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Permalink Reply by Phil Proteau on January 28, 2010 at 3:43pm

If you pull your cup out when it is as full as you intend then let it drip the excess into the drain pan, you will not need to measure the water acuratly.

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Permalink Reply by Chris DeMarse on January 28, 2010 at 7:09pm

you can always weigh your pouring kettle after you've tared the scale for its weight. Then when you preweigh the dose you don't need to worry about over pouring the final cup

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Permalink Reply by Jay Caragay on January 28, 2010 at 7:23pm

Yes, we place the device on the scale and pour the appropriate amount of water into the device. Water by volume equals its weight and vice versa.

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Permalink Reply by Bryan Wray on January 28, 2010 at 10:21pm

I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).

The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)

-bry

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Permalink Reply by Mike McGinness on January 28, 2010 at 10:53pm

I'll elaborate a bit. Ours aren't just extra 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each from foodservicewarehouse.com) They're not only used to catch excess pour, but empty turned upsidedown make great elevation for smaller cups, less drop less splash.

Bryan Wray said:

I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).

The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)

-bry

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Permalink Reply by Bryan Wray on January 29, 2010 at 1:08pm

And if that got confusing for anyone... Mike is my boss. That's why he knows the setup so well... he designed it!

-bry

miKe mcKoffee aka Mike McGinness said:

I'll elaborate a bit. Ours aren't just extra 12oz SS pitchers but rather purchased specifically for use on the pourover station. ($3.90 each from foodservicewarehouse.com) They're not only used to catch excess pour, but empty turned upsidedown make great elevation for smaller cups, less drop less splash.

Bryan Wray said:

I always pour more than I need... but on purpose. It keeps the end of the pour from stalling out on larger sizes, you avoid temp drop because you are pouring maybe 4-5 times (going back to the water tower in between pours so the water is always right at temp) instead of just one or two pours (letting the water be exposed to air and grow cold).

The extra after I pull the cup? If your drain is plumbed... well... then obviously you just let it run into that. If it isn't (ours isn't) then just use a steaming pitcher to catch the excess after you pull the cup. Problem solved for the price of the steaming pitcher in the back that you don't use for whatever reason =0)

-bry

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