Hey all,
I know a lot of folks are using pour-over stations or chemex brewers in their cafes, so here's my question:
How are you controlling the brewing temperature? Do you fill the kettle from a tower or boil in the kettle? If you boil in the kettle, do you wait a certain amount of time before pouring or do you do it immediately?
I've been playing with my chemex at home and talking with my roaster about installing a pour-over station in the cafe, so I'd love to know what other folks are doing.
Thanks for the comments!
- Adam.
You need to be a member of Barista Exchange to add comments!
Replies