I am well versed in the Press. I am going to switch from drip, espresso and Clover to press, esp, and Clover (on the side). I know to keep up I will need a 220 tower and some air pots, but are there little tricks or gadgets that I maybe did not think of? What are some tips that full time Pressers have come to know? DO you care to share?

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maybe a fine wire mesh or a tea strainer. You could custom cut a fine wire mesh to suit your needs.
Well. Thanks all for the great input. My drip gets the shaft oct 01. I just did an event on Sat. using only presses and it worked great! About 900 cups and 20 lbs of coffee. We were able to keep the coffee fresh hot and good all day. We got into a groove right away. There was only two times all day that we had to wait for a press. Even then it was only 30 seconds away. This was a great test of the system that I have been thinking about for so long. I can't wait to switch over at the cafe. My tower came in on friday (thanks J. S. ) and more presses are due to arrive anytime now.
Let the good coffee flow!!!!!!!!!!!!!!
I am not a "full time presser", but in my personal life I am, and the two things that I have come to know as the best for your idea are:
1. Fetco WB2 ( i think that's the official name)- it's one of the first water towers to have a PID system in them. Perfect temps all the time
2. Digital Scale- Measure your presses down to the gram weight. I have learned that there is up to about 5 or 6g variance in a quarter ounce of coffee. Weight versus water volume, of course, is critical
Sam Jones said:
maybe a fine wire mesh or a tea strainer. You could custom cut a fine wire mesh to suit your needs.

so i guess i am wondering....where do i go to get a fine wire mesh? any suggestions? and am i understanding you right that you pumped out 900 cups of FP coffee using a 2 gallon water tower? if that's correct, how did the water tower hold up regarding hot water restoration? i myself am considering that Fetco HBW 2 suggested by mr. de marse. my only hesitation is if i will regret it, should i need more water for multiple press pot brewing. it looks like it can pull off 6 gallons per hour, but i don't know how to translate that into good or bad. any help?
I would check with Fetco to see if they are putting the PID on any of their other water towers (like the HWB 5). I suppose volume is a big concern and temperature stability is relative to recovery times and such. I just recommended it because it's the most temp stable tower that I've heard of as of yet.

ned crolly said:
Sam Jones said:
maybe a fine wire mesh or a tea strainer. You could custom cut a fine wire mesh to suit your needs.

so i guess i am wondering....where do i go to get a fine wire mesh? any suggestions? and am i understanding you right that you pumped out 900 cups of FP coffee using a 2 gallon water tower? if that's correct, how did the water tower hold up regarding hot water restoration? i myself am considering that Fetco HBW 2 suggested by mr. de marse. my only hesitation is if i will regret it, should i need more water for multiple press pot brewing. it looks like it can pull off 6 gallons per hour, but i don't know how to translate that into good or bad. any help?
glass presses are too damn fragile for my clumsy hands.
Andy Newbom said:
glass presses are too damn fragile for my clumsy hands.

We recently started pressing all of our coffees (coffee from the 'Foot! courtesy of my man Andy Newbom) and as mentioned the glass press pots are just a little too fragile... just not the best option in a retail setting. I think we went broke about 3 in less than a weeks time. So we went with some wonderful Plantetary Design stainless steel presses (highly recommended by the 'Foot! and now by me). They look great, work great. No problems as of yet.
Joey, what size Planetary Design presses are you using? I've been using the 48oz in a retail environment and we've started seeing the plastic plungers warping and affecting the end results.
When I did the 900 cup day all I had was tree bodum kettles and two tea water dispensers. I boiled the water before transfering it into the warmers. I was able to keep up just fine. I would have rather had a tower, but this was at an outdoor event and I was not able to get 220. I had my old conical Feaema espresso grinder that I had plugged into a dark room timer. The timer was set to give me 77 grams on demand. The grinder was the coolest thing. Only having to use the scale to calibrate once and then it was all pushin' buttons! The 900 cup day was a great experience for me and my staff who attended. We gained the confidence that we needed to make the switch at our cafe. One of my biggest worries about loosing my drip coffee and switching to FP is keeping up. Now that I proved the system to myself and staff, we are all ready to go. For timing the brews I used one timer for two presses that I started at the same time. For the sake of ease, we kept the timers set for 2 minutes. The first two mins. for the bloom, then break the crust and set the timers for another 2 mins. This may be a little unconventional, but leaving the timers set at the same number all day saved a lot of dicking around. This and the grinder method saved our asses I am sure. We were only out of coffee twice all day and each time it was for only 30 seconds or so.
I just bought a bunch of Colombia Stainless Presses from Bodum and now am looking for an appropriate grinder. Ditting or Malk? HMMMMM.....I am sure someone out there has an opinion on FP grinders.

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