Manufacturers make specific coffee equipment for different applications. For example, operators serving high-end coffee should consider systems combining a precision coffee grinder and brewer. With dual coffee bean hoppers, this type can brew two types of coffee into a decanter or airpot.
Lower-volume operations can go with single brewing or instant draw with coffee concentrate and hot water. Another option is a one-cup brewing unit, which can take more time but may be preferable for low-volume operations. One-cup brewers allow restaurants to offer variety and freshness without a huge investment.
In high-volume operations, water used for coffee will need to be heated quickly, which often means a greater electrical capability is necessary. The higher the voltage, the faster the coffee brewer temperatures will recover. For brewers producing 64 ounces at a time or less, 110-volt units will be adequate. Most commercial brewers, though, will need 208, 220 or 240 volts and 30 or more amps.
All types of coffee brewers require some type of water inlet, a water heating unit, a drip or spray head, and a filter. For operations such as mobile carts and catering operations that don’t have access to a water line, operators can use airpot and decanter brewers that are directly fed by 3- and 5-gallon plastic water bottles. Others work with a flow jet pump that feeds water from the same bottles using a pressure pump and connections for the units.
Like electrical capabilities, it is easy to underestimate the necessary water pressure. Any brewer plumbed into a facility requires a certain amount of water pressure to adequately feed the unit. Water pressure is often measured in a static condition, but this will not provide an accurate reading. To accurately determine the water pressure, it needs to be read during a dynamic phase or when water is running through the machine to properly measure the flow rate. In some cases, the water feed line may need adjusting or the coffee brewer may need to be relocated to an area where there is greater or stronger water capacity. Automatic brewers are generally hooked up to a ¼-inch water line.
Space is another factor when specifying coffee equipment. Operations with smaller footprints are best served by pour-over brewers, which occupy about 2 square feet; larger urns require 5 square feet.
The most critical element when purchasing coffee equipment is the water quality since the main issue with coffee brewers is lime scale. Assess water quality to ensure the utilization of the appropriate filters to control scale, taste and odor. Address water conditions with either a filter or scale prohibitor, which not only will help minimize lime scale buildup but also extend the service life of the coffee brewer.
Those needing coffee dispensing from a closed container should incorporate an airpot or thermal server. For large-volume dispensing, thermal serving dispensers measure 9 or 18 inches wide and accommodate up to 1½ gallons of coffee.
Big brewers are best located on back counters, out of customers’ view. The brewer should be properly designed to flow correctly. Operators need to think about how cups flow into the station, serving of coffee, disposing of trash, water connections and the placement of the grinder in relation to the brewer. Also take into account how to store and serve milk, cream and other add-ins.
For fine-tuning coffee flavor, digital brewers adjust brew strength by use of pre-infusion, pulsation and bypass as well as the varying temperature and volume settings. Features for these units vary, depending on the model.
Modular coffee brewers include a bean grinder and an option to add side refrigeration for storing milk to produce cappuccinos, lattes and other espresso beverages. Flavor stations are another add-on with some models.
Assess holding times prior to purchasing coffee equipment. High-capacity brewing units and urns holding coffee longer without deterioration can provide variety without a lot of waste and ensure freshness over time. Thermal carafes keep coffee fresh for about an hour. Those with built-in timers provide greater control. Glass carafes only hold coffee for about 18 minutes.
Coffee equipment technology has focused mostly on the brewing process. Features like pulse brew, bypass and preinfusion capabilities help operators produce and maintain a particular coffee profile and ensure consistency.
Brewers with digitally looped heat control keep coffee fresh for an extended period of time, while units with USB ports allow users to pre-program recipes. A self-diagnostics capability on some brewers checks for mineral buildup, simplifying maintenance. Touch-screen operation offered with some brewers provides easy and intuitive operation.
Energy efficiency represents another point of emphasis for this equipment. More efficient heating elements are available, in addition to units designed with better heat-holding capability within the cavity. When idle for an extended period, some brewers will automatically go into sleep mode; in this case, the heating element allows the temperature to drop, which helps conserve energy.
