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The days of summer are numbered and that signifies one thing back to school!  Over the next few weeks kids will be heading back to the classroom to hits the books. As we all know, education in any subject matter is crucial.   That is why we are introducing a new video mini-series titled Better Brewing with Dr. Brew.  We realize that in order to brew a great beverage one must understand the brewing process and all the different elements .

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A home customer writes:

"I had an interesting conversation about how much coffee should be measured for each (6 oz) cup. I maintain that 2 TB is the correct coffee measure according to many coffee merchants, and I use this guideline unless the package states otherwise."

The fine folks in the Bunn Laboratory have concluded that with our coffees, 1TB of
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Hey there-
Just setting up a new ICB Twin Tall for a new cafe and trying to trouble shoot a few things. I can't seem to get far on the Programming function. Not letting past the Brew Lockout in Level 1, can't figure out how to get into Level 2...

Also, I am wondering what ratio coffee to water you are recommending for 1/2 size and full batches? I will be grinding fresh on demand from a Ditting K804.
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Dear Dr. Brew,
I am going to buy the CWTF15 brewing system. Finances are at a minimum and I hope that my coffee shop picks up over time. What I would really like to know is, can I bring the hot water into the brewing system? I noticed that it will take time to get the brew system back up to temperature after the first cycle. If I bring in hot water, would this not reduce the recovery time?
Thanks for the help in this matter.
Douglas


Answer

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Is coffee with scum floating on top OK to drink?

June


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Dear June,
Not exactly sure how to answer this question without asking some questions myself. There have been previous posts on this blog concerning coffee oils on the surface of the beverage. This is normal, as oils are part of the
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