Im about to embark on a new endevour that will require me to provide enough brewed coffee (caf & decaf) to serve over 320 coffee drinking professionals in abouta 45 minute period. Now I am have no problem serving these size numbers with cappuccinos (although not in 45 minutes, more like over a 2 hour period) and plenty of times I've served upwards of I would say 17 gallons of coffee to a large crowd (which I can handle with a couple of cambros & airpots with 2 good bunn pour over machines and a couple of hours to start brewing coffee) But this is something that I want to make sure Im doing the best possible job so I need a way to brew as much coffee as quickly as possible so I can serve the freshest coffee when the doors open. I dont want to start brewing coffee at 2:30 in the morning so by 6:30 when they get there I've got 35 gallons of coffee brewed & in cambros ready for them. First off, I like my sleep & 2nd, I dont want to be serving coffee that was brewed hours before they drink. I'll be doing this 8 times a year & Im willing to pick up some equipment to do it right if I can afford it! I guess I need a suggestion on a machine that either I can brew enough coffee at the shop & place into Cambros (I guess at least 6 5 gallon cambros) and take it to the location. Or something that would be semi easily transportable to take the brewer to the location with me & brew it there & continue brewing in the 45 minute period to keep coffee fresh & never run out. From what I gather the group shows up about 15 minutes before breakfast starts & I'll need coffee outside in the lobby while they meander. Then the doors will open for the breakfast & I'll need more coffee for the breakfast & during the presentation. The majority of the coffee will be served in the first 45 minutes before the presentation starts. The group that currently does it apparently isnt doing a very good job & thats why Im being called in since I've done work with a few of the people there with the cappuccino bar. Bad looking cambros, bad coffee, running out before its over, etc. Ive been told they provide 6 5 gallon cambros so Im going off those numbers. I've ever heard that occasionally they will run out of coffee in the cambros & throw an institution glass pot on the buffet line for people to pour out of (the venue has a basic pour over brewer available for use) & they use powder creamer. Not the quality this crowd of CEOs & Executives is looking for. So I want to provide the same quality coffee to this group as I provide to my customers regularly (fresh ground, fresh brewed) and Im having trouble working out the logistics of brewing that much coffee while keeping it fresh & great. Any suggestions will be appreciated.
Thanks
Mitch
Bella Caffe
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