The Great Office Coffee Election (Reheat)

Summary

The Sporkful with Dan Pashman
Episode: The Great Office Coffee Election (Reheat)
Release Date: July 10, 2026

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Episode Overview

In this lively and insightful episode, host Dan Pashman chronicles the democratic but drama-laden process of choosing a new office coffee at New York Public Radio (WNYC). What starts as a simple HR initiative to improve the quality of free coffee quickly evolves into a spirited saga involving employee engagement, taste tests, workplace psychology, and the broader significance of small workplace perks. Alongside this main narrative, Dan consults caffeine researchers and behavioral economists to unpack why office coffee matters so much—and whether it actually improves productivity and job satisfaction.

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Key Discussion Points & Insights

1. The Spark: An Email That Changes Everything

• HR's Maisha Gordon sends out an all-staff email announcing a new coffee election, inviting suggestions and promising an office-wide taste test.
  • Notable quote: "I really couldn't sleep last night. I was tossing and turning, anticipating this day. I hope everything turns out all right." – Maisha Gordon on the night before the taste test (04:35)

Timestamps:

• Email read aloud & initial reactions [03:01–04:18]
• Maisha shares her mission to improve the coffee [06:12–06:44]

2. The Process: Democracy With (Lots of) Constraints

• Nearly 100 coffee suggestions flood in. The top eight are considered—but must fit budget and vendor criteria.
• Employees get excited and competitive; some even campaign for favorites.
• Not everyone’s aware (or concerned) about the budgetary or logistical limitations of “free” office perks.
  • Notable quote:
    "We have restrictions. Like, we don't have an unlimited budget that will allow us to please only you. So what we want to do is have something that is beneficial for, you know, most of the people." – Maisha Gordon (10:17)

Timestamps:

• Submission process and constraints [07:25–10:52]

3. Coffee: Workplace Necessity or Psychological Crutch?

• Dan explores the science of caffeine with Dr. Marilyn Cornelis, Northwestern professor and caffeine researcher.
  • Caffeine doesn't create energy, but blocks brain receptors, making you feel less tired and more alert.
  • People naturally self-regulate strong coffee—more caffeine doesn’t always equal more productivity.
  • Caffeine’s social aspect in the workplace is almost as important as its stimulus effect.
  • Quote:
    "It's probably one of the most widely consumed psychostimulants in the world... It increases your alertness, your mood. You feel better. And if you're feeling better, you become more productive." – Marilyn Cornelis (11:16)
• Dan floats a (hypothetical) diabolical plan to super-caffeinate the office—Marilyn warns it's not safe and people's consumption will adjust.

Timestamps:

• Science of caffeine and productivity [11:16–13:51]

4. The Big Day: Taste Test and Social Ritual

• Seven coffee finalists (not eight, due to qualifying restrictions) are brewed in the cafeteria. Each carafe comes with a tasting note.
• The methodology is debated—might flavor descriptions bias votes? Nonetheless, anticipation is high.
• Staffers taste, comment, joke, and vote; different palates, passionate debates!
  • Notable quotes:
    "One is disgusting. I can't believe anybody voted for it." – Maisha Gordon (19:01)
    "If we get an improvement in the office coffee, I think it's going to just, it'll improve my everyday morning and also make me feel like a more hospitable radio host." – Anna (20:21)
• A Freakonomics Radio staffer muses about the cost-benefit of free coffee versus just giving people cash—a theme explored further with a guest economist.

Timestamps:

• Taste test setup and reactions [17:32–21:37]

5. Does Free Coffee Actually Matter? (Behavioral Economics Angle)

• Ian Larkin (UCLA behavioral economist) discusses why perks like free coffee exist.
  • Not likely to increase productivity in already good workers.
  • More about retention, recruitment, and cultivating “a supportive workplace where they feel valued.”
  • As perks become standard, they lose their “wow” value but can still affect decision-making and satiety.
  • Quote:
    "Everybody likes to work in a supportive workplace where they feel valued and I think coffee can help contribute to that." – Ian Larkin (22:36)
  • Most people say they'd prefer cash, but research says we undervalue these small, frequent “nudges.”

