by: Joyce Kaaland

You can use a cleaner from a store that is made for coffeemakers or from your coffee maker company. Easier yet, and less expensive, is to use undiluted WHITE household vinegar. If you do choose to use a cleaner from the company you got your coffee maker from, be sure to read the “Caution statement” of the side of the box very carefully before you use it.

When you use vinegar, place a filter into the filter basket. Fill the glass coffee decanter to the highest cup line with the vinegar and pour it into the water reservoir and close the lid. Return the coffee decanter to the warming plate and turn “ON” the coffee maker like when you are going to brew coffee. When 3/4th of the total cups have flowed through into the coffee decanter, turn the coffeemaker “OFF.” Let the decanter remain of the warning plate rest for at least one-half hour. Then, turn the coffeemaker “ON” again until all the remaining vinegar is in the decanter. Discard the vinegar and the filter in the brew basket. Wash out the decanter by letting a full decanter of tap water go through the coffee maker as you did with the vinegar, but do NOT stop until all the water is in the decanter. Turn your coffeemaker “OFF” and throw out the water in the decanter. You may wash your glass decanter with dish soap and water; or you like or put on the top-rack of your dishwasher. Glass decanters are safe to wash on the top rack of your dishwasher only.

To clean your percolator, fill the percolator to the highest cup level with half water and half vinegar. Put a filter in the basket as you normally would, then run a full percolator cycle. When done, discard the water and the filter. Then run the percolator again with clean water. Discard that water and rinse out the percolator and rinse the stem and basket; dry with a soft towel. You can also clean an urn the same way. Be sure that you have enough vinegar to fill your urn half full; then, fill the second have with water. Be sure to put a paper filter in the filter basket when you clean an urn. Run it through a full cycle just like you would with a percolator. You can also lengthen the life and taste of coffee at your grange, social club or church that uses an urn. You will be surprised by the number of compliments you get after cleaning. This process always makes the coffee taste much better.

Water can leave a whitish mineral deposit or a brownish deposit stain in the bottom and sides of your decanter from your coffee or tea. To clean these deposits take a solution of equal parts of White household vinegar and Hot, not boiling, water and leave in the decanter for 20 to 30 minutes then discard. Wash your decanter with regular dish soap, rinse and dry with a soft dish towel. NEVER use a harsh abrasive on your coffee maker.

NOTE: These are rules for cleaning your coffeemaker. Never use vinegar to clean your espresso machine. Vinegar CAN harm parts of your espresso machine.

source : http://www.articlecity.com/articles/education/article_2117.shtml

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Popularity: 1%

by: Joyce Kaaland

When looking at the number of different types of commercial coffee makers, you begin to understand it is a big industry. All the different types below are for specific needs that may be in vary different places.

The single cup pod brewers can be found in hotel and motel rooms. They are also used in offices and restaurants, especially if a customer wants a unique coffee. This eliminates making a pot full of coffee that most likely will not be fully used. Pods are pre-made small containers of fresh coffee grounds. When the pods are put into the brewer the operator can select the brew control to mild, medium or strong to make one cup. Each pod has the specifications of what kind of coffee, regular, decaf, etcetera, and whether is plain or flavored. The coffee beans after use remain in the pod for easy discard.

Another place for a commercial pod maker may be in the home where someone only wants a great tasting specialty coffee once in a while without any mess.

Pour-over coffee brewers are the most common type of coffee maker whether for commercial purposes or at home. Pour-overs, as they are commonly called, make a good cup of coffee when you make sure you are using a good filter. These coffee makers are used in restaurants, cafeterias in public buildings and college campuses. Many industries now offer coffee stations that have two or more glass decanters on a warming plate that is part of the brew station. The pour-over brewers may require water poured into a holding tank or may have a water line attached. Wherever they are used they are usually for a set amount of people in that location. Another great advantage to this type of brewer is the use of airpots. These accessories can keep coffee hot for long periods of time without the use heat. Some airpots only loose a degree or two of heat per hour.

