Airpots for serving french press - Barista Exchange2024-03-29T05:47:49Zhttps://www.baristaexchange.com/forum/topics/airpots-for-serving-french?commentId=1688216%3AComment%3A649551&feed=yes&xn_auth=noThat sounds like a pretty coo…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6518902009-10-10T21:55:07.637ZMikehttps://www.baristaexchange.com/profile/Mike902
That sounds like a pretty cool idea. It happens that I have zero experience with vac-pots. How long does it take to brew? How long do you think one would be good to keep warm? Could you maybe share a link to one you might recommend? I pretty much have the press situation ready to go, but I am pretty interested in your idea. Do you know anyone currently doing that who I could potentially get some feedback from?<br />
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Thanks for the post!<br />
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<cite>Kayakman said:…</cite>
That sounds like a pretty cool idea. It happens that I have zero experience with vac-pots. How long does it take to brew? How long do you think one would be good to keep warm? Could you maybe share a link to one you might recommend? I pretty much have the press situation ready to go, but I am pretty interested in your idea. Do you know anyone currently doing that who I could potentially get some feedback from?<br />
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Thanks for the post!<br />
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<cite>Kayakman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french?id=1688216%3ATopic%3A648096&page=3#1688216Comment650403"><div>If you are opening your shop in a week, this may be too late.<br/> <br/>
What about using an 8 cup vac-pot for brewing, than keep it warm as it waits to be used. Depending on how busy your shop is you could have 2 or 3 of them ready to go.<br/>
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For the flavor extraction and freshness, this might even be one of the best options.<br/>
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BTW... keep us all posted on how your shop goes after opening.<br/>
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<cite>Mike said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french?id=1688216%3ATopic%3A648096&page=2#1688216Comment650296"><div>Thanks for the advice on airpots. It's refreshing to read this discussion about brewing to order vs. preparing for folks in a rush and its relation to a shop's role in the community. This is something I've been thinking heavily about as we prepare to open up in a week or so. The range of opinions available here is great food for thought! I'm really hoping we can both develop and maintain high coffee standards while also taking a role in community building.</div>
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</blockquote> Exactly like an older traditi…tag:www.baristaexchange.com,2009-10-09:1688216:Comment:6508102009-10-09T18:42:34.503ZBradyhttps://www.baristaexchange.com/profile/Brady
Exactly like an older traditional wine. Or a homebrewed beer for that matter.<br />
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The method is the same for one cup as I use for a carafe - just pour carefully and slowly with the fewest motions and all at once. No pausing, as that will cause the coffee to slosh back and forth across the screen and disturb the sediment. I use a clear glass Bodum and watch the sediment creep closer to the spout as I pour, stopping just before it escapes into the cup. Just like a homebrew, there'll be an ounce or…
Exactly like an older traditional wine. Or a homebrewed beer for that matter.<br />
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The method is the same for one cup as I use for a carafe - just pour carefully and slowly with the fewest motions and all at once. No pausing, as that will cause the coffee to slosh back and forth across the screen and disturb the sediment. I use a clear glass Bodum and watch the sediment creep closer to the spout as I pour, stopping just before it escapes into the cup. Just like a homebrew, there'll be an ounce or so left in the press when I'm done... the cost of doing business, I suppose.<br />
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Its easy to see the effect of this method by pouring three cups from the same press in the usual manner, righting the press between the first and second cup, then making sure to pour every last drop into the third cup. Now taste all three cups. Bet the first one tastes clearer.<br />
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As far as the sediment, I personally find that it mutes the flavors of the coffee - like looking through a very dirty window. I know that there are many that appreciate the contribution it makes to the cup, but I don't.<br />
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At the shop, we park the press on top of the espresso machine as it infuses - somewhere towards the middle where its nice and warm. At home, I wrap it with a towel and place in a warm spot. FWIW, I always decant my fren…tag:www.baristaexchange.com,2009-10-09:1688216:Comment:6505692009-10-09T12:55:28.580ZBradyhttps://www.baristaexchange.com/profile/Brady
FWIW, I always decant my french press into a 1L vacuum carafe when I make it at home. This lets my wife and I enjoy a batch over the span of half an hour on a Saturday morning. Plus I feel there is real benefit to carefully pouring the finished brew off of the sediment in one smooth motion. We only do single mug press at the shop, but even there we do it at the bar and decant into the customer's cup. If we add a larger press option in the future, we'd decant into vacuum carafe instead of…
FWIW, I always decant my french press into a 1L vacuum carafe when I make it at home. This lets my wife and I enjoy a batch over the span of half an hour on a Saturday morning. Plus I feel there is real benefit to carefully pouring the finished brew off of the sediment in one smooth motion. We only do single mug press at the shop, but even there we do it at the bar and decant into the customer's cup. If we add a larger press option in the future, we'd decant into vacuum carafe instead of sending the press to the table. Thanks for the advice on airp…tag:www.baristaexchange.com,2009-10-09:1688216:Comment:6502962009-10-09T04:36:29.724ZMikehttps://www.baristaexchange.com/profile/Mike902
Thanks for the advice on airpots. It's refreshing to read this discussion about brewing to order vs. preparing for folks in a rush and its relation to a shop's role in the community. This is something I've been thinking heavily about as we prepare to open up in a week or so. The range of opinions available here is great food for thought! I'm really hoping we can both develop and maintain high coffee standards while also taking a role in community building.
