I'm at a loss. I have tried everything to make coffee taste as good at work as it does at home, eliminating as many variables as possible. I do not do anything different in my brewing between home and work, but the coffee at home is hundreds of times better.
Let's start off with the basics... Equipment: We have a Bonavita BV1900TS at home and the older Bonavita BV1800TS at work. I have the all-stainless-steel carafe up here at work and use Melitta #4 bleached filters because of the different filter cone shape on the 1800 model, whereas at home I have (or had until it broke) the glass-lined carafe and Bunn bleached standard-size filters.
Now about supplies: I'm using whole-bean coffee that I've roasted, which is never more than two weeks old. The coffee is really good. When I do a Clever at home, it tastes as that served in a really good coffee shop with baristas who know what they're doing. My water is always Ozarka Spring Water. It's world's better than Brita-filtered tap and seems to be the best of the spring waters available in this area without spending a ton of money. And, again, it makes for great coffee at home.
Making coffee: I grind my coffee just before brewing at a drip grind size and use somewhere in the neighborhood of 10g per cup. I rinse both filters under water for 15 seconds or more and shake dry. We have no hot water at work currently, so I rinse under cold. Now I had the coffee to the filter basket and fill the reservoir with spring water. Last step, I turn the machine on.
So at home, the coffee I get out is exquisite. At work, it tastes like I'm licking a cup of hot postage stamps. What is happening?! Please help!