Induction cooktop or electric kettle for portable pour over bar?

Long story long... my wife and I opened our own coffee shop about two months ago and we're super busy. We have a pour over bar in house and it does a decent amount of business- not a ton but enough. A lot of our customers are commuters who want a faster cup but we get a good amount of coffee lovers who like it. Anyway- we've been asked to set up a pour over bar at an art festival and I'm wondering about logistics. Currently we're getting the hot water for the pour over bar from the bun coffee maker. I know this isn't the BEST way but its the right temp and its quick. Moving on. I'm trying to figure out how to boil water at our pour over bar at this festival. I'm torn between an induction burner

and two kettles

or just getting two of these.

Is there someone here who has experience with this?

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I'm sorry, I'm really new here. Should I have posted this in Equipment and Tech? I don't want to be rude and cross post it but I'll gladly delete it and post it over there if it'll help. 

Prior to the release of the Bonavita variable 1L (gooseneck has EXCELLENT pour control) we used an induction plate. Can't recommend the Bonavita variable high enough, love 'em.

How was the induction plate? I'm just thinking we could use the induction plate elsewhere in the shop.

PIA. The Bonavita variable kettle is the better tool for the job.

I agree with Mike. We've used 2 kettles per 3 pour over cones, and it seems to work well. It takes 6-7 minutes to boil a full liter from room temp, so plan accordingly!

Also if you can, bring hot water with you and keep it in a thermal holder so you don't have to start the boil from room temp water.  If the festival is high volume, which I assume it will be,  I don't know how you'd be able to pull this off boiling a couple of kettles at a time.  Maybe four or six kettles would work if you can't have hot water on hand.  

You can "cheat" using fewer Bonavita variable kettles during a slam. They work very well with no overshoot by heating FAST until 10f before set point then finish CREEPing slowly up to target temp. Set it 10f higher than desired and pull it just as it hits temp.


Thanks for all the pointers! I think my wife was really annoyed with me telling her how awesome this site is all day.

The festival is only expected to draw about 350 people per day... but still, being out of the comfort zone and all. It sounds like I should look into the variable temp kettles....

I've also used the non-variable temp kettles as well, which can be just as effective if you stick a callibrated thermometer in one of the vent holes in the cap and track temp that way.

Does the non-variable electric Bonavita have the "hold" function? It's way nice to be able to have the kettle just sit there +/- 1f of set point waiting as you can with the variable kettle... Sure the variable model costs more, but the pain of more $ is short lived compared to joy of use which lasts and lasts.

True story - much agreed! I have some I bought pre-variable-temp kettles, so they can still function well. I like to think of it as a part of the craft I get to master when manning the brew bar. Silver lining!

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