Although never actually on the lab bench,  coffee makers have had a prominent place in every laboratory I have worked in. It is because of my laboratory coffee experiences that I am able to drink coffee at any temperature and at any time of the day. The credit for my preference for really strong coffee (with cream, I confess)  goes to two Russian labmates who insisted on making the coffee every morning and went through two bags of beans a week (we had a very wide awake lab).

In all the labs, keeping track of whose turn it was to buy the coffee supplies was just as important as keeping track of whose turn it was to defrost the freezers. I am sorry to say we never thought of a log book because that might have saved me some frantic early morning trips to the store.

Does your lab have coffee rules or traditions? I’d love to hear what they are.

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Kelly Grooms

Scientific Communications Specialist at Promega Corporation

Kelly earned her B.S. in Genetics from Iowa State University in Ames, IA. Prior to coming to Promega, she worked for biotech companies in San Diego and Madison. Kelly lives just outside Madison with her husband, son and daughter. Kelly collects hobbies including jewelry artistry, reading, writing and knitting. A black belt, she enjoys practicing karate with her daughter as well as hiking, biking and camping.

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