Timestamps:

• Workplace perks and behavioral economics [22:02–24:31]

6. The Winner & Aftermath: The Politics of Change

• The winner: Brooklyn Roasting Company's Mexican Chiapas Roast ("Mexico Roast"), medium to heavy body, dark chocolate & malt notes.
  • Announcement at 27:39
• Maisha is relieved but aware expectations may exceed reality; the process is likened to a political election with a “transition period” to new governance.
  • Quote:
    "Now you gotta deliver on all this hope and change you promised." – Dan Pashman (28:42)

Timestamps:

• Winner reveal & staff reactions [27:24–31:01]

7. Months Later: Did It Make a Difference?

• Most perceive the coffee change as a significant upgrade; some quantify financial savings.
  • Quote:
    "I refused to drink it before and now I drink it every day. It's like a life upgrade." – Theo (30:32)
• Some practical snags: “gunk” buildup in urns detracts from improvements—maintenance still matters.
• Positive feelings about workplace generosity and comfort endure.
  • Quote:
    "The coffee is great and it's free and it's provided by my job, which makes me feel good about the place I work... when I'm listing what I'm grateful for... I'm grateful for free coffee at work. And I am." – Shoshanna Gold (31:37)

Timestamps:

• Long-term reactions and office culture [30:25–32:57]

8. Epilogue: The Personal Legacy of Coffee

• Maisha’s coffee reform is remembered as an impactful, if small, legacy as she leaves WNYC.
• Updates: Maisha travels the world, marries, moves to Tulsa, and still enjoys coffee (now made via pour-over).
  • Quote:
    "It was such a small thing, but such a big thing. People really appreciated the effort that we put into making this change. And yeah, I don't mind this being my legacy." – Maisha Gordon (32:33)

Timestamps:

• Maisha's legacy and life update [32:15–32:57]

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Memorable Moments & Notable Quotes

• Coffee Voting Realism:
  "Do you think there's any chance that the winning coffee will please everyone?"
  "Hell, no." – Maisha Gordon (08:25)

• Workplace Satire:
  "Clearly, Myisha is thoughtful, prudent, and fair. And with that kind of attitude, she's not going to get elected to anything." – Dan Pashman (10:52)

• Psychological Impact of Free Coffee:
  "But the other thing that's important about office coffee is it's what you offer guests. And so when you have to offer coffee to guests with the caveat, it's really not that great a coffee..." – Anna (19:55)

• The Economics of Perks:
  "It's like a redistribution of wealth from non-coffee drinkers to coffee drinkers." – Kerry Duggan (21:04)

• Small Wins, Big Meaning:
  "It was such a small thing, but such a big thing. People really appreciated the effort that we put into making this change." – Maisha Gordon (32:33)

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Timestamps for Key Segments

• Email announcement and context: [03:01–04:18]
• Submission/selection process debate: [06:44–10:52]
• Caffeine science & productivity: [11:16–13:51]
• Taste test & staff reactions: [17:32–21:37]
• Behavioral economics of coffee perks: [22:02–24:31]
• Winner announced & “transition”: [27:24–29:08]
• Office life after the change: [30:25–32:57]
• Maisha’s legacy and career/life update: [32:15–32:57]

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Summary & Takeaway

The Great Office Coffee Election is much more than a humorous tale of upgrading a workplace perk—it’s a microcosm of how small acts of care ripple out into workplace morale, the reality of democratic decision-making when resources are limited, and why the rituals surrounding coffee are as important as the drink itself. Through candid employee voices, expert perspectives, and Dan’s signature blend of humor and curiosity, the episode makes a compelling, entertaining case for why “free office coffee” is about much more than caffeine: it's about feeling valued, shaping culture, and getting through the workday—one cup at a time.

Transcript

[Dan Pashman]

It's summertime, you're probably traveling somewhere. It's gonna be great. I hope you're gonna eat well. But let's face it, sometimes when you're traveling, your routine is off. You're eating different foods and that can mess with your system.

[Lara Walker]

Well.

[Dan Pashman]

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[Anna]

Siriusxm podcasts.

[Dan Pashman]

Hey, it's Dan here and I love this episode that we are sharing with you today. So it's called the Great Office coffee election. And it is a. I wouldn't say minute by minute, but it is a beat by beat accounting of a very momentous thing that happened at the New York Public Radio offices when we used to do the Sporkful there. They decided to pick a new office coffee. There would be all this employee involvement. It got very intense and we chronicled the whole thing. We also, along the way, learned a lot about how caffeine affects the brain and productivity at work. You're gonna love it. As always, if there's an episode you want us to pull out of the deep freezer for a reheat, drop me a [e-mail] thanks so much and enjoy. Maisha, can I ask you to read your email?

[Theo]

Okay.

