showrooms and waiting rooms
Your customer is about to spend a lot of money.
They are sitting in your showroom waiting on a handover, or in reception waiting on a service, or across a desk about to sign for something that will take them years to pay off. The coffee you hand them is one of the last things they physically touch before they decide what they think of you.
It is a small detail on a very big purchase, which is precisely why it lands. A good cup says the people here care about the parts nobody made them care about. A bitter one out of a machine nobody has cleaned says something too, and they will not tell you which.
It is the cheapest signal you can send
Against the cost of the fit out, the signage and the stock on your floor, the beans do not register. Very little else on the premises changes someone's impression of you for that money.
Your people are handing it over
So we show them how to make it properly, which matters more in a showroom than an office. A salesperson who can make a good coffee has 90 seconds of goodwill they did not have before.
Fitting out a new space, or fixing one that is not working?
Book 15 minutesWhat you get
Set it up once. Forget it.
Coffee is meant to be the easy part of running a workplace, and mostly it stops being easy because somebody has to remember something. So we take the remembering off you.
A standing order
Tell us what you go through and it turns up. Nobody notices the tin is empty on a Monday, nobody raises a purchase order to fix it, and nobody has to be the person who chases it.
One invoice, one supplier code
Coffee, drinking chocolate, chai and loose leaf tea on a single account. Your accounts team codes one supplier instead of five, which is usually the bit that makes finance stop arguing.
Dropped in by us
Not a courier and not a pallet on the loading dock. One of us brings it in, which is how we notice the machine needs a clean or the grind has wandered before anybody has to ring about it.
We show your team how to use it
The most common reason a machine gathers dust is that nobody was ever shown properly. We come out and walk whoever uses it through getting a decent cup out. It takes about 20 minutes.
Change it any week
Busy month, quiet month, new floor, half the team on leave over January. Move it up, move it down or pause it. No contract, no fee and no awkward conversation about it.
The cafes' coffee, not a catering blend
The same three blends, roasted the same week, on the same Probat. The quality control on your office coffee is a hundred venues who would ring us immediately if it slipped.
When we got our first delivery we were all thrilled with the taste.
Not sure what your headcount actually needs? That takes a minute to work out.
Work it outWhere we stop
No lease. No lock-in.
Almost everyone in office coffee is really a machine company. The beans are the thing they bundle so the lease looks better, which is why so much workplace coffee is quietly awful. We came at it from the other end. We roast, and we are not going to pretend to be something we are not.
Straight answers
What we can prove today.
We would rather put three plain facts in front of you than a wall of five star quotes you have no way of checking.
Want to taste it before anyone commits to anything? Say so and we will drop a kilo in, about a week's worth for most offices, no charge and no call to follow.
Before you ask
What workplaces always ask.
Use the calculator above and we will email you a single page built for exactly that. What your headcount goes through, what it costs a week, what is included and who we are, written so you can forward it without rewriting it first. No logo wall, no case studies, and nothing in it that makes you look like you have been sold to.
A kilo makes about 140 coffees. So 20 people having 2 a day works out around 1.5kg a week. The calculator above does it for your headcount, and when we talk we will adjust it for your machine and your cup size rather than guess.
No. Order what your team gets through and we will build the drop around that. Smaller offices usually go fortnightly instead of weekly so the coffee stays fresh on the bench. Tell us your headcount and we will sort something that fits.
Yes. We will tell you honestly what suits the space and the headcount, and we can supply it, with no lease. If it ever needs a technician, we organise that too. Where we are genuinely useful is when you already have a machine and you are not happy with what is going through it.
No, and it is the most common reason a machine ends up as an expensive ornament. We come out and show whoever uses it how to get a decent cup. It takes about 20 minutes and it is the difference between a machine people walk to and one they walk past.
Drinking chocolate, chai and loose leaf tea, all on the same account and the same invoice. The chocolate is made by a mate of ours and it is the best we have found. The chai we make ourselves.
Perth metro, on a day that suits you. We roast in Port Kennedy. Further out than that we send it with Australia Post and it still arrives close to the roast date.
No. No contract, no minimum term, no exit fee. Change it, pause it over Christmas or stop it altogether whenever you like. If the coffee is good you will stay, and if it is not then a contract was never going to fix that.
Get an answer without a meeting.
Most people sorting out office coffee are doing it between four other jobs, so take the quickest door and leave it there. Text us and it stays a text conversation. If you need something to forward to whoever signs it off, say so and we will write it for that.
Jos
DanYou get one of us. Coffee tasting off, grind drifted, order needs changing: a real person picks up, not a ticket system.
Text
0434 765 286
wholesale@brotherofmine.com.au
Call
0434 765 286
If you charge for the cup, you want the wholesale page instead. That is where the margin tools live. Selling bags off a shelf is a different thing again: stock our coffee.