Replies to This Discussion

Permalink Reply by Kyle Fuller on March 22, 2012 at 1:52pm

 haha, responding to my own post! classic...

 

I'm trying to put together a pour-over station for my event catering operation, and am considering options for how to heat the hot water necessary.

I don't want to pull water from the espresso machine, obviously.  I have considered the following options:

1. electric kettle (or 3) like the Pino

2. dedicated boiler like Zojirushi 5.0L

My concern with these electric options is the power requirements.  I'm going to need more outlets than I already am using for the espresso and grinders.  Also, if business gets going fast, will the electric options be able to keep up?

So, I'm wondering if THIS is a good idea:

3. using a gas powered burner, hot plate, or even a single -use sterno to heat a water kettle.  This option requires no outlets and provides more "power" to heat more water more quickly.

What do you think?

Permalink Reply by Tom Sweeney on February 9, 2013 at 9:06pm

Hi, I've only done 2 events - the first was outdoors & fairly cold so I set up a small dual burner tabletop propane stove & had a borrowed 4 L Zojirushi.  I kept 2 large pots of water on the stove top & poured them from there into the Zojirushi as needed.  it worked well because the water was already at about 140 degrees when I poured it into the Zojirushi so it only took a few minutes to heat to temp.  2nd event was indoors & I had bought a cheaper brand of water heater, but it did not bring or keep water up to advertised temp - worked OK, but was worried about quality of pourover.  I did not use the tabletop burners for this event - would probably be beneficial, but worried about open flame indoors.  I've since bought a Zojirushi so I think that will be OK.  It does take close to 20 minutes to get up to full temp.