newwavecafe Senior Member Joined: 24 Apr 2012 Posts: 2 Location: UK Expertise: Pro Barista
Posted Tue Apr 24, 2012, 4:56pm Subject: Storing Americanos in a drip pot
Hi there
I work in a small coffee shop with a two group machine, each portafilter has a double spout. This means I always have to make at least two single shots or a double. Which means if I make a single I have to waste a shot.
I've been told that in the summer I can use the wasted shot for iced coffee, and I can always buy a single spout handle, but as I've been thinking about getting a drip machine would there be anything wrong with making an Americano with the wasted shot, and then turning on the drip machine (empty of course) and pouring the Americano into the pot? And then using that pot as I would if it was full of filtered coffee, i.e. serving customers who just ask for "a normal cup of coffee".
It seems to be an ideal solution for me, as it will mean less wasted coffee, and it means I can have a quick pot of coffee at my disposal without needing to buy different beans and a separate grinder (I'd rather not have to keep changing the grind setting backwards and forwards on my main grinder).
I am probably going to get abused for suggesting this, but I'd be interested to hear your thoughts!
JDHarding Senior Member Joined: 31 Aug 2007 Posts: 1,099 Location: WA, USA Expertise: I love coffee
Espresso: Ascaso Steel Pro PID Grinder: Nuova Simonelli MDX,... Vac Pot: None Drip: Hario v60 Roaster: Behmor, Fresh Roast
Posted Tue Apr 24, 2012, 6:37pm Subject: Re: Storing Americanos in a drip pot
Err.. because you have a two group machine you have to run both groups at the same time, pulling two shots? I don't think that's how a two group machine is supposed to work.
Or do you mean using a 2 spout portafilter and pulling a shot into two shot glasses, but only needing one?
johnboddie Senior Member Joined: 28 Nov 2008 Posts: 147 Location: Virginia Expertise: I love coffee
Espresso: Brasilia Mini Classic,... Grinder: Rocky, KitchenAid Pro Drip: Cuisinart (non-grinding)
Posted Tue Apr 24, 2012, 6:40pm Subject: Re: Storing Americanos in a drip pot
Of course you're going to get abused. If you're not the owner, you may even get abused out of a job.
When people go into a coffee shop, they don't expect to lay down money for "left-over" coffee. The first customer who sees you doing what you describe will search out another shop, and she'll tell her friends as well.
Most two-group machines have controls that allow the barista to select a single or double shot. If your machine doesn't, you must be using a real antique. And yes, you can position the cup so that both spouts pour into it.
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 2,313 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: Vario W
Posted Tue Apr 24, 2012, 6:43pm Subject: Re: Storing Americanos in a drip pot
Yes you can make cold drinks out of left over espresso or cold brewed coffee. But I think learning how to pull one shot when needed is the best answer for your question.
Coffeenoobie
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D4F Senior Member Joined: 15 Mar 2012 Posts: 1,191 Location: USA Expertise: I like coffee
Espresso: Gaggia Classic PID Grinder: Preciso
Posted Tue Apr 24, 2012, 7:10pm Subject: Re: Storing Americanos in a drip pot
I used to watch baristas at *$'s toss a shot when they made a large drink with a triple shot. They said that there had been a management decision that all shots would be doubles, and wasted when odd numbers were ordered. They said that it took less training, and for better consistendy consistency.
newwavecafe Said:
I work in a small coffee shop with a two group machine, each portafilter has a double spout. This means I always have to make at least two single shots or a double. Which means if I make a single I have to waste a shot.
I've been told that in the summer I can use the wasted shot for iced coffee, and I can always buy a single spout handle, but as I've been thinking about getting a drip machine would there be anything wrong with making an Americano with the wasted shot, and then turning on the drip machine (empty of course) and pouring the Americano into the pot? And then using that pot as I would if it was full of filtered coffee, i.e. serving customers who just ask for "a normal cup of coffee".
It seems to be an ideal solution for me, as it will mean less wasted coffee, and it means I can have a quick pot of coffee at my disposal without needing to buy different beans and a separate grinder (I'd rather not have to keep changing the grind setting backwards and forwards on my main grinder).
You seem to work in a shop where decisions are made and then at the end you are buying the beans and worrying about waste??? Maybe just a great and thoughtful employee. Not trying to give you a bad time, but understand.
newwavecafe Senior Member Joined: 24 Apr 2012 Posts: 2 Location: UK Expertise: Pro Barista
Posted Wed Apr 25, 2012, 2:38am Subject: Re: Storing Americanos in a drip pot
Hi
Thank you all for your replies, and for only a small amount of abuse! Yes it is my coffee shop, I'm just starting out. I have a completely manual machine, no buttons I'm afraid. I time shots and watch the flow and cut the extraction that way.
I'm going to try it, and taste it after an hour. I wouldn't leave it any longer than that. If it tastes the same or better than drip coffee would, then I don't see why it wouldn't be acceptable.
In response to the left over coffee comment. It's a valid point. Most of my customers are espresso lovers who appreciate the care I take to prepare their coffee and they love the end result. If the idea I am proposing works, and a customer asks me for an Americano or a Long Black, and I have a spare one saved in the pot, I obviously wouldn't use it, I'd grind the beans and make them a fresh one. I would only use the spare if I get the sort of customer who takes great pleasure in telling me how annoyed they are that they can't just order a coffee anymore, everything's foreign on the menu. They want a cup of filtered coffee and so if my "left over" Americano tastes as good as filtered coffee would, everyone's happy. In fact I am guessing it would taste much better than the stale filtered coffee you get in most places would. Providing I still serve freshly ground coffee to my espresso loving customers I don't think they'll care that I save my wasted shots. We'll see!
JDHarding Senior Member Joined: 31 Aug 2007 Posts: 1,099 Location: WA, USA Expertise: I love coffee
Espresso: Ascaso Steel Pro PID Grinder: Nuova Simonelli MDX,... Vac Pot: None Drip: Hario v60 Roaster: Behmor, Fresh Roast
Posted Wed Apr 25, 2012, 4:21pm Subject: Re: Storing Americanos in a drip pot
If someone wants regular coffee, do a manual pour-over station and make the coffee infront of their face, then charge a premium for the work. I think you can get away with charging $5-7 for manual pour-over coffee. Japan gets away with charging $15 per 4-6oz cup for their pour-overs. You can also do french presses and siphon pots. Charge them for the amount of work that went into making their specific cup of coffee. All sorts of various ways to make delicious coffee without resorting to giving your customer old, cold, stale coffee that'll make them never return to your shop again.
And espresso is only good for about 5 minutes after it's made. After that it tends to turn sour/gross.
Posted Wed Apr 25, 2012, 5:11pm Subject: Re: Storing Americanos in a drip pot
If you had started out transparently you might have gotten some better answers. You began with, "I work at..." which is quite a bit different from, "I own a shop."
Now, since it is your shop, make the decision whether it is better to learn to make single shots or to toss the extra shot when a single is needed. The answer will depend on the traffic flow, number of employees to train, and the total financial decisions as to the cost to do singles when necessary vs. the waste to toss the extra (Or just drink it yourself ;-) ). If it is really busy, and a single is ordered, why not call out, "Anyone else here want a single?" and that way you can use.
But store it warm? If you are busy enough to turn it over that quickly then it wouldn't be an issue. If it is going to sit, yuchhh. Stored cold, maybe. For iced drinks, cooking or baking, etc. In the big scheme of things, how many single a week would you toss out? Nobody likes to waste, but the real answer is, what is the actual cost of the waste vs. the solution?
I would also consider any applicable local health regulations.
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