Thanks for the advice on airpots. It's refreshing to read this discussion about brewing to order vs. preparing for folks in a rush and its relation to a shop's role in the community. This is something I've been thinking heavily about as we prepare to open up in a week or so. The range of opinions available here is great food for thought! I'm really hoping we can both develop and maintain high coffee standards while also taking a role in community building. They are not used for French…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6495512009-10-08T19:50:28.713ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
They are not used for French press in our shops, we don't brew it like that. But, I have seen it done at shops like Octane in Atlanta in the smaller airpots.<br />
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<cite>Kayakman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french?page=2&commentId=1688216%3AComment%3A649513&x=1#1688216Comment649438"><div>how fast do you empty a 2.5 liter airpot at your shop?</div>
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They are not used for French press in our shops, we don't brew it like that. But, I have seen it done at shops like Octane in Atlanta in the smaller airpots.<br />
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<cite>Kayakman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french?page=2&commentId=1688216%3AComment%3A649513&x=1#1688216Comment649438"><div>how fast do you empty a 2.5 liter airpot at your shop?</div>
</blockquote> i was just going to do one co…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6495132009-10-08T19:37:32.783ZJared Rutledgehttps://www.baristaexchange.com/profile/JaredRutledge
i was just going to do one coffee through a fetco 2031e drip brewer in an airpot during the busy times (for people in a hurry), then cafesolo/chemex/press/pourover for everyone else. a guy doing pourovers at the WBC (he was from DC i think) gave me that idea, i think it's pretty common sense.<br />
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i don't think i'll go through more than one 2.5l airpot every 30-45 mins even at the busiest times.
i was just going to do one coffee through a fetco 2031e drip brewer in an airpot during the busy times (for people in a hurry), then cafesolo/chemex/press/pourover for everyone else. a guy doing pourovers at the WBC (he was from DC i think) gave me that idea, i think it's pretty common sense.<br />
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i don't think i'll go through more than one 2.5l airpot every 30-45 mins even at the busiest times. I recommend the 2.5 liter sta…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6494212009-10-08T18:55:57.931ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
I recommend the 2.5 liter stainless steel ones, like from Bunn. They last a long time, are easy to clean, and work well.
I recommend the 2.5 liter stainless steel ones, like from Bunn. They last a long time, are easy to clean, and work well. I know we are getting a bit a…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6492022009-10-08T17:47:28.130ZBradyhttps://www.baristaexchange.com/profile/Brady
I know we are getting a bit away from the original post, and hope the OP has gotten a satisfactory answer to his question. This is a relevant discussion though, so I'm glad its veering just a bit. If I'm off base, you have my apologies for keeping it "off track" for another minute.<br />
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The unfortunate fact that several have pointed out is that, in the US, the cheapening HAPPENED. The toothpaste is out of the tube. What many of us are trying to do is to redeem the coffee, to show people what they…
I know we are getting a bit away from the original post, and hope the OP has gotten a satisfactory answer to his question. This is a relevant discussion though, so I'm glad its veering just a bit. If I'm off base, you have my apologies for keeping it "off track" for another minute.<br />
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The unfortunate fact that several have pointed out is that, in the US, the cheapening HAPPENED. The toothpaste is out of the tube. What many of us are trying to do is to redeem the coffee, to show people what they have been missing. We're trying to "put the toothpaste back in the tube", which can be done, but it is very messy and requires much patience :). This, to me, is where airpotted french-press has great potential.<br />
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The big benefit that I see to the press-into-airpot approach is that you are bringing the coffee to the customer. You are giving them a taste of something better, a hint of what is truly possible, within their comfort zone. They can have it on their way to work without having to wait. Which may reinforce some less-desirable aspects of US culture, but may be useful as well. The key, I think, is to use it as an intermediate step. When the customer tries the airpotted version and comments on how much better it is than standard drip, follow up with a teaser "yeah, if you like that, come back when you have a few minutes to sit and I'll make you a fresh one". Maybe they don't, but maybe the teaser works... And even if it doesn't, the customer still gets a much better cup of coffee.<br />
