Re-warming coffee / Large event - Barista Exchange2024-03-29T10:57:22Zhttps://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?commentId=1688216%3AComment%3A848382&feed=yes&xn_auth=noUpdate:
I wanted to thank yo…tag:www.baristaexchange.com,2010-08-20:1688216:Comment:9060572010-08-20T13:59:24.700ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Update:<br />
<br />
I wanted to thank you all for your help!<br />
<br />
The event ended up only contracting for 800 cup per day so it ended up being not a problem!<br />
<br />
I still want to find or make something to brew large batch (1000L or 265gal)<br />
<br />
Cheers
Update:<br />
<br />
I wanted to thank you all for your help!<br />
<br />
The event ended up only contracting for 800 cup per day so it ended up being not a problem!<br />
<br />
I still want to find or make something to brew large batch (1000L or 265gal)<br />
<br />
Cheers Brady we are less than a mont…tag:www.baristaexchange.com,2010-05-17:1688216:Comment:8483822010-05-17T02:10:33.991ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Brady we are less than a month away from the event, so I don't think we have the time.<br />
But I'll send you a message!<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?page=2&commentId=1688216%3AComment%3A848359&x=1#1688216Comment848359"><div><cite>Derryl Reid said:…</cite></div>
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Brady we are less than a month away from the event, so I don't think we have the time.<br />
But I'll send you a message!<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?page=2&commentId=1688216%3AComment%3A848359&x=1#1688216Comment848359"><div><cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?commentId=1688216%3AComment%3A848345#1688216Comment848349"><div>And did I say we are doing this three days in a row!!!<br/> <br/></div>
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Did I say that you're hosed?<br />
<br />
So which event is this, if I may ask?<br />
<br />
I'm brainstorming on a large, low electricity brew system for you as we speak, by the way. The heart of it is a pair of 50-gallon gas residential hot water heaters and a couple of 5-gallon bucket french presses. Interested?</div>
</blockquote> Derryl Reid said:And did I sa…tag:www.baristaexchange.com,2010-05-17:1688216:Comment:8483592010-05-17T01:33:34.284ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?commentId=1688216%3AComment%3A848345#1688216Comment848349"><div>And did I say we are doing this three days in a row!!!<br></br> <br></br></div>
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<br />
Did I say that you're hosed?<br />
<br />
So which event is this, if I may ask?<br />
<br />
I'm brainstorming on a large, low electricity brew system for you as we speak, by the way. The heart of it is a pair of 50-gallon gas residential hot water…
<cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?commentId=1688216%3AComment%3A848345#1688216Comment848349"><div>And did I say we are doing this three days in a row!!!<br/> <br/>
</div>
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<br />
Did I say that you're hosed?<br />
<br />
So which event is this, if I may ask?<br />
<br />
I'm brainstorming on a large, low electricity brew system for you as we speak, by the way. The heart of it is a pair of 50-gallon gas residential hot water heaters and a couple of 5-gallon bucket french presses. Interested? And did I say we are doing th…tag:www.baristaexchange.com,2010-05-17:1688216:Comment:8483492010-05-17T01:19:02.892ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
And did I say we are doing this three days in a row!!!<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?id=1688216%3ATopic%3A847281&page=2#1688216Comment848345"><div><cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?x=1&id=1688216%3ATopic%3A847281&page=1#1688216Comment847296"><div>could be as high as 3,000 - and a coffee drinking crowd!…<br></br> <br></br></div>
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And did I say we are doing this three days in a row!!!<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?id=1688216%3ATopic%3A847281&page=2#1688216Comment848345"><div><cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?x=1&id=1688216%3ATopic%3A847281&page=1#1688216Comment847296"><div>could be as high as 3,000 - and a coffee drinking crowd!<br/> <br/> <cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event#1688216Comment847292"><div>How big of a group?<br/> <br/> 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?<br/> <br/>
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.<br/>
<br/>
Looking forward to other thoughts.</div>
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Wow. Starting to wrap my head around what that means.<br/>
<br/>
If your crowd is 3,000 and "its a coffee-drinking crowd" maybe you assume 2/3 are having coffee - so 2,000 coffees? Assume 8oz hot cups holding 6oz each (room for cream - gaa! lets not even think about that for a second) that's 12,000 oz, roughly 100 gallons of coffee.<br/>
<br/>
With the concentrate method, Jared's recipe works out to about 1lb per gallon of double-strength concentrate, or 1lb for 2 gallons coffee. You'd need 50lbs of coffee. Even using some rather low-ratio drip recipes (5-6oz per gallon) you'd still need 1lb for every 3 gallons of coffee, so 33lb of coffee.<br/>
<br/>
You'd be looking for 20 of those 5 gallon cambros.<br/>
<br/>
How many stations are you thinking of setting up? If it was 10, each station would only have to handle 200 cups of coffee... which takes care of your serving time issue. If you assume you can get 3-5 people a minute through each station, everyone could be served in under an hour.<br/>
<br/>
Wow. Not sure how helpful this is for you, but its blowing my mind a little. In that 10 station scenario, each station would serve more customers in an hour than I see on a good day.<br/>
<br/>
The sheer scale is definitely something to consider when contemplating brewing options.</div>
