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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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.
Derryl Reid said:
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.

Wow. Starting to wrap my head around what that means.

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.

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.

You'd be looking for 20 of those 5 gallon cambros.

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.

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.

The sheer scale is definitely something to consider when contemplating brewing options.
And did I say we are doing this three days in a row!!!

Brady said:
Derryl Reid said:
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.

Wow. Starting to wrap my head around what that means.

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.

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.

You'd be looking for 20 of those 5 gallon cambros.

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.

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.

The sheer scale is definitely something to consider when contemplating brewing options.
Derryl Reid said:
And did I say we are doing this three days in a row!!!


Did I say that you're hosed?

So which event is this, if I may ask?

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?
Brady we are less than a month away from the event, so I don't think we have the time.
But I'll send you a message!

Brady said:
Derryl Reid said:
And did I say we are doing this three days in a row!!!


Did I say that you're hosed?

So which event is this, if I may ask?

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?
Update:

I wanted to thank you all for your help!

The event ended up only contracting for 800 cup per day so it ended up being not a problem!

I still want to find or make something to brew large batch (1000L or 265gal)

Cheers

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