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So here's my question...<br />
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We don't do an airpotted french press though I've contemplated adding this. Those that have, would you say it helped bridge the gap to doing more made-to-order?<br />
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Another question, for Mike: Do you think you'd have had as positive results with going exclusively with press-to-order if you'd not taken the intermediate step of airpotted?<br />
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Thanks all. You said:
"2a. I coffeehouse…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6490402009-10-08T16:17:31.579ZDeferiohttps://www.baristaexchange.com/profile/Deferio
You said:<br />
"2a. I coffeehouse is not a "3rd-space" if it does not provide community, which is not possible without the arts"<br />
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I a way I agree...but...<br />
People provide the arts and the Coffee House provides the opportunity. Coffee Houses always provide community....it's the "type" of community that is your concern.<br />
Coffee house=Frame<br />
Public= Painting<br />
If the public is bad at painting you will have less depth of character. If the public is good at it you will have great depth of character.<br />
But the…
You said:<br />
"2a. I coffeehouse is not a "3rd-space" if it does not provide community, which is not possible without the arts"<br />
<br />
I a way I agree...but...<br />
People provide the arts and the Coffee House provides the opportunity. Coffee Houses always provide community....it's the "type" of community that is your concern.<br />
Coffee house=Frame<br />
Public= Painting<br />
If the public is bad at painting you will have less depth of character. If the public is good at it you will have great depth of character.<br />
But the coffee house has never been successful at teaching people to paint...<br />
just successful at suggesting they learn. So coffee should not be a per…tag:www.baristaexchange.com,2009-10-08:1688216:Comment:6490102009-10-08T15:38:06.546ZDeferiohttps://www.baristaexchange.com/profile/Deferio
So coffee should not be a personal treat?<br />
I always thought that customers throughout history were under the impression that they were supposed to enjoy their coffee...not be made guilty for drinking it.<br />
You are pointing your espresso finger in the wrong direction.<br />
It is not a coffee houses job to add to culture but culture should add to the coffee house. What I mean to convey there is that... where you have a point to say that coffee houses of the past were involved with community more so than…
So coffee should not be a personal treat?<br />
I always thought that customers throughout history were under the impression that they were supposed to enjoy their coffee...not be made guilty for drinking it.<br />
You are pointing your espresso finger in the wrong direction.<br />
It is not a coffee houses job to add to culture but culture should add to the coffee house. What I mean to convey there is that... where you have a point to say that coffee houses of the past were involved with community more so than currently...my take is that the coffee house has always been neutral 3rd place and the people flavored it with activity. So the lack of this now is not a negative commentary on the coffee house because our job is to serve great coffee...but it is a negative commentary of social culture that continues to become more and more hermit-like.<br />
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<cite>Kayakman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french?page=2&commentId=1688216%3AComment%3A649001&x=1#1688216Comment649001"><div>It should be obvious, but I can make it more clear as this seems to be what you want.<br/> Some coffee cultures seem to be bent on playing/cashing in on the worse aspects of modern culture and turn coffee into a <b>commodity</b> that is part of a <b>quick-fix personal treat</b> life-style. I believe this shows coffee great disrespect, as historically it gave much more back the the community.
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<b><i>"Quality coffee is meant to build community, inspire creative expression, and drive us to social responsibility."</i></b> - Kayakman<br />
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When coffee is turned into a just a commodity or even gourmet commodity sold in paper cups and in drive-thrus, something central to what the <b>bean</b> has to offer us is lost. We all loss big time when the bean is pimped out.<br />
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Never the less... mike is sadly right, sometimes the coffee culture is so strongly one way that there is nothing that can be done but to join in and cash in like the rest. best just to go with the flow and not question it right?<br />
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<cite>Deferio said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/airpots-for-serving-french#1688216Comment648984"><div>Some of us still respect coffee and want to see it give more back to the communities around us than a quick fix. In some coffee cultures $$$ speak louder than core values... so you do what you have to do I guess.<br/> What is that supposed to suggest?</div>
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