Cuppa gives a true brew boost to productivity Coffee tasters with coffee maker Dorcen Walters . Back l-r Alex Crawford , Kylie Fleming ,Dorcen Walters, Sue Summers , Lewis Hodkinson , Lisy Stephan , Kathy Aiston (below). EMPLOYERS keen to boost productivity by installing fancy coffee machines and stocking "the good stuff" to keep their staff in house might be commended, but they're unlikely to win the battle. A tasting panel at The Advertiser has decided good in-house coffee is no substitute for fresh-air breaks and smelling the aromas. It's bad news in the wake of recent research showing 65 per cent of employees head out at least twice a day for a caffeine fix, for an average of 14.12 minutes a time. Australian businesses reportedly lose $11.4 billion a year in productivity soaked up by coffee-time. But psychologist Dr Suzy Green reads the issue quite differently, and suggested coffee breaks should be mandatory, just like lunch. She believes that while employees might step out, losing actual time, the breaks are essential for employee productivity. The workplace should embrace the positive effects. The physical benefits include giving the mind a rest and having time to refuel," she said. To provide a guide for employers keen to give good in-house coffee a trial, our panel of six caffeine lovers had a little fun sipping nine different styles to find the preferred daytime brews. Collectively, they agreed with Dr Green, but conceded good office coffee might keep them at work for only half of the usual breaks. Three top-selling supermarket brands were tasted, with the panel voting Lavazza as the best. The artisan coffee roaster who prepped the panel's fresh coffees, wasn't surprised to discover a preference for the "whole experience." Dorcen Walters, of Kommon Grounds, said it was a tough call for employers because coffee beans on supermarket shelves could be up to a year old and false economy because employees might not then rate them any better than instant. Of the nine different fresh-bean brews tasted, an El Salvador style was voted the winner. Brazilian and Ethiopian beans also topped the list. Panellist Alex Crawford, a student and part-time barista, 20, said the coffee break was also about hearing the coffee machine and grinder "the same way that seafood tastes better if you can see and smell the sea." Tastebuds were flagging when the rare El Salvador winning brew, cuppa No.9, was tasted, but young mum Lisy Stephan, 28, said "it's a sign of something special when you can still identify it as a wow-cuppa after nine coffees." Employer Sue Summers, 53, said she had experimented with different quality coffees for her staff, predominantly labourers, and "they can always taste the difference." She said it was hard to find a one-size-fits-all blend, but agreed that providing coffee helped keep workers on the job. "They still have a chat, but then it's quickly back to work," she said. Health support worker Kathy Aiston, 51, said she happily tried different blends, even experimenting with extras such as vanilla and cardamom at home, but "quality and freshness always wins." Model and student, Lewis Hodkinson, 23, admitted many of his coffees were on the run and he wished for a good option at school and work. The Advertiser food writer, Kylie Fleming, decided she would remain a "smell the aromas and walkabout" girl and wouldn't compromise on that "time out."