Coffee is a key—and profitable—onsite beverage. Here are the six different variables that will lead to brewing perfection:
1. Water. Since water makes up about 98 percent of a cup of coffee, it’s only logical that good water will go a long way to making a great coffee. A good water filter is a must. Ideally water should be free of any odors or off tastes and dissolved minerals should be about 50-100 parts per million.
2. Time. The time water is in contact with ground coffee determines how well and how much coffee is extracted. The ideal balance of coffee strength is the amount of coffee used and the time it’s in contact with water. You want to optimize this balance for the best coffee.
3. Temperature. The perfect water temperature during brewing is about 200°F, but may vary between 195° and 205°F, depending on the grind and coffee type.
4. Turbulence. As hot water passes over the ground coffee, turbulence is created, which determines how soluble material is released into the mix.
5. Filtration. Filters must be porous enough to allow extracted coffee solubles to flow through while not allowing solids to pass through. A quality paper filter is a must.
6. Cleanliness. Keep your coffee equipment clean. Use a good cleanser made for coffee equipment daily. Specially made cleansers will ensure that undesirable tastes are not transferred and hard water deposits will be removed.
If you want to make your operation known for a great cup of coffee, choose the right equipment and follow the elements of better brewing noted above.
Dan Bendall (email@example.com) is a principal of FoodStrategy, a Maryland-based consulting firm specializing in planning foodservice facilities. He is a member of Foodservice Consultants Society