[Maisha Gordon]

New coffee for the office. We love coffee around here and thankfully we get it for free all day in the office. The time has come for us to change the coffee brand that we offer and we want your input. STEP 1. Go to this link and make your suggestions. The top eight suggestions will be selected for an all staff taste test. Step 2. Attend the all staff taste testing event. Step 3. Vote for your favorite coffee. Step 4. Wait anxiously for the new coffee to be revealed.

[Shoshanna Gold]

Oh my God. When I saw that email, I immediately responded, not reply all. By the way, I am 45 years old, not a child. I just responded and said, you are the most amazing person in the entire world.

[Emma Morgenstern]

I was bouncing up and down in this seat because it's very exciting to have new, delicious coffee potentially here for free so I never have to leave the office again.

[Anna]

No matter what gets chosen, it'll definitely

[Maisha Gordon]

be better than what we have now.

[Dan Pashman]

This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. And this week we will follow one woman's quest to get better coffee in her office. A quest that culminates in a company wide taste test.

[Maisha Gordon]

I really couldn't sleep last night. I was tossing and turning, anticipating this day. I hope everything turns out all right.

[Dan Pashman]

Later, we'll talk with a caffeine researcher and a behavioral economist. Do free office coffee and tea actually make us better workers? Do they make us happier in our jobs? Or would most of us rather just have the cash? And what does one expert say about my own diabolical office coffee plan?

[Marilyn Cornelis]

There might be some individuals who will respond quite differently and it would be probably not very safe.

[Dan Pashman]

So the office where this Big coffee election happened is wnyc where we used to produce the Sporkful. The process was led by a woman in HR named Maisha Gordon. Maisha's the one who you heard before, who was tossing and turning before the big taste test. This whole project was her baby. And I can tell you, when her email went out announcing that we were getting a new office coffee, people were pumped. But as I told Myisha, I actually don't mind the coffee. Like, I don't love it, but I don't mind it. You know, I do drink it, and it doesn't bother me.

[Maisha Gordon]

Is it because it's free?

[Dan Pashman]

That's part of it, yes. Free things do tend to taste better.

[Maisha Gordon]

I think for me, I'm like, eh,

[Dan Pashman]

I think I need to raise my at home coffee game. Cause I do not make good coffee at home. So I actually fill up my travel mug before I leave here with the coffee and I bring it home, put it in the fridge, and then wake up in the morning, I have my iced coffee, and it's day. Old WNYC coffee that I drink in my house is an abomination. Oh, my goodness.

[Lara Walker]

Oh.

[Theo]

Oh.

[Maisha Gordon]

When I started working here a few years ago, I hated the coffee. And I couldn't understand. Like, I thought I was the only one. But after several conversations, like side conversations in the pantries with coworkers, it became evident that I wasn't the only one. And I swear, I, probably every person that I informally polled hated the coffee. So it's kind of been my personal mission to get new coffee.

[Melissa Baltazar]

Maisha's like the agent of change here.

[Dan Pashman]

This is Melissa Baltazar. She works with Miesha.

[Melissa Baltazar]

I started working here in 2012 and I was charged with changing the office coffee. Allison Murphy had this in the works for years. I know that for a long time people have been dissatisfied with our coffee, and so now we're like, able to really do something about it.

[Dan Pashman]

So this is big then, because whatever we get from this process, it's what we're going to have for a while.

[Maisha Gordon]

Yeah. No pressure.

[Dan Pashman]

Has anyone around the office been lobbying either of you?

[Maisha Gordon]

Not yet, but we need to get that going.

[Dan Pashman]

A couple of days after Maisha's email to the staff, There were nearly 100 different suggestions for the new coffee, but some were long shots. My strong feeling on office coffee is that it should be replaced by Japanese canned coffee, which is delicious. Is it sweetened? A lot of it is. Some is unsweetened. I just really like Japanese canned coffee.

[Anna]

Yeah.

[Dan Pashman]

The setup we have is the one where you put the coffee grounds in a paper filter, and you put that into a machine, and it brews coffee into a carafe with a pump on top. The winner was probably gonna have to work in that system. After the submission process ended, I took the pulse to the office.

[Maisha Gordon]

I will drink whatever coffee my peers choose, and I'll drink tons of it.

[Dan Pashman]

Do you know that excess caffeine consumption can increase anxiety and irritability? Did that question upset you? Are you feeling a little irritable?

[Theo]

It does upset me, and you're kind of a jerk.

[Dan Pashman]

Do you think there's any chance that the winning coffee will please everyone?

