Re: Commercial French Press Question
- From: Chris Staley <rcs914@xxxxxxxxx>
- Date: Sat, 17 Sep 2005 16:47:48 -0700
On Sat, 17 Sep 2005 11:49:30 -0600, bernie <bdigman@xxxxxxxxxx> wrote:
>Am thinking of going to all french press instead of pour-over in the
>coffeehouse. Anybody have any real experience with this sort of
>logistic? I understand that Stumptown in Portland is all frenchpress.
>I'm wondering what is the largest FP available and the logistics of
>cleaning a gazzilion FP pots a day.
>Bernie
Bernie, in all honesty, I would ask "why?". The only reason I can
think of is that you don't have enough room on the counter for the
revolving urns, plus the 4 group marzocco :-D
I'm not trying to flatter you, just I want to state the simple truth
that one of the very best, and I really truly mean that, cups of
coffee I have ever had was in your shop (that really delicious
Brazillian one, can't remember where it was from exactly). As much
as I occasionally enjoy a French Press, it isn't something I want to
drink every day. I personally prefer the clarity of filter drip (or
even better vac pot, all the benefits of FP, very little of the
sediment). I realize that it would be a lot more difficult to have
vac in a commerical environment though.
You might want to try it out, and see how your customers like it, but
I think that the convenience in a busy environment of being able to
just pour a cup out of the thermal urns and go might still be
worthwhile.
Chris "still wishes he lived closer to Las Cruces" Staley
.
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