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Coffee Brewers

Commercial coffee brewers are categorized by brew volume or vessel type and include decanter, thermal and shuttle.

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Keeping coffee urns and bulk brewers spotless and in optimal condition has a significant impact on the overall quality and freshness of the coffee.

Operators serving high-end coffee should consider systems that combine a precision coffee grinder and brewer. These units have dual coffee bean hoppers to brew two types of coffee into a decanter or airpot.

The coffee segment has evolved substantially in the last couple decades, with specialty coffee becoming a staple as well as a number of creative beverages emerging, such as nitro and cold brews.

Coffee brewers provide an essential beverage service to foodservice operations. These machines heat water to between 195 degrees F and 202 degrees F. Although operators can use the hot water to steep tea, true connoisseurs of this beverage may consider the maximum water temperature too low. Brewers also have water faucets to supply hot water for different applications, such as producing oatmeal, soup and hot chocolate.

Operators installing new coffee machines have to take into consideration water conditions. Treat water for taste, odor and mineral deposits with proper filtration. Regularly change water filters to prevent buildup. Also, check brew levels to determine whether there is scale on the brew tank since it will reduce the amount of water inside.

Coffee brewers are generally categorized by brew volume or the vessel into which the beverage is brewed. For example, decanter types brew into glass decanters, thermal coffee brewers brew into large servers, and satellite or shuttle brewers brew into non-thermally insulated servers.

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