[Maisha Gordon]

Hell, no.

[Emma Morgenstern]

Never. That's all right. It's a change, Dan, and we celebrate change.

[Dan Pashman]

What's the best we can hope for here?

[Emma Morgenstern]

I think the best to hope for would be my choices.

[Dan Pashman]

It was time for Maisha to select the top eight coffees for the taste test. But it wasn't a straight vote. The eight finalists had to be screened to make sure they were within the budget and that there was a vendor for them. I mean, you gotta realize There are about 400 people who work at WNYC, so these are not small concerns. And Maisha and Melissa were worried about finding eight finalists that fit within these parameters. Here's Melissa.

[Melissa Baltazar]

There are other variables that we're looking at. It has to be comparable with what we're currently paying, and they have to be able to service our account in the way that we're being serviced now. So there's a lot of other criteria that they'll have to meet to stay on this list.

[Maisha Gordon]

Yeah. Are we gonna be able to get, you know, the top requests?

[Dan Pashman]

Do you feel like the people who voted in this first round understand all of these factors?

[Maisha Gordon]

I don't think they understand, but I also don't think they care necessarily. Yeah, I don't think they. They understand, like, the price factor and our limitations. Yeah, I don't think they understand.

[Dan Pashman]

I think one of the things that is often true with the way that people vote in real elections is that they. They just want someone to tell them that they're gonna get what they want. I wanna hear you talk to those people, put it in real terms. If I'm worker X, I just want the best coffee. I don't care. I don't wanna hear any explanations. Maisha. I just want. Just make me a promise that it's all gonna be perfect. What do you say to me?

[Maisha Gordon]

Well, we are thankful that our employer provides free coffee for us. First of all, as with anything, we have restrictions. Like, we don't have an unlimited budget that will allow us to please only you. So what we want to do is have something that is beneficial for, you know, most of the people.

[Dan Pashman]

Clearly, Myisha is thoughtful, prudent, and fair. And with that kind of attitude, she's not going to get elected to anything. We'll get to the big taste test in just a few minutes, but I wanted to look at all the reasons why office coffee is so important to us. I know for me, when I get my caffeine buzz going, I just feel like my brain works better. But does it really? Or is that just all in my head?

[Marilyn Cornelis]

It's probably one of the most widely consumed psychostimulants in the world, so it acts as a psychostimulant.

[Dan Pashman]

This is Marilyn Cornelis. She's a professor at Northwestern who studies caffeine. She says it doesn't actually give you energy. Caffeine makes you feel more energetic by blocking the part of the brain that tells you to be tired.

[Marilyn Cornelis]

It increases your alertness, your mood. You feel better. And if you're feeling better, you become more productive. You're focused.

[Dan Pashman]

So it is quite literally a performance enhancing drug.

[Marilyn Cornelis]

Um, yeah.

[Dan Pashman]

If I were an employer who wanted to get more productivity from my employees, would it make sense for me to switch to a different type of coffee that had a lot more caffeine? Would that be a good move? Would I have a more productive workforce?

[Marilyn Cornelis]

Individuals do respond differently to coffee or caffeine. So while generally the benefits might outweigh the risks, there might be some individuals who will react to it quite differently, and it would be probably not very safe.

[Dan Pashman]

But, Marilyn, I'm trying to do this in a way that they're not going to know that I'm slipping more caffeine in, because if they know that the coffee is stronger, they may be liable to drink less of it. And then my secret plan to increase productivity will fail.

[Marilyn Cornelis]

Actually, it's funny you mention that, because I'm not sure if this was published work, but a colleague of mine, they actually did this where they alter the caffeine quantity of the coffee that they had in the break room. And people naturally reduce their intake. If they're already feeling very stimulated, they will naturally cut back. So I'd be very interested to see if you were to do that kind of experiment in your office. I bet you people will reduce the number of cups of coffee that they consume.

[Dan Pashman]

And, Marilyn, how much coffee do you drink?

[Marilyn Cornelis]

I only just moved to Chicago about two years ago. And prior to that, I didn't consume coffee because I didn't like the taste. I like the effects of caffeine. But I got caffeine from, like, tea or Diet Coke. But I only started drinking coffee when I came to Chicago. Actually, the very first day of my work. I think I had my first cup. I could drink maybe two cups a day, but generally maybe one cup.

[Dan Pashman]

And do you find that you're more productive now?

