I have always found that more grounds does not make a better pot of coffee, I find that the proper portion does. With both the Fetco and Bunn I have always been able to make a great pot of coffee.
In evaluating the costs of a brewer you need to factor in repairs, or lack of repairs. I have had to repair more Bunn brewers (in my former job) and grinders than Fetco brewers, or Ditting (or Mahlkonig ) grinders.
joepfohl Senior Member Joined: 29 Sep 2004 Posts: 205 Location: Pompey, NY Expertise: I love coffee
Grinder: Solis Maestro Drip: Bodum+BonJour FP, Melitta... Roaster: Fresh Roast Plus 8, Cast...
Posted Fri Oct 15, 2004, 10:08am Subject: Re: coffee equipment for new cafe?
Ok. I really have to ask. Youre opening a small cafe that specializes in making, let me get this straight, grilled cheesse sandwiches? That really interests me. how many different kinds of grilled cheese sandwhiches can there be...hmm...the possibilities (i think). Please inform me as to how many kinds there are.
Also. I really admire that you see that great coffee could be an essential part of your cafe. I think there should be good coffee in every resturant and...
gsusser Senior Member Joined: 2 Oct 2004 Posts: 17 Location: jersey city, nj Expertise: I love coffee
Posted Fri Oct 15, 2004, 11:59am Subject: Re: coffee equipment for new cafe?
Joe, the choices are almost endless. I plan to serve about 15 different kinds of cheese at the onset. Approximately 12 of these will be so called classic sandwiches, i.e., American, Cheddar, Jack, Provolone, etc. Then there will be 2 or 3 more upscale sandwiches that rotate every week or so. Considering cheeses can be mixed, the choices are that much more. There's also a plethora of toppings which can be used. I plan on offering stuff no one else offers, like chutneys, English mustards and English pickles, jams, pestos as well as the ever popular tomato, bacon or ham. Put the cheese and toppings in between 2 thick slices of great bread, and nothing could be finer. There happen to be 2 places in NYC that have a similar concept, though neither offers upscale items nor the choices that I plan to offer.
As for serving good coffee, my motivation was fairly simple and based on my experience. I'm sick and tired of not being able to get a good cup of coffee at a restaurant, and that includes the best places in NYC. The coffee/espresso making "chore" is often delegated to the low man on the totem pole, like the busser or dishwasher. Some places have great equipment, buy good coffee, but are clueless when it comes to maintenance.
And I'm sorry to rant also. I could go on and on and on.
Posted Sat Oct 16, 2004, 3:13am Subject: Re: coffee equipment for new cafe?
I am starting an espresso catering buz and I currently own a 2group LC and a 3group LM. I am using the LM rite now but I will soon try they 2group LC. Ill let you know what I believe the differance is and if the LM would be worth the extra $$ with your interests in mind.
onocoffee Senior Member Joined: 5 Sep 2002 Posts: 729 Location: Towson, Maryland Expertise: Just starting
Espresso: La Marzocco Linea 2AV, 3AV &... Grinder: 4 Mazzer Major Autos, Compak... Vac Pot: That crazy Bodum eSantos Drip: Bunn CWT Twin, Bunn Water... Roaster: Petroncini The Crumb
Posted Mon Oct 18, 2004, 6:51pm Subject: Re: coffee equipment for new cafe?
Jook-
The new Fetco machines with the Extractor shower head pulses the water for thorough saturation of the grinds and proper extraction. That's the biggest difference between Fetco and Bunn.
Like someone else said, it's very important to have the proper ratio of grinds to water for a quality cup of coffee (presuming your beans are quality and not something like foil-packed Sysco).
Water quality is paramount. Too little or too much mineral content will have massive impact on your cup quality. Have your water checked and then look for systems from companies like Cirqua or Everpure.
I disagree that a cafe is unable to maintain production with press pots. Press pots have the advantage of a "richer" cup because of the minor sediment and residual oils left in the cup that are extracted using a paper filter. Cafes like Stumptown Coffee Roasters press their coffee in large press pots, putting the coffee in airpots and dumping the leftovers every 15 minutes or so. It's impressive and makes a great cup of coffee.
And if later, your choices are between a Cimbali and a Marzocco, I would go for the Marzocco everytime.
Posted Fri Oct 22, 2004, 1:25pm Subject: Re: coffee equipment for new cafe?
I've been sharing some PM's with Jook through a different forum btu am really enjoying this public discussion as well. Those of you not familiar with Manhattan and the upwardly mobile upscale areas adjacent to it such as certai parts of Hoboken, Jersey City, Brooklyn etc. would likely be surprised to see how successful a niche operation in the food service can be. If it's not bheing duplicated in to many other places and the quality is held to a very high standard it's amazing how well niche or specialty places can do.
I don't think I've ever had a truly exceptional grilled cheese sandwich anywhere but in my own kitchen and great milkshakes are tough to find. With a bnit of marketing and some good word of mouth the combination is sure to be a slam dunk - especially if good quality coffee is added to the mix.
Using individual Melitta cones or press pots is a really cool idea but labor intensive. Stumptown is a very busy place that does plenty of volume. It's my understanding that they actually have one person dedicated full time all day to do nothing but prepare press pots, rinse and refill the airpots etc. It strikes me that it may be impractical for a small cafe that has only one or two employees (whose primary responsibility will be food prep and serving) to use such a labor intensive method of preparation.
It was interesting to see the comment on frequency of repair for Bunn vs. Fetco - that's an issue whichmost people don't give much though to at tiem of purchase but it's a crucial thing to think about in long range planning.
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