Article
Coffee equipment advances ease of brewing
From dispenser/servers for holding to automated features for brewers, operators have plenty of options.
January 21, 2010
Coffee was once an afterthought for many quick-service chains. But with Starbucks, Dunkin' Donuts and even McDonald's in a heated coffee battle, other brands have pulled the brew off the back burner.
Some, such as Hardee's and Chick-fil-A, have recently developed a new blend. Others have purchased their roasters or turned to those companies to develop a private label. And many are turning to coffee equipment manufacturers for new ways to brew and hold their hot brews.
For decades, coffee brewing technology involved a timer set to add a designated volume of water over the grounds, and a thermostat to heat coffee to a certain temperature. Now, machines can be set for multiple brew times and brew volumes to allow operators to achieve the desired flavor profile.
Mitch Eastman, senior national account manager for specialty coffee equipment manufacturer Fetco, shared some advancements in brewing and holding technology:
Pre-wet option
Many restaurants are serving fresher brews, as roasters create smaller batches. Equipment has only been recently designed to accommodate those fresh grounds, which could not achieve full extraction because of the carbon dioxide levels, a byproduct of roasting, in the grounds.
With the pre-wet option, brewing machines soften the grounds and release the carbon dioxide encapsulated on them. "So you get a better, more complete extraction from that coffee," Eastman said.
Brewing options
Some brands serve more than one coffee offering, including options such as decaf or flavor shots. Programmable brewing machines allow operators to set the timing, volume and flavorings per each product's recipe, allowing different brews to be made with a touch of a button.
Eastman said that operators are now giving more attention to decaf options because of increased consumer interest, including those who prefer the taste profile. And decaf coffees require different brewing variables to accommodate the softer grounds, a byproduct of the decaffeinating process.
"It used to be just a convenience for people who can't drink caffeine. Now people drink decaf for the actual flavor, so it's more important that it's brewed correctly," he said.
Water filtration
A number of QSRs have added water filtration systems, which if properly maintained, can help prevent brewing equipment becoming clogged with impurities in water. It also helps chains keep the taste of the coffee consistent systemwide, since water taste profiles can vary by region.
Proper maintenance of such systems is important, Eastman warned. "The filters are only as good if they are maintained," he said. "Some need to be changed every six months. If you don't change it for a couple years, that's worse than not having one because the filter is plugged."
Holding equipment
Reducing waste is a continual concern for operators, and coffee is no exception. Operators in the past may have simply brewed the coffee into a traditional glass pot, meaning the coffee would begin to break down within about half hour. Now holding equipment allows QSRs to retain product quality for longer and reduce waste.
One option is the insulated airpots, most often used in c-stores. These pots require users to move a lever handle or pump a button on the top of the container to dispense the coffee. Operators serving hundred of cups of coffee a day need to be mindful that their moving parts make them more prone to breaking, Eastman said.
Insulated coffee dispenser/servers have a faucet that allows dispensing with one hand, making them more efficient for QSRs with a large coffee volume. Restaurants offering self-serve refills might find these more user-friendly for customers who can't manage the two-handed dispensing required of the airpots. The dispenser/servers also typically hold more than airpots.
Such equipment can slow the breakdown of the coffee from 20 to 30 minutes in a glass pot to a two- to four-hour window. But that doesn't mean operators should assume the coffee will maintain its desired taste profile for the maximum length, he warned.
"It's a misnomer that you can hold it forever in those (insulated servers)," Eastman said. "What we manufacture will keep it hot longer than that, but operators need to answer, 'Is the product servable?'"
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