[Marilyn Cornelis]

That. But I also feel more social. I think that's what's interesting about coffee is that when people talk about, you know, let's just go out for a coffee, it's like a social event. And around here, I attend a lot of research seminars, and coffee is what they're always serving. So coffee it is.

[Dan Pashman]

Coming up, I'll talk with a behavioral economist about whether free office coffee is something companies should actually be spending money on. And, of course, the taste test. Eight coffees enter, but only one can emerge victorious. Stick around.

[Anna]

Ooh, advertisements.

[Dan Pashman]

Yummy. It's summertime. You're probably traveling somewhere. It's going to be great. I hope you're going to eat well, but let's face it, sometimes when you're traveling, your routine is off. You're eating different foods, and that can mess with your system. Well, Miralax provides gentle constipation relief and comes in bottles or mix in packets that fit easily in your luggage. Miralax works naturally with the water in your body to hydrate and soften for a comfortable go without side effects like cramping, bloating, gas, or sudden urgency. Shop now at any retailer near you. Use as directed for occasional constipation. I am on record as saying that my very favorite snack food in the world is tortilla chips. I love the crunch, I love the salt. I love the corn flavor. But I think I also love that when I'm eating tortilla chips, I'm usually gathering with friends and family. There's usually some kind of tradition around it, and Tostitos is there to celebrate the traditions that matter. Tostitos starts with whole corn kernels to make masa the traditional way. It comes in different flavors, like hint of lime and Mexican street corn. So celebrate your traditions with Tostitos or maybe even start a new one. Tostitos tradition matters. If the sun's out, it's time to cook out. And let me tell you something. I grew up with Land O' Lakes cheese. If we had burgers at the Passion House, it was gonna be Land O Lakes on top. And the butter in the fridge. Land O' Lakes. You know it. This is the perfect time of year to enjoy cooking outside with friends and family, and grilling in the great outdoors requires great flavorful ingredients like Land O' Lakes butter and cheese. From smash burgers to grilled Mexican street corn, Landolakes.com recipes has plenty of inspir inspiration for your next cookout. Find Land O Lakes in the Derry and Delhi aisles. Welcome back to another Sporkful Reheat. I'm Dan Pashman. Hey, if you want to hear what I'm eating and reading every week, you should sign up for the Sporkful newsletter. I'll give you my weekly recommendations and so do our producers and the whole rest of our team. We also share announcements about exciting things happening with the show when there's special discounts on my pastas. And on top of all that, if you subscribe to the newsletter, you're automatically entered into giveaways for cookbooks featured on the show. As long as you live in the US Or Canada, there's literally no downside. Sign up right [e-mail] Newsletter I promise we won't spam you. We're only going to send you really good stuff. Again, that's Sporkful.com Newsletter Thanks. Okay, back to the great office coffee election. After a lot of anticipation and several schedule changes, the day for the big taste test arrived. Maisha set up seven carafes of coffee in the office cafeteria, not eight. Because of the top employee submissions, only seven made it through the vetting. There was a cup in front of each carafe where people could put their votes and a little description of the coffee next to each one. Number one Espresso roast, dark pure, bold blend with a rich full bodied flavor. Number two fruity notes with pleasant acidity and medium body with nutty, sweet, chocolatey notes. I do have to say that part of the methodology was a little suspect to me. I mean, we know from research that if you tell people a drink has certain tasting notes, they're more likely to perceive those flavors. So I was worried that those descriptions could skew the vote. But Myisha, she was worried about everything.

[Maisha Gordon]

I don't know. I really couldn't sleep last night. I was tossing and turning, anticipating this day. I'm anxious, I'm excited. I feel hopeful that something good, something that I like is going to win. So I don't know. It's just I'm a ball of nerves.

[Dan Pashman]

Pretty soon the taste test was underway.

[Jared]

So I make the first batch Every morning I get in about 4:40, and at about 4:45, I'm standing in the back in our kitchen, brewing the very first pot of the day, cleaning out the old stuff from like 18 hours before.

[Dan Pashman]

What does the office coffee mean to you? Like, why is it important to you?

[Jared]

It means everything. I mean, honestly, if I can't get a little bit of wake up in the morning, then our morning programming is just. It's just gonna suffer. Our morning host is gonna say something that I wrote that's gonna be horrible, and I'm gonna blame it on the coffee, but.

[Dan Pashman]

So if we get new and improved coffee now, you're gonna have no excuses.

[Jared]

See, that's what I'm worried about.

[Dan Pashman]

Theo, what are your thoughts? I don't like this one. Number two. Yeah, sky said he really liked it. See, can't trust what people tell you.

