Not sure if I would like such system (serving) in a coffee bar. We actually use a pour-over coffee maker at home, but that’s a complex machine where you just put coffee and water and don´t have to watch over anything or even wait (it can be programmed to start in advance on its own). The main thing is that it heats the water itself and the pod below the kettle is heated… no temperature loss issues at all.
whoops….Tell Yehuda one way to get it hot again is to use a small water to grounds ratio then add boiling water after pour over process is done.
Best taste comes from using small water-to-grounds ratio during the brew anyway, as well as limiting brew time (3 min) and using water just below boiling temp for the brew. After brew is finished, you can add boiling water to produce the proper volume and strength. For me that’s a one-to-one ratio. I get about half the finished volume from the water that’s brewed and about half from adding boiling water after. It does heat it back up effectively.
A pre-heated insulated mug could minimize the cold coffee issue if you want to “pour over”.
Not sure if I would like such system (serving) in a coffee bar. We actually use a pour-over coffee maker at home, but that’s a complex machine where you just put coffee and water and don´t have to watch over anything or even wait (it can be programmed to start in advance on its own). The main thing is that it heats the water itself and the pod below the kettle is heated… no temperature loss issues at all.
C’mon! It’s a comic strip! It’s funny!
arf ze french traditional way of making coffee…
also the traditional German way. Did not know there is another way to make coffee when I was young.
Now I prefer Greek coffee…
Yehuda, you have to find a way to make it hot. These things take a bit of effort and creativity.
I do a pour-over at home and it’s a natural for on the road too:
http://oceanaircycles.com/2014/06/03/coffee-outside-6/
Easy, simple, uses least technology. Good tasting results. Tell Yehuda one way to get it hot again is to use
whoops….Tell Yehuda one way to get it hot again is to use a small water to grounds ratio then add boiling water after pour over process is done.
Best taste comes from using small water-to-grounds ratio during the brew anyway, as well as limiting brew time (3 min) and using water just below boiling temp for the brew. After brew is finished, you can add boiling water to produce the proper volume and strength. For me that’s a one-to-one ratio. I get about half the finished volume from the water that’s brewed and about half from adding boiling water after. It does heat it back up effectively.
Spoonfull of decent instant coffee with hot water does me…