Been wracking my brain, trying to figure out a way to maintain my commitment to brewing by the cup freshness, and also be able to provide a cup of coffee for that customer in a freakin' rush, without having to resort to putting French pressed coffee in a thermal dispenser of some type.
Thought of this yesterday, and at first glance, this could work. I am asking those of you that use the Aeropress regularly to critique this idea, as to whether or not it would work into the flow of the bar....
Make an Aeropress station, four presses, or maybe two stations with 3 presses. Cups underneath, with room enough for togo cups and mugs (maybe a stand for short cups like some espresso machines). Grinder with programmed settings, based on cup size. Water tower and a Hario or Takahiro kettle, or even just a frothing pitcher. Place grinders, small sink, and knock box in between the espresso machine and Aeropress station. Use gold mesh mod instead of paper filters.
Here is how I see this working: Customer comes in, wants a cup of coffee, but doesn't want to wait for Chemex or press. I grab a togo cup, place it under the station. Take the Aeropress off the stand with filter already in place, place it under the grinder and hit the 16 oz program button. The specified dose for 16 oz coffee is ground into the Aeropress, which I then place back on the station. Dispense hot water into water kettle, pour appropriate amount into Aeropress, stir, press, fill togo cup to requested level, place Aeropress in sink, put lid on cup, send customer out, wait on next customer. If possible, remove filter screen, pop out puck into knock box, rinse press and filter, replace on station.
After practice and getting into the groove on this, I think I could easily have a cup ready to go in a minute or less. That seems fast enough, and the coffee would be a lot better, in my opinion. I could have my cake and eat it, too.
Ok, now you pros feel free to pick it apart and tell me what won't work... :)
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