[Emma Morgenstern]

It's too acidic.

[Dan Pashman]

Too acidic and it's too light. You know, I like good coffee, but I don't mind bad coffee. I think it helps you be more resilient in life. What'd you vote for? I think I voted for number one.

[Maisha Gordon]

One is disgusting. I can't believe anybody voted for it.

[Theo]

Look at these.

[Maisha Gordon]

Look at how many that are in here. What is going on?

[Anna]

This has got to be a mistake. No, that people are masochists.

[Emma Morgenstern]

Why do they do this? Does coffee need to be bitter in order to work? I disagree.

[Lara Walker]

We're still.

[Dan Pashman]

They associate it with childhood trauma and

[Maisha Gordon]

they just need to be.

[Emma Morgenstern]

Let's stuff the bell.

[Lara Walker]

Yeah.

[Dan Pashman]

Come on, come on.

[Marilyn Cornelis]

Number four.

[Ian Larkin]

Number four.

[Anna]

Number four.

[Dan Pashman]

All right, I gotta try some more coffee. Hey, Anna, how you doing?

[Shoshanna Gold]

Hi.

[Anna]

Is this live coverage?

[Dan Pashman]

Yeah, sporkful team coverage.

[Anna]

Awesome. I love coffee and I do also believe in free coffee, so I rely on the office coffee. It's a part of my daily life. So this is really important. This is a really important day.

[Ian Larkin]

Why?

[Dan Pashman]

What do you think it is that makes office coffee so important?

[Anna]

Well, I think sometimes when I drink the current office coffee, I think I don't have enough self respect. And this is part of my daily routine. Cause it's just not. It's pretty weak. It's just not that great. But the other thing that's important about office coffee is it's what you offer guests. And so when you have to offer coffee to guests with the caveat, it's really not that great a coffee.

[Dan Pashman]

But if you really need some, we have some.

[Anna]

So if it's like, you know, if we. If we get an improvement in the office coffee, I think it's going to just, it'll improve my everyday morning and also make me feel like a more hospitable radio host.

[Kerry Duggan]

I'm with Freakonomics Radio, so I think about this stuff a lot. But it's interesting to think like utility maximizing what would make us most happy theoretically for them to just give us money just because the coffee is a form of compensation. So this is an in kind compensation that they're providing us to us.

[Marilyn Cornelis]

That's.

[Dan Pashman]

I would suspect that most people, if they went out to buy cups of coffee, it would cost more. Right.

[Kerry Duggan]

So there's an economy of scale here.

[Dan Pashman]

But like, but what they could do is they could because some people don't drink any coffee, some people drink tea. So it is a little bit unfair.

[Kerry Duggan]

It is unfair. It's like a redistribution of wealth from non coffee drinkers to coffee drinkers. If, if they weren't giving it to me here, I would have to go all the way downstairs, nine floors. Like there's a lost productivity. It's an interesting argument. I don't know but I think I'm definitely on the side of free coffee. And also number two, because it has fruity notes and is really nice.

[Dan Pashman]

For my vote, I was torn between number five and number six. In the end I went with six. It was described as rich, long lasting and bold. And in just a minute we will have the big reveal and the reaction. But I want to get more into some of those questions of economics. We heard earlier that coffee does make us more productive in terms of what it does to our brains. But what about the psychology of free office coffee? Does it make us like our jobs more and in turn work harder?

[Ian Larkin]

If you're talking about the same worker and getting her to work harder, I'm not sure that offering coffee is actually going to have a long term effect.

[Dan Pashman]

This is Ian Larkin, he's a behavioral economist at ucla.

[Ian Larkin]

There's a lot of research that shows that good workers just work to the best of their ability. Anyway, my sense is it's probably not about productivity. It's more about attracting and retaining good workers that are already likely to be the type who work harder. Everybody likes to work in a supportive workplace where they feel valued and I think coffee can help contribute to that.

[Dan Pashman]

So these perks are less about motivating people, more about getting and keeping the best people. And at many tech companies it's gone way beyond free coffee. Google has a whole Indian restaurant at their headquarters, Facebook has 11 restaurants at theirs. And the food at most of these places is free or heavily subsidized.

[Ian Larkin]

They use these lunches as a way to stand out above and beyond other companies, tech companies in Silicon Valley when they're trying to recruit workers. And I think it's really effective because it underscores what a fantastic work environment these companies have. But as other companies start to copy you, it can quickly become something that just becomes expected and it doesn't really affect anybody's decision anymore. And so you've just added additional cost.