</blockquote> Derryl Reid said:could be as…tag:www.baristaexchange.com,2010-05-17:1688216:Comment:8483452010-05-17T01:11:28.544ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?x=1&id=1688216%3ATopic%3A847281&page=1#1688216Comment847296"><div>could be as high as 3,000 - and a coffee drinking crowd!<br></br> <br></br> <cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event#1688216Comment847292"><div>How big of a group?<br></br> <br></br> Seems like gently warming a large volume of pre-brewed coffee…</div>
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<cite>Derryl Reid said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event?x=1&id=1688216%3ATopic%3A847281&page=1#1688216Comment847296"><div>could be as high as 3,000 - and a coffee drinking crowd!<br/> <br/>
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event#1688216Comment847292"><div>How big of a group?<br/> <br/> 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?<br/>
<br/>
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.<br/>
<br/>
Looking forward to other thoughts.</div>
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<br />
Wow. Starting to wrap my head around what that means.<br />
<br />
If your crowd is 3,000 and "its a coffee-drinking crowd" maybe you assume 2/3 are having coffee - so 2,000 coffees? Assume 8oz hot cups holding 6oz each (room for cream - gaa! lets not even think about that for a second) that's 12,000 oz, roughly 100 gallons of coffee.<br />
<br />
With the concentrate method, Jared's recipe works out to about 1lb per gallon of double-strength concentrate, or 1lb for 2 gallons coffee. You'd need 50lbs of coffee. Even using some rather low-ratio drip recipes (5-6oz per gallon) you'd still need 1lb for every 3 gallons of coffee, so 33lb of coffee.<br />
<br />
You'd be looking for 20 of those 5 gallon cambros.<br />
<br />
How many stations are you thinking of setting up? If it was 10, each station would only have to handle 200 cups of coffee... which takes care of your serving time issue. If you assume you can get 3-5 people a minute through each station, everyone could be served in under an hour.<br />
<br />
Wow. Not sure how helpful this is for you, but its blowing my mind a little. In that 10 station scenario, each station would serve more customers in an hour than I see on a good day.<br />
<br />
The sheer scale is definitely something to consider when contemplating brewing options. Seems to me like just brewing…tag:www.baristaexchange.com,2010-05-16:1688216:Comment:8481822010-05-16T21:46:05.411ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
Seems to me like just brewing on site with a couple of pourovers might be easier. Perhaps you could look into renting them from a rental type place. Would be better taste-wise for sure, which may get you future referrals.
Seems to me like just brewing on site with a couple of pourovers might be easier. Perhaps you could look into renting them from a rental type place. Would be better taste-wise for sure, which may get you future referrals. Sorry Guys not avoiding the q…tag:www.baristaexchange.com,2010-05-16:1688216:Comment:8481162010-05-16T20:57:55.801ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Sorry Guys not avoiding the question!<br />
Just don't know the answer, we are supplying the coffee & helping with logistics!<br />
<br />
I was told by the chef (catered event) that they can heat on site no problem.<br />
I'll get back to you with the answer.<br />
<br />
Thanks again Jared on the ratio,<br />
We have some control over cup size so we would work with an 8oz cup hot and cold.
Sorry Guys not avoiding the question!<br />
Just don't know the answer, we are supplying the coffee & helping with logistics!<br />
<br />
I was told by the chef (catered event) that they can heat on site no problem.<br />
I'll get back to you with the answer.<br />
<br />
Thanks again Jared on the ratio,<br />
We have some control over cup size so we would work with an 8oz cup hot and cold. note i said double strength c…tag:www.baristaexchange.com,2010-05-16:1688216:Comment:8479942010-05-16T17:52:19.434ZJared Rutledgehttps://www.baristaexchange.com/profile/JaredRutledge
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.<br />
<br />
i just do coarse grind cause it leaks through the paint strainer otherwise.<br />
<br />
and brady's right, how are you going to warm it?
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.<br />
<br />
i just do coarse grind cause it leaks through the paint strainer otherwise.<br />
<br />
and brady's right, how are you going to warm it? Broken record here.
Derryl,…tag:www.baristaexchange.com,2010-05-16:1688216:Comment:8479462010-05-16T16:54:48.433ZBradyhttps://www.baristaexchange.com/profile/Brady
Broken record here.<br />
<br />
Derryl, how are you planning on re-warming?<br />
<br />
Just curious.
Broken record here.<br />
<br />
Derryl, how are you planning on re-warming?<br />
<br />
Just curious. Jared Thanks!
What ratio of…tag:www.baristaexchange.com,2010-05-16:1688216:Comment:8479092010-05-16T15:03:52.229ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Jared Thanks!<br />
<br />
What ratio of concentrate to water do you use? 1:6oz ?<br />
<br />
I am thinking we could use stainless steal strainers (China caps) industrial kitchen size.<br />
This seems the way to go! Then we can offer both iced and hot coffee!<br />
<br />
There seems to be two opinions though; course over fine grind? I would lean toward the course grind as well.<br />
<br />
<br />
<br />
<cite>Jared Rutledge said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event#1688216Comment847416"><div>do…</div>
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Jared Thanks!<br />
<br />
What ratio of concentrate to water do you use? 1:6oz ?<br />
<br />
I am thinking we could use stainless steal strainers (China caps) industrial kitchen size.<br />
This seems the way to go! Then we can offer both iced and hot coffee!<br />
<br />
There seems to be two opinions though; course over fine grind? I would lean toward the course grind as well.<br />
<br />
<br />
<br />
<cite>Jared Rutledge said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/rewarming-coffee-large-event#1688216Comment847416"><div>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.</div>
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