I am working on my menu in my shop, and am trying to decide about my brewing offerings. I will be having a pourover bar, rather than airpots of mechanical drip coffee, due to my commitment to providing the freshest cup possible. I plan to have a drip station, Chemex, French Press, and possible Aeropress (I realize that few shops use this as a brewing method. I know of one.) I realize that some shops brew French press to pour into airpots, primarily to get them through the rush. However, I am wondering if it is possible to do this with Chemex?

I am currently using my new 8 oz. Chemex at home, learning the brewing process. Based on Jason Dominy's recommendation, I am using 55 grams of ground coffee, and 25 oz of hot water. My pour pattern is 5 oz, water, bloom, 10 oz., wait, 10 oz.

If I wanted to double this, for instance, would I simply double the coffee and water, follow the same pour pattern while adjusting the pour quantity? Or am I risking overextraction? Eventually, one will be unable to hit that 4 minute extraction window. So how far can I take it?

I am not opposed to using French press as the main brewing procedure for airpots during the busy time of the day, but am not familiar with this process. I can brew enough French Press for my wife and I, but I have never attempted a large press worth.

Also, while this has been addressed, I would like some clarification. I know Bunn and Curtis make water towers. Does anyone else? What water tower do you like most, and why?

Views: 684

Reply to This

Replies to This Discussion

I don't find this the least antagonistic, just direct, as I have become accustomed when reading your thoughts, Jay. Thank you for the advice. I do realize that as the first coffee shop in my community, I have the privilege to set the bar, so to speak. And I really do want to set it high. Having worked as a sales manager in a bakery, I understand the "it's easier to never start it, than to take it away" concept, and you are right.

As far as the practicing and establishing my brewing standards, I have been working on it at home, as well as trying stuff on my coworkers. I will continue to do so.

Mike, I know all about the Black Friday late rush. Happened here at the bakery, but fortunately, we were fully staffed. I was running the ovens, so I didn't have to contend with the starved shoppers.

Thanks for all the advice, and the encouragement.

Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2024   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service