PourOver Brewbars
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!
Replies to This Discussion
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Permalink Reply by Moto-Espresso Coffee Carts on
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Permalink Reply by Julian Gan on
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Up here in Vancouver, wherever I go and see a pourover bar, it usually is comprised of Hario equipment. It definitely seems to be an novelty thing that's just recently emerged amongst the "trendy" coffee shops here. While I'm more partial to a Clover or syphon-brewed cup myself, pourover bars are much less expensive to set up and maintain (and anything's better than regular drip from a machine). From what I've read about other companies, it will be beneficial to see how efficiently you and/or your baristas are able to man the station if you're situated in a particularly high-volume environment.
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Permalink Reply by Joseph Robertson on
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Julian, are you familar with Stumptown Coffee in Portland Oregon?
They have a tasting room setup to sample there roasts and coffee beans ready to buy. This tasting room is setup with pourover stations. Works well in high volume if you have enough staff trained for it. I can't remember if I saw airpots or not.
JoeR
Julian Gan said:Up here in Vancouver, wherever I go and see a pourover bar, it usually is comprised of Hario equipment. It definitely seems to be an novelty thing that's just recently emerged amongst the "trendy" coffee shops here. While I'm more partial to a Clover or syphon-brewed cup myself, pourover bars are much less expensive to set up and maintain (and anything's better than regular drip from a machine). From what I've read about other companies, it will be beneficial to see how efficiently you and/or your baristas are able to man the station if you're situated in a particularly high-volume environment.
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TruBru mention above is a very clean solution but one of our BE members has a custom built station he put togather for much much less $.
Joe
Julian Gan said:Up here in Vancouver, wherever I go and see a pourover bar, it usually is comprised of Hario equipment. It definitely seems to be an novelty thing that's just recently emerged amongst the "trendy" coffee shops here. While I'm more partial to a Clover or syphon-brewed cup myself, pourover bars are much less expensive to set up and maintain (and anything's better than regular drip from a machine). From what I've read about other companies, it will be beneficial to see how efficiently you and/or your baristas are able to man the station if you're situated in a particularly high-volume environment.
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Permalink Reply by James Liu on
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I love pourovers. 21st Street has a sweet setup: http://www.flickr.com/photos/21streetcoffee/3729342965/
And Intelly Mill Park now does pourover for its primary drip coffee method. http://chi.intelligentsiacoffee.com/?p=208
Hario makes great drippers, but they can be hard to come by. They're not ridiculously expensive, something like $9 wholesale, but good luck finding someone that carries them consistently.
Also, you might consider Clever Coffee Drippers. I have a couple coming my way, and will report back when I get some coffees through them.
Oh, and you need a good hot water tower. Curtis makes a 5 gallon tower with a PID and which will aerate the water on a cycle or on demand. The refresh rate on that thing is astounding, even on 120 power.
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Yes, I am using the Hario drippers with good success on top of my TruBru brewbar. Since I am mobile, I started out using airpots strictly for hot water. This is a good solution to keep the water hot and fresh. I also am using a 5 gallon Cambro container which keeps the boiled water hot even in the coldest winter months. Unused hot water is much cheaper to pour out than brewed coffee! I have considered the Curtis tower and may go with it in another cart.
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I want to reiterate how fantastic the Hario ceramic cone brewers make our coffee. The taste is fuller than say a Melitta ceramic brew cone with four holes in the bottom. The Hario has a large open hole the size of a $.50 cent piece in the bottom. It also boasts of raised and spiral air channels to guide the coffee downward and the vented air upwards. The service time is cut in half and the cup is ready for the customer quicker than the other styles which I like. I used to sometimes fight with the trapped air between the filter and cone with a stir stick. The brew seems to vent better with more air. That said, the Hario filter brewer has spiral lines that really function well. I really recommend these for taste, ease of use and faster pour overs when your coffee line is long! Buy some and see I am not exaggerating...I don't own own any Hario stock...but I may have to if these catch on in the USofA.
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Permalink Reply by Mike M on
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Aside from the additional effort it takes for the barista, are there any other downsides other than the additional wait time?
Conceptually, this sounds like a great idea for shops looking to boast quality and freshness of their products, and if the only real pitfall is the minute or two it takes to make the coffee, it appears to be the best option!
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Another possible downside is the fact that ceramic is breakable vs. plastic. But in a coffee shop, cups are breakable too. The Hario Cone continues to impress me after using Melitta ceramic and plastic cones. They are good but the Hario is best. Looking at the Hario website they offer, "clear" or colored filter cones. I strongly suspect they are plastic---I ordered some to find out. Finally, another drawback is that I'm not sure you can run to the corner store for the paper filters, so you'll have to stock-up. Goooooooooooo....Hari-ooooooooooh!
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Permalink Reply by victoria fallon on
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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!
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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!
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Permalink Reply by Paul Yates on
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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!
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