Best practices for reheating coffee By the time I come home from work in the morning, a pot of coffee that was brewed by others in my house (and is still quite full) is slightly too cold by the time I am able to drink it. I don’t want to waste the resources or time brewing a fresh pot, but the coffee always tastes “off” when I microwave it. The flavor is also much worse if it is reheated after cream is in it, but even black coffee leaves much to be desired. What are the best practices for reheating coffee?
Cold-brewed coffee heats well. Hot-brewed coffee that is old (whether on the warmer for hours or allowed to cool) will have pronounced flavors that most drinkers find unpleasant.

If you are concerned about wasting grounds, either brew smaller batches of hot-brewed coffee, or look into cold-brewed coffee. Most groceries carry pre-made cold brew or cold brew concentrate (read the labels to see if added water or milk is recommended), or consider getting a brewing container to make at home in the fridge. It stays good for 7-10 days once brewed so you can purchase or make a week's worth at a time.