Best french presses - Barista Exchange2024-03-28T14:08:14Zhttps://www.baristaexchange.com/forum/topics/best-french-presses?commentId=1688216%3AComment%3A1514178&x=1&feed=yes&xn_auth=noAs previously stated, the tho…tag:www.baristaexchange.com,2014-04-10:1688216:Comment:15141782014-04-10T13:14:59.804Znick placakishttps://www.baristaexchange.com/profile/nickplacakis
<p>As previously stated, the thought of heat retention should be irrelevant.</p>
<p>Having said that, as an owner of multiple coffee shops, I encourage my staff to constantly question and educate themselves with anything relevant to what we do. I encourage my baristas to constantly think of better ways of doing things and then discuss further to see if in fact it is a better way and in line with our overall business concept. The point is any owner worth his weight encourages thought, after…</p>
<p>As previously stated, the thought of heat retention should be irrelevant.</p>
<p>Having said that, as an owner of multiple coffee shops, I encourage my staff to constantly question and educate themselves with anything relevant to what we do. I encourage my baristas to constantly think of better ways of doing things and then discuss further to see if in fact it is a better way and in line with our overall business concept. The point is any owner worth his weight encourages thought, after all it sounded to me like you were thinking about cost savings as well as efficiency which was being thought of with the operations best interest. Some of the greatest developements in my business have come from enthusiastic staff members. I look to foster that, not stunt it. So cheers to you for trying to add value.</p>
<p>Nick</p>
<p> </p> You're absolutely right, it i…tag:www.baristaexchange.com,2014-04-09:1688216:Comment:15140652014-04-09T17:21:22.114ZTheresa Szentendreihttps://www.baristaexchange.com/profile/TheresaSzentendrei
<p>You're absolutely right, it is ultimately up to him! I should have explained my role a little more, I am the agm of the restaurant and the manager of the coffee program, so I do have a little say in the decision making. He had come to me wondering about whether the switch was positive or not as he is a chef not a barista!</p>
<p>As far as holding coffee in a press I absolutely agree, however because the presses do go straight out to tables we don't really get to control how long the coffee…</p>
<p>You're absolutely right, it is ultimately up to him! I should have explained my role a little more, I am the agm of the restaurant and the manager of the coffee program, so I do have a little say in the decision making. He had come to me wondering about whether the switch was positive or not as he is a chef not a barista!</p>
<p>As far as holding coffee in a press I absolutely agree, however because the presses do go straight out to tables we don't really get to control how long the coffee resides in them beyond telling guests our recommendations.</p>
<p>We did a couple tests using the stoneware pots and found that they actually lost heat faster than the bodum glass ones anyways, though if they were preheated properly I'm sure they'd be similar. The only other major difference was that the body of the stoneware pot was much narrower and taller than the bodums we are used to and that affected the bloom significantly. </p>
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<p>At the end of the day though, if he prefers the look of the stoneware then that is what we will use and we will make good coffee in it. I was just curious if anyone had had any experience using them in a shop and whether or not they preferred them to other materials.</p>
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<p>Thanks!</p> Thoughts? It's the owner's sh…tag:www.baristaexchange.com,2014-04-08:1688216:Comment:15137752014-04-08T20:17:22.235ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>Thoughts? It's the owner's shop. Beyond that press pot coffee should be poured immediately after plunging or it sits there and over extracts so heat retention, except during infusion time, is mute.</p>
<p>Thoughts? It's the owner's shop. Beyond that press pot coffee should be poured immediately after plunging or it sits there and over extracts so heat retention, except during infusion time, is mute.</p>