Has anyone encountered a commercial cafe that uses exclusively vacuum brewers. Or does anyone know of a 'commercial grade' vacuum brewer? Is it do-able considering the time it takes to brew the coffee? After reading all the message boards out there on coffee, it appears that this method is one of the best. Why not use it on a 'commercial basis'? Or are there commercial grade brewers out there that can produce similar coffee as these vacuum brewers?? If so, which ones? I'm very intrigued by the vacuum brewing method but this method sounds like it is just for 3-5 cups. Yes, I'm a novice on this forum, but if one wanted to pursue this method of brewing for a commercial establishment, what would you recommend one do to brew a suffient amount of coffee for the increased traffic? I've read that Stumptown Coffee Roasters in Portland uses the French Press. Does anyone know if this is their sole method of brewing? If so , how do they deal with the increased volume demands since a French press is not likely to yield much coffee either. Just curious as to what everyone thinks.
Ceasar :lol:
Ceasar :lol: