I am planning to open a coffee shop early next spring and am currently doing research. I am considering incorporating pourover brewbars into the shop and would like some educated opinions. Do you think this brew method produces excellent coffee? Do you know of companies who manufacture the equipment? Any advice would be welcome. Thank you!

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Paul,
I couldn't help myself either. When I got cut I was bleeding black coffee. ;).
It is possible to remove most of the ? marks by doing market research but in the end you are right about the fact that you can only stand on the edge of the pool or door of the plane so long before it's time to jump. Hopefully with enough knowledge and your parachute in place to make the next phase the best time of your life....
Joseph



Paul Yates said:
I am in the process of waiting for loan approval, knowing that these are tight times. People that really care about me and my family are concerned about whether this business is going to work. I try to communicate what I KNOW deep down, and I try to assure them that I am aware that there is much I can't predict. But I have to do this. I have pressed as far as I can where I am currently, and if I wish to further my career, then this is the only way I can do so. Viva Barista!

Joseph Robertson said:
Right on Victoria,
When you get "negative" comments to your coffee idea's/ thoughts, it's only because your talking to the wrong person. I have "bean" there done that so to speak. We have been open for a little over a year and French Press is a main offering here. In fact it is the only offering at this time other than drinks made with the espresso machine. You are at home here on BX. I am finally at home here on BX. I'm here to offer you and anyone else support in your coffee dreams. I am living mine and I want to see you live yours.
Very Sincerely,
Joseph Robertson
--
Ambassador for Specialty Coffee and palate reform.
victoria fallon said:
Thank you to the coffee gods!!! I am hoping to open my own coffee bar someday once I get the financial backing and the proper location. Until then I have been busy writing my business plan, menus and designing my logo. One necessity that I have envisioned was offering french press and having a pour over station.

I have mentioned this to a few people and have been looked at as if I was a crazy person and had no clue to what people want and been left with the comment, "good luck with that". Having been in the restaurant business my entire adult life I am committed sharing information and educating my guests. I am staying true to my ideas and know that most people when given a choice are willing to step out of their normal routine. A superior product will always come out on top. I also think the vibe and ambiance to the space will also lend to that decision.

I am so happy to read all of these comments and find that great minds think alike!
Suzanne
check out the "owl shop" in new haven,ct. they have pourover... wildly popular.
S.
Sweet looking shop. Thanks!

Stephanie M. Jaworowicz said:
Suzanne
check out the "owl shop" in new haven,ct. they have pourover... wildly popular.
S.
Hi Suzanne,

A client of mine came to us with a need for this particular product. I'd just ask you to PM me for more info. I do have some pics on my page but i don't want to be seen as pushing my products!! lol
If you're really looking for something unique, I'd recommend poking around your local metal shops (bicycle builders, artists groups, etc) with an open mind and some ideas. If you're in it to win it with a pour-over bar, it would seem that the aesthetic of the whole process is a significant factor for you, and if that's so, you want your brew bar itself to be uniquely yours, and to match with the overall 'feeling' of your shop - after all, some customers will be looking at it for up to 4 minutes! If you're located in New England/Upstate NY I might even have some recommendations!
Hi,

I'm new here and very definitely a coffee-novice, so please excuse me if this is a silly question, but does anyone know what the optimum extraction/pour over time for this method is? Also, can you taste a real difference between french press and pour-over?

Cheers, Luce.
I'm sure the experienced palate can distinguish between the french press and the pour over. I'm looking forward to that taste test myself. I think the main reason for the choice of the pour over instead of or in addition to the french press is speed, convenience, and clean up and a few more I'm sure.
Joseph
--
Ambassador for Specialty Coffee and palate reform.

Luce said:
Hi,

I'm new here and very definitely a coffee-novice, so please excuse me if this is a silly question, but does anyone know what the optimum extraction/pour over time for this method is? Also, can you taste a real difference between french press and pour-over?

Cheers, Luce.
I am no expert, but I can taste a difference, or perhaps it's more correct to say I can "feel" the difference. Seems like pourover, Chemex, etc, have a tendency to really emphasize the acidity, the "brightness" of coffee. French press tends to showcase the caramel and chocolate flavors. At least, I think that's what I am tasting.

Y'all correct me if I am wrong.

That's one reason I like the Aeropress--I get both acidity and chocolate.

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