[Dan Pashman]

Ian says with office coffee, it's similar as employees come to expect it, it has less value to us. But he says, even if it doesn't make us work harder, coffee and snacks can make us work smarter.

[Ian Larkin]

People that, for example, are more full, feel more full and satisfied, they've just eaten a really satisfying meal, tend to take fewer risks and actually have a longer term outlook. People that are feeling hungry or people that are feeling tired are more prone to decision making biases such as seeking risk or making decisions that are focused on the very short term. So I could certainly believe that coffee, because of its caffeine intake, causes people to make better decisions just because they're more awake.

[Dan Pashman]

I asked Ian the question that Greg from Freakonomics posed. Would we just be happier with the cash instead of free coffee? Ian says if you polled people, most would say they prefer the cash.

[Ian Larkin]

But there's a whole host of research that shows that when it comes to these small incremental nudges like awards or coffee or the food, we tend to underestimate how much we really value it.

[Dan Pashman]

Coming up, the big reveal. What will be our new brew? We'll find out. Stick around.

[Anna]

And now, a delicious word from our sponsors.

[Theo]

Mm.

[Emma Morgenstern]

Mm.

[Dan Pashman]

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[Kerry Duggan]

Welcome back.

[Dan Pashman]

Let's return now to the great office coffee election. Now it's the moment you've been waiting for. A few days after the taste test, we gathered again in the cafeteria. The president and CEO of New York Public Radio, Lara Walker, made the announcement.

[Lara Walker]

So the winner is Brooklyn Roasting Company's Mexican Chiapas roast. From Oaxaca, Mexico. Characteristics. This is how they describe it. Smoke, peach, sandalwood, pecan, honey. I think we should all enjoy it, live with it, and celebrate the fact that we did get this done, and we have a great improvement. So thank you, Maisha. Thank you.

[Dan Pashman]

Yeah. Big hand for Myisha. So, Maisha, here we are. We have a winner.

[Maisha Gordon]

Yes. Finally. We're here.

[Dan Pashman]

How are you feeling?

[Maisha Gordon]

I feel so. I know I said I felt relieved the other day, but I really feel relieved now.

[Dan Pashman]

Well, but, you know, it's an interesting thing in political campaigns, they often talk about how running a campaign is very different from governing. You know, we now have a coffee elect here at wnyc, but it has not yet been inaugurated.

[Maisha Gordon]

Exactly.

[Dan Pashman]

You need to put in a transition team in place.

[Maisha Gordon]

Oh, my gosh.

[Dan Pashman]

And now you gotta deliver on all this hope and change you promised.

[Maisha Gordon]

No, you have no idea. The anxiety, the overwhelming anxiety that I just sensed right now. Because we do. You're right. We have to put it in place. But I don't think it's going to be like a, you know, ceremonious thing. Like, we'll just switch it off next week.

[Dan Pashman]

Wow.

[Maisha Gordon]

So this is.

[Dan Pashman]

This is. So this inauguration day is coming.

[Maisha Gordon]

Yes, it is.

[Theo]

Yeah.

[Dan Pashman]

And, you know, right after the inauguration, there's gonna be a certain amount of sort of political goodwill that you will have built up. Like, everyone will just be excited for a new cup of coffee.

[Maisha Gordon]

Yeah, yeah.

[Dan Pashman]

But, you know, that burns out eventually, and, you know, down the road, people are gonna start to say, you know, it wasn't. It wasn't as great as we thought it was gonna be.

[Maisha Gordon]

Right, right, right.

[Dan Pashman]

How. How are you concerned about that and how do you plan to deal with that?

[Maisha Gordon]

So I expect that we'll deal with that when it. When it comes. And again, at one point, I was bringing in my own coffee. And so people always have that option.

[Dan Pashman]

That's right. People can always just go live in a cabin in the woods.

[Maisha Gordon]

Exactly.

[Dan Pashman]

Choose not to take part in the system.

[Maisha Gordon]

Oh, yeah. Get off the grid. The coffee grid.

[Dan Pashman]

So the winner, Brooklyn Roasting Company's Mexican Chiapas roast, which they now call their Mexico Roast. That was number four, described as medium to heavy body with dark chocolate and malt tasting notes. And after the new coffee was put in around the office, most people agreed it was a big improvement. But I was curious to see how long that goodwill would last. So months later, I took the pulse of the office again.

[Theo]

Well, I refused to drink it before and now I drink it every day.

