Induction cooktop or electric kettle for portable pour over bar? - Barista Exchange2024-03-29T08:21:31Zhttps://www.baristaexchange.com/forum/topics/induction-cooktop-or-electric-kettle-for-portable-pour-over-bar?commentId=1688216%3AComment%3A1482277&xg_raw_resources=1&feed=yes&xn_auth=noTrue story - much agreed! I h…tag:www.baristaexchange.com,2013-09-06:1688216:Comment:14827172013-09-06T17:30:46.844ZDaniel Demershttps://www.baristaexchange.com/profile/DanielDemers
<p>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!</p>
<p>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!</p> Does the non-variable electri…tag:www.baristaexchange.com,2013-09-06:1688216:Comment:14822912013-09-06T01:39:13.292ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>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.</p>
<p>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.</p> I've also used the non-variab…tag:www.baristaexchange.com,2013-09-06:1688216:Comment:14822122013-09-06T01:02:23.442ZDaniel Demershttps://www.baristaexchange.com/profile/DanielDemers
<p>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.</p>
<p>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.</p> Thanks for all the pointers!…tag:www.baristaexchange.com,2013-09-06:1688216:Comment:14824022013-09-06T00:34:11.525ZJeff Macphersonhttps://www.baristaexchange.com/profile/JeffMacpherson
<p>Thanks for all the pointers! I think my wife was really annoyed with me telling her how awesome this site is all day.</p>
<p>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....</p>
<p>Thanks for all the pointers! I think my wife was really annoyed with me telling her how awesome this site is all day.</p>
<p>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....</p> You can "cheat" using fewer B…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14821052013-09-05T23:55:50.055ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>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.</p>
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<p>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.</p>
<p> </p> Also if you can, bring hot wa…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14822072013-09-05T23:42:01.783Zzack burnetthttps://www.baristaexchange.com/profile/zackburnett
<p>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. </p>
<p>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. </p> I agree with Mike. We've used…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14824972013-09-05T20:41:26.609ZDaniel Demershttps://www.baristaexchange.com/profile/DanielDemers
<p>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!</p>
<p>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!</p> PIA. The Bonavita variable ke…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14821972013-09-05T17:10:46.159ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>PIA. The Bonavita variable kettle is the better tool for the job.</p>
<p>PIA. The Bonavita variable kettle is the better tool for the job.</p> How was the induction plate?…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14824942013-09-05T16:34:26.838ZJeff Macphersonhttps://www.baristaexchange.com/profile/JeffMacpherson
How was the induction plate? I'm just thinking we could use the induction plate elsewhere in the shop.
How was the induction plate? I'm just thinking we could use the induction plate elsewhere in the shop. Prior to the release of the B…tag:www.baristaexchange.com,2013-09-05:1688216:Comment:14820932013-09-05T16:28:15.446ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>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.</p>
<p>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.</p>