Since everyone here seems to be going on about the tech side and not the coffee side: if you find that your office's "fully automated" coffee machine produces bad coffee, tune it - they're all PIDs at their core. It may require some hacking in some cases as some manufacturers gate the settings for brew time, temperature, pressure and grind amount behind "service passwords".

In most cases it's the brew temperature that's at fault and "burns" the coffee - you have to match all four parameters to the beans you use and, especially in areas with high calcium carbonate or other minerals in the water, also the water source (if mineral content is too intense, you have to use a dedicated filter, no way of tuning will make good coffee out of shit water!).

Another all too common issue is that no one is responsible for cleaning the machine... these things have to get cleaned daily, deep cleaned weekly and the water filter at least monthly. And for heavens sake: don't use these Brita-style "open" water filters, and put the milk containers into a dedicated fridge, yes, even if it's "pasteurized" milk. Both is a serious risk for pathogen contamination.

tl;dr: good coffee means investing more time than just placing the machine in the kitchen, it actually needs tuning on inputs (beans, water) and processing (brewing parameters) to achieve a high quality output.