[Dan Pashman]

So this has really been a positive change for you.

[Theo]

It's been a huge change in my life. It's like a life upgrade.

[Dan Pashman]

So how much money have you saved? How much money per year would you save? Do you save by getting coffee in the office?

[Theo]

Oh, my God. Hold on.

[Dan Pashman]

Let's run the numbers.

[Lara Walker]

Let me.

[Theo]

I'm doing it right now.

[Lara Walker]

Let's see.

[Theo]

365, right? Is that what it is? 365?

[Dan Pashman]

Yes. That's how many days are in a year.

[Theo]

Okay, great, great. $1,095. Because I'm here every day.

[Dan Pashman]

I never go home.

[Theo]

I work 365 days a year.

[Lara Walker]

Yeah.

[Theo]

It's kind of ridiculous.

[Maisha Gordon]

Yeah.

[Theo]

Okay.

[Lara Walker]

Yeah.

[Emma Morgenstern]

The most disappointing thing since then, if this is to be the follow up interview, is that we don't have urn cleaner. So the coffee has always got a bitter residue.

[Dan Pashman]

I believe the technical term is gunk. It's the gunk.

[Emma Morgenstern]

The gunk that has accumulated in these fabulous urns has started to make the coffee selection process another pointless venture. And we might as well never have changed.

[Dan Pashman]

I prefer cold brew coffee. Where in Brooklyn do you live?

[Anna]

Greenpoint. I'm a cliche.

[Shoshanna Gold]

The coffee is great and it's free and it's provided by my job, which makes me feel good about the place I work. I mean, it's been a positive change to the point where I often when I'm like listing what I'm grateful for as we're supposed to do, I'm like, I'm grateful for free coffee at work. And I am.

[Dan Pashman]

Would you have said that with the old coffee?

[Shoshanna Gold]

I did say it with the old coffee, but at the time I didn't know that it could be so much better.

[Dan Pashman]

As for Myesha, a few months after the new coffee was rolled out, she decided to leave WNYC to travel the world. On her last day, I dragged her into the studio one more time. The coffee is like your legacy, right?

[Maisha Gordon]

It is. That's sad.

[Dan Pashman]

Why is it sad? You should be proud.

[Maisha Gordon]

No, I am proud. I am proud and I think it was an improvement. It was such a small thing, but such a big thing. People really appreciated the effort that we put into making this change. And yeah, I don't mind this being my legacy.

[Dan Pashman]

And now we have an all new update on Myisha. She did travel the world. She met her now husband in Denmark, moved to the uk. They got married there, moved back to the US and had a baby. They're currently in Tulsa, where Maisha is working on an art project for next year's centennial of the Greenwood Race Massacre Massacre, which was the burning of a neighborhood called Black Wall street by a group of white residents. Myesha also reports that she's drinking her coffee differently. She switched to a pour over method in the UK because she couldn't find a good coffee machine in the small town they were in and she stuck with it, she says. It's a lot of work, but it makes a better cup of coffee. This episode was originally produced by Ann Sani, Shoshanna Gold and me. Editing helpful from Dan Charles Music help from Black Label Music until next time. I'm Dan Pashman and this is Kerry Duggan and Sarah Jamison from Alexandria, Virginia reminding you to eat more, eat better

[Shoshanna Gold]

and eat more better.

[Maisha Gordon]

Stay caffeinated, my friends.

[Dan Pashman]

This reheat was produced by Gianna Palmer. The team that produces the Sporkful today includes me, along with Managing Producer Emma Morgenstern and Senior producer Andres o'.

[Maisha Gordon]

Hara.

[Dan Pashman]

Our engineer is Jared o'.

[Anna]

Connell.

[Dan Pashman]

Music help from Black Label Music. The Sporkful is a production of Sirius XM podcast. Our executive producer is Camille Stanley. And hey, did you know you can listen to the sporkful on the SiriusXM app? Yes, the SiriusXM app. It has all your favorite podcasts, plus over 200 ad free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with a list, stars, and so much more. It's everything you want in a podcast, app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the Sirius XM app by going to SiriusXM.com Sporkful until next time, I'm Dan Pashman. Those precious, magical moments you'll always cherish at Disney Cruise Line, we cherish them too. Make the memories that never leave you. Disney Cruise Line where magic meets the

[Ian Larkin]

sea

[Dan Pashman]

Mud, sand, snow, the track different surfaces, same truth Every ground is our proving ground. Ready, set forward.