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yamhill
Senior Member


Joined: 1 Feb 2009
Posts: 37
Location: Portland, OR
Expertise: I love coffee

Espresso: Silvia PIDed, Nuova...
Grinder: Mazzer Major
Vac Pot: yama
Drip: hario and chemex
Roaster: hot air & drum in the works
Posted Tue Sep 10, 2013, 9:26am
Subject: Corporate coffee service
 

I've been pegged as a coffee geek and tasked with helping improve the coffee service at work.  By way of scale: we use right at 100 pounds per month.  We have 7 coffee stations consisting of curtis slg grinders, curtis tlp brewers, and press pots.  Have any of you worked through the options for this sort of demand level with equipment, service contracts, etc?

John
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,479
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Tue Sep 10, 2013, 4:38pm
Subject: Re: Corporate coffee service
 

Not on that scale but what is it that you are seeking to do?
Run a service, improve costs, effecency ?

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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yamhill
Senior Member


Joined: 1 Feb 2009
Posts: 37
Location: Portland, OR
Expertise: I love coffee

Espresso: Silvia PIDed, Nuova...
Grinder: Mazzer Major
Vac Pot: yama
Drip: hario and chemex
Roaster: hot air & drum in the works
Posted Wed Sep 11, 2013, 8:44am
Subject: Re: Corporate coffee service
 

The primary objective is to improve the coffee service for the office.  I'm starting to collect bids, and I'm feeling my way forward.  Of course being a corporate environment, budgets will play a role, but the initial indications are that we can improve with the current budget.

Our current vendor delivers coffee every two weeks - and who knows how old it is when it gets here.  The grinders and brewers are fairly standard commercial units from what I can tell.  I think the primary problem is the old coffee.  Old coffee in plus almost any level of service or brewing technology is going to produce swill.  The second problem is the service.  I don't think they ever clean the grinders and only rarely clean the brewers.

John
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