Mar 30, 2010|

Dear Dr. Brew

I anticipate some heat loss while brewing as a consequence of the ambient temperature, the temperature of the parts of the machine the water comes into contact with early on in the brew cycle, and whether or not the grounds are room temperature vs. frozen or refrigerated. That being said, assuming the coffeemaker is working correctly, should I see a ~30°F disparity between the advertised/optimal extraction temps vs. how hot the coffee is in the carafe prior to serving it?
What is the ballpark serving temperature I should expect to see if everything further up the brew chain is working correctly? Should a full carafe of coffee hit 190°F, 180°F, 170°F or even lower (160-165°F)? Lastly, after the coffee brews what is the temperature range that the warming plate should keep the coffee at on a residential-use BUNN?

As you stated, assuming you have checked the temperature of the water over the coffee and it is within normal range (200° +/- 5°). The accepted range for holding temperature in the server is 175 - 185°F (80 - 85°C). Serving temperatures preferred for hot beverages range from 155 - 175°F (70 - 80°C). In summary, with a average brew temperature over the grounds of 200°F, and an acceptable serving temperature range of 155- 175°F you could see a 30° range.

Happy Brewing,
Dr. Brew


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