This question relates to my resent posts! 
For large venue! 

Has anybody ever brewed and quick chilled coffee to re-warm the following day? 

We are looking at serving a very large group over a very short period of time in an out door area - power/water is an issue! 

One thought is; to brew and chill the coffee and warm at event location! 

Any other suggestions are welcomed! 

Cheers!! 


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Use a cold brewing method, so your coffee won't be bitter. You can make vats of the stuff, and then re-warm as needed.
How big of a group?

Seems like gently warming a large volume of pre-brewed coffee might actually be harder than just brewing onsite. How did you plan to rewarm?

We've only done a couple of outside/offsite events, but in those cases have brewed at the store and done runs with fresh coffee as needed.

Looking forward to other thoughts.
Thanks Janice

I was just doing the research on Cold brew methods.
Do you really need a toddy or can you just fashion something up to do the same thing?
do you have a good recipe for cold brew? grind -roast level - ratio's?


Janice said:
Use a cold brewing method, so your coffee won't be bitter. You can make vats of the stuff, and then re-warm as needed.
could be as high as 3,000 - and a coffee drinking crowd!

Brady said:
How big of a group?

Seems like gently warming a large volume of pre-brewed coffee might actually be harder than just brewing onsite. How did you plan to rewarm?

We've only done a couple of outside/offsite events, but in those cases have brewed at the store and done runs with fresh coffee as needed.

Looking forward to other thoughts.
do 2kg of coarse ground coffee to 15l of water, makes a double strength concentrate. i use paint strainers from lowes and stretch them over the lip of a 5 gallon bucket. i think you'd be better off just selling iced coffee since it's hot out anyways.
Or if you have the money, large cold-brew systems are made by Filtron, Hario & others. I've had better flavor results using the smaller Toddy brand brewers, but you would need a LOT of them as they only make about 1/3 gallon of concentrate at a time.

You should be warned that the flavor profile of cold brewed coffee is quite different than other brewing methods. Another advantage would be that you then have the option of serving iced coffee as well. Just re-constitute the concentrate with cold water instead of hot.

My system is; 1 pound per 1 gallon, grind slightly finer than french press, wet filter, add water, wait for bloom (5 min on average) gently break crust with a swirling motion, steep 12 hours, re-constitute with 50% concentrate & 50% water.
I would think cambros are the way to go they keep coffee hot for 5 or 6 hours and if you r close enough to your store you can run back and forth. I myself have 7 cambros maybe you can borrow some from some one so you dont have to buy them all or if it a yearly event maybe buy a few each year. I have lent mine out and I would hope if I needed something some one some where would help me. The last event I did was for 7 cambros of coffee it is a yearly event. It took me about 3 hours to brew using a dual g brewer and 2 air pot brewers. It took me longer to make than it took them to drink it. The coffee was done at 6 and I was back in my store by 9 with 7 very empty cambros.
Sounds like a couple of ok alternatives... nothing that's gonna make your coffee really shine, but it'll be coffee.

I'll throw in Aeropress and espresso machine as a concentrate-brewing method - totally impractical for the size crowd you're talking about, but they are the sort of uber-concentrate you'd need to be able to reconstitute using only very hot water.

My question is still how will you re-warm? This will definitely determine which options are even viable.

Its really too bad there isn't a system that will let you quickly brew a massive quantity of coffee using just 190-200 degree water. Keeping water at viable brew temperatures for an hour or two with no or minimal power is totally doable. Seems like there should be something like this. Maybe time for me to hit the workshop?
Jared Thanks!

What ratio of concentrate to water do you use? 1:6oz ?

I am thinking we could use stainless steal strainers (China caps) industrial kitchen size.
This seems the way to go! Then we can offer both iced and hot coffee!

There seems to be two opinions though; course over fine grind? I would lean toward the course grind as well.



Jared Rutledge said:
do 2kg of coarse ground coffee to 15l of water, makes a double strength concentrate. i use paint strainers from lowes and stretch them over the lip of a 5 gallon bucket. i think you'd be better off just selling iced coffee since it's hot out anyways.
Broken record here.

Derryl, how are you planning on re-warming?

Just curious.
note i said double strength concentrate, so for a 16 oz. iced coffee i do ~5 oz. of concentrate, ~5 oz. of water, then ice.

i just do coarse grind cause it leaks through the paint strainer otherwise.

and brady's right, how are you going to warm it?
Sorry Guys not avoiding the question!
Just don't know the answer, we are supplying the coffee & helping with logistics!

I was told by the chef (catered event) that they can heat on site no problem.
I'll get back to you with the answer.

Thanks again Jared on the ratio,
We have some control over cup size so we would work with an 8oz cup hot and cold.

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