In shop vac-pot?
In my opinion and experience, I prefer vac-pot over any other conventional brewing method if it is done properly. Therefore, I was wondering what would be the the most efficient way of offering in-shop, vac-pot brewed coffee. Theoretically, this method would be reserved for irregular coffees, micro lots, CoE samplings, etc. and served on a single mug basis. This is because these coffees would be of a lower demand, and a higher price/value than the daily brewed coffees that sell in great volume. Some may have noticed similar systems in other shops like Murky with their french press, and Peregrine Espresso with their pour over system, both great, but God would vac-pot be bad ass.
Any thoughts?
And no, I'm not getting a Clover, it's cool, but I'm not made of money.
Any thoughts?
And no, I'm not getting a Clover, it's cool, but I'm not made of money.
Replies to This Discussion
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Permalink Reply by Djaya on
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I wonder if it's possible to make an automatic vac pot torch. That way you just put it on the table and let the coffee make itself. Afterwards you just go up to the table take of the top and let the customers enjoy their cup of joe.
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Permalink Reply by Mike on
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How about Blue Bottle's syphonbar!http://www.flickr.com/photos/latteart/2419819465/
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Permalink Reply by The Barista Formerly Known As JavaJ on
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There is actually a long history of this, and it is definitely seeing a resurgence, especially here in the US. There are a few shops that are doing this exactly how you described it.
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