Replies to This Discussion

Permalink Reply by Barry Zeitlin on July 5, 2008 at 9:27am

Barbara...

Solution is fairly simple (I think) .. instead of brewing full pot, to be placed into your airports, simply brew half or quarter pots. In addition, rather than "waste" the leftover coffee, cube it and use for Iced beverage mix.

-Barry

Permalink Reply by Brady on July 13, 2008 at 5:31pm

French-press or manual pourover. In either case, just do it for them behind the bar and serve them the finished cup. If you work your process right, it will only take 3-4 minutes total... just long enough to ring them up and have a little chat. It'll be cost-effective and efficient for you, plus they get the "wow factor" of having a freshly made cup of the coffee of their choosing. Make sure you market it as the premium product that it is though - it may be the best cup they've ever had.

Good choices for manual pourover are a Chemex, Melittta, one of the porcelain cones from Sweet Marias, or Bodum Kona.

Permalink Reply by Brady on July 13, 2008 at 5:33pm

See Troy Reynard's blog post on this...

Permalink Reply by John on October 21, 2008 at 7:03pm

In slow season, instead of brewed coffee, you might also use your espresso machine and serve Americanos instead of drip.