Pour over brew bar: How to measure water? - Barista Exchange2024-03-29T15:15:19Zhttps://www.baristaexchange.com/forum/topics/pour-over-brew-bar-how-to?commentId=1688216%3AComment%3A763253&feed=yes&xn_auth=noAnd if that got confusing for…tag:www.baristaexchange.com,2010-01-29:1688216:Comment:7632532010-01-29T21:08:51.216ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
And if that got confusing for anyone... Mike is my boss. That's why he knows the setup so well... he designed it!<br />
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-bry<br />
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<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/pour-over-brew-bar-how-to?commentId=1688216%3AComment%3A762764&xg_source=msg_com_forum#1688216Comment762764"><div>I'll elaborate a bit. Ours aren't just <i>extra</i> 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each…</div>
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And if that got confusing for anyone... Mike is my boss. That's why he knows the setup so well... he designed it!<br />
<br />
-bry<br />
<br />
<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/pour-over-brew-bar-how-to?commentId=1688216%3AComment%3A762764&xg_source=msg_com_forum#1688216Comment762764"><div>I'll elaborate a bit. Ours aren't just <i>extra</i> 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each from foodservicewarehouse.com) They're not only used to catch excess pour, but empty turned upsidedown make great elevation for smaller cups, less drop less splash.<br/> <br/>
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/pour-over-brew-bar-how-to?page=1&commentId=1688216%3AComment%3A762750&x=1#1688216Comment762750"><div>I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).<br/><br/>The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)<br/><br/>-bry</div>
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</blockquote> I'll elaborate a bit. Ours ar…tag:www.baristaexchange.com,2010-01-29:1688216:Comment:7627642010-01-29T06:53:09.020ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
I'll elaborate a bit. Ours aren't just <i>extra</i> 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each from foodservicewarehouse.com) They're not only used to catch excess pour, but empty turned upsidedown make great elevation for smaller cups, less drop less splash.<br />
<br />
<cite>Bryan Wray said:…</cite>
I'll elaborate a bit. Ours aren't just <i>extra</i> 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each from foodservicewarehouse.com) They're not only used to catch excess pour, but empty turned upsidedown make great elevation for smaller cups, less drop less splash.<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/pour-over-brew-bar-how-to?page=1&commentId=1688216%3AComment%3A762750&x=1#1688216Comment762750"><div>I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).<br/><br/>The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)<br/><br/>-bry</div>
</blockquote> I always pour more than I nee…tag:www.baristaexchange.com,2010-01-29:1688216:Comment:7627502010-01-29T06:21:30.317ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).<br />
<br />
The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use…
I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).<br />
<br />
The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)<br />
<br />
-bry Yes, we place the device on t…tag:www.baristaexchange.com,2010-01-29:1688216:Comment:7626212010-01-29T03:23:10.501ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Yes, we place the device on the scale and pour the appropriate amount of water into the device. Water by volume equals its weight and vice versa.
Yes, we place the device on the scale and pour the appropriate amount of water into the device. Water by volume equals its weight and vice versa. you can always weigh your pou…tag:www.baristaexchange.com,2010-01-29:1688216:Comment:7626102010-01-29T03:09:01.244ZChris DeMarsehttps://www.baristaexchange.com/profile/ChrisDeMarse
you can always weigh your pouring kettle after you've tared the scale for its weight. Then when you preweigh the dose you don't need to worry about over pouring the final cup
you can always weigh your pouring kettle after you've tared the scale for its weight. Then when you preweigh the dose you don't need to worry about over pouring the final cup If you pull your cup out when…tag:www.baristaexchange.com,2010-01-28:1688216:Comment:7624702010-01-28T23:43:58.277ZPhil Proteauhttps://www.baristaexchange.com/profile/PhilProteau
If you pull your cup out when it is as full as you intend then let it drip the excess into the drain pan, you will not need to measure the water acuratly.
If you pull your cup out when it is as full as you intend then let it drip the excess into the drain pan, you will not need to measure the water acuratly.