Make the Most of Your Roast

Published Wednesday, October 01, 2008

Consumers are getting to be ever more discerning in the quality expectations of their coffee. It used to be that high volume coffee was just drip brewed with unsophisticated equipment and held in simple urns. The latest coffee equipment you should consider for your restaurant offers more science to the art of coffee making. Commercial coffee makers range in size from a single one-half gallon decanter unit to very large banquet urns. The small decanter or bottle brewers have been around for decades and will serve well. An alternative many smaller operations are using is shuttles which are ...

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