Do commercial coffee makers brew at a higher temperature than home coffee makers?

Do commercial coffee makers brew at a higher temperature than home coffee makers?

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0 thoughts on “Do commercial coffee makers brew at a higher temperature than home coffee makers?”

  1. As a rule, I believe they do not.
    There are multitudes of manufacturers of both professional coffee brewing machines and home coffee making appliances, the temperature specifications of each model won’t necessarily be identical, so it would be unhelpful to try to generalize. Even within each of those two categories, there are likely variations. And across categories (home, professional) also not identical, but probably not that different.
    The correct ideal brewing temperature is fairly narrow (between 85–90 degrees F.) and one would hope that’s the standard that these devices reliably produce. It may not be universal. But it won’t likely vary too much.
    This isn’t different in a home or professional setting. Correct coffee brewing temperature doesn’t change depending on home or professional use.
    How the brewed coffee is stored is another matter.
    In a truly professional environment (that cares about the quality of coffee it serves) the coffee is brewed regularly and dumped out after 15–20 minutes if it’s not consumed. Or at the very least, stored briefly at a moderately hot temperature. Ideally it’s made fresh when the customer orders it. The longer hot coffee is stored, the less drinkable it is.
    Coffee that’s in a thermos can maintain decent taste, for travel and convenience, it’s preferable way to store hot coffee for a while.
    Keeping a pot of coffee on a burner definitely diminishes its quality and drinkability. Often when we detect that coffee tastes unpleasant, bitter, or burned, it’s not because of how it was brewed, it’s because of how it was stored after brewing.

  2. Yep.
    And the bigger they are, the higher we can make the temp. The really big, heavy duty brewers have sealed tanks which allow the temp to be keep high for long periods of time.
    The reason for this is speed or reduced brewing time. Hotter water means quicker (not better) extraction from the coffee grounds. In a commercial food service environment, you want speed more so than ideal extraction of oils from the coffee grounds.
    One customer of mine has a has high volume brewer installed, its actually a pair of 3 gallon (11.4 liter) brewers in one machine that shares one 12 gallon (45.4 liter) tank as its water reserve.
    After about 3–4 minutes of setup, 2 buttons can be hit and 20 minutes later there is 6 gallons of coffee available, both regular and decaf if they want.
    I have it programmed to keep the water at about 198F (92C), but I could raise it to over 200F and get it very close to 212F (100C).
    The tank is so large and tall that it has a circulation pump to move the water around the INSIDE of it because the water at the bottom tends to cool a bit as the heat rises. So before the heating system kicks in, its circulates the water to even out the temp, and raise all of it to the correct temperature setting.


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