Need some fuel when at the office? Join the UTIG Coffee Club!

Our monthly membership gets you an unlimited amount of drip coffee from our second-floor break room (ROC 2.004). Membership prices are $5 monthly for students, and $10 monthly for everyone else.

Not a fan of (black) coffee?

Nothing to worry about! We also have black tea available in the break room, alongside sugar and artificial sweeteners. Sadly, we operate on a strict BYODP basis (bring your own dairy products).

How can I pay my membership fee?

You can pay your monthly membership fee to the proud organizer of the UTIG Coffee Club, Constantino Panagopulos, via Venmo*. Venmo payments should be made to @constantino-panagopulos with “UTIG Coffee Club” included in the description.

Need a QR code? We got you

*Not a Venmo user? You can email Constantino to discuss alternative methods of payment, including cash payments.

What if I want just one cup of coffee?

We accept payments per cup, at whatever price you deem appropriate. To pay for your cup, you can either Venmo Constantino using the instructions above, or drop some cash in our money tin next to the coffee machine in the break room.

Ready to use the coffee machine?

We have prepared a simple set of instructions for you to follow to ease your experience, which you can also find posted above the coffee maker.

Step 1: Check carafe and funnel are empty. Make sure coffee machine is on. If it was off, wait 15 minutes for water reservoir to warm up.
Step 2: Fill water jug to desired line – there is a mark for half (recommended) or full.
Step 3: New filters are in the cabinet above the coffee station. Put new filter in funnel. Place funnel in grinder.
Step 4: Press grinder button once for half carafe coffee, press again when it finishes for a full carafe. Put funnel in coffee machine.
Step 5: Pour water into coffee maker. Make sure carafe is in place. Close lid.

Enjoy your coffee!

Wondering where we get out coffee?

We buy our coffee from Anderson’s Coffee Company, one of Austin’s oldest coffee roasteries.

Pictured on the left is an Anderson’s classic, Alfred’s whole bean blend, named for Alfred Peet, who was often called the “grandfather of specialty coffee.”