Planning Coffee Stock for Your Office
Headcount alone can overstate office coffee demand: not everyone attends daily or drinks coffee. For a week, record the number of coffee drinkers present, the preparations made and dry coffee used. Track meeting guests separately to distinguish routine consumption from occasional increases.
An initial estimate is coffee drinkers × preparations per person per day × grams per preparation × working days. Ten people each using 15 grams once per working day gives 10 × 1 × 15 × 22 = 3300 grams. The dose is an example; use your machine settings and team habits.
For batch filter coffee, record the whole batch dose rather than multiplying cups again. One batch using 60 grams consumes as much stock as four separate 15-gram brews. Record discarded coffee, grinder adjustments and guest demand separately without counting the same beans twice.
Set a reorder point using average daily consumption and the confirmed supply lead time. At 150 grams per day and a hypothetical four-working-day lead time, the base requirement is 600 grams. Choose any extra allowance from observed variation. This example is not a Kimor delivery commitment.
At month end, opening stock plus deliveries minus closing stock gives total use. Compare it with working days and update when attendance changes. When discussing office coffee, share your equipment, coffee-drinking headcount and measured monthly quantity so the requirement is clear.