Satellite coffee brewers can brew up to 400 cups of coffee per hour. These satellite brewers are meant to facilitate the movement of a large amount of coffee to different stations like a convention center where many meetings in different rooms are being held. The shuttles for this type of brewer hold one and half gallons and keep the coffee hot for an extended amount of time.

Like the satellite brewers, the shuttle brewers brew coffee right into a shuttle or 3 liter airpot. The shuttles hold about a gallon and a half and are vacuum insulated to keep the coffee hot for an extended amount of time. Shuttle brewers are also equipped to brew high volume amounts of coffee on an hourly basis as needed as in places like a restaurant or a coffee house.

Grind’n Brew Coffee Systems are unique in that they combine a precision coffee grinder and a brewer. This machine brews coffee into a decanter or airpot. These machines have dual been hoppers as well so two different kinds of coffee can be made from the same machine. These coffee systems are great wherever a truly freshly ground and brewed cup of coffee is to be served. Specialty coffee houses and fine restaurants are excellent places for this machine.

With today’s technology and precision brewing, coffee can be made to exact specifications with a touch of a button or turn of a dial. They can also be programmed to do whatever the operator needs done for there particular use. Talking about coffee, I think it’s time for a break.

source : http://www.articlecity.com/articles/food_and_drink/article_2757.shtml

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by: Phillip Bynes

Most Americans love their morning coffee. Even when we are rushing out the door, we still have time for that all important cup of joe. Caffeine occurs naturally in coffee and is therefore used as a beverage for its stimulating affect. Did you know that coffee is the most widely consumed beverage in the world?

Caffeine can cause jitters and nervousness and is not recommended for individuals with certain health problems. Because of this, some individuals have taken the decaffeinated route, but did you know you are still consuming a little bit of caffeine? Have you ever wondered how they get the caffeine out of those delicious aromatic little coffee beans? Well, if you have, you’ve come to the right place! Let’s take a look at some of the processes used to remove caffeine from coffee beans.

The first step to removing caffeine from coffee beans is to soak the beans in water. This softens the beans. After soaking, a solvent such as methylene chloride is used to remove the caffeine. Methylene chloride is used in several products to remove caffeine as the molecules blend together. The beans are processed either directly or indirectly. The direct method is where the beans are soaked directly into the chemical solution. Indirectly is where the water is treated with the methylene chloride solution and then the beans are soaked in the water after the caffeine has been removed.

Coffee labeled naturally decaffeinated is another chemical process of removing caffeine from coffee beans. The beans are again soaked in water and then the coffee water solution is treated with ethyl acetate. Ethyl acetate is a chemical found naturally in fruits, therefore the term naturally decaffeinated. After the caffeine has been removed, the coffee beans are again soaked in the coffee water solution so they can reabsorb their natural flavor.

Water processing is where the beans are soaked in water and no chemicals are used. After soaking the beans, the solution is drained through carbon filters that remove the caffeine and then the beans are soaked in the water to absorb oils and flavor.

Another type of water processing is called the Swiss Water Process. This is similar to the water processing method however the coffee water is used instead of plain water. Basically the beans are soaked over and over again to preserve flavor after being passed through carbon filters.

The last process is carbon dioxide processing. That is where the beans are soaked in water and then treated with carbon dioxide in a pressure cooker at high temperatures and very high pressure. The carbon dioxide bonds with the caffeine molecules and is then removed from the beans.

Coffee beans are treated before roasting to preserve flavor. Even though coffees are labeled decaffeinated, they still contain some measure of caffeine. In the United States 97% of the caffeine must be removed to qualify as decaf. What do they do with this left over caffeine? Surprisingly it is used in soft drinks and other products.

For those who are drinking decaffeinated coffee due to jitters or sensitive stomachs, there are alternatives that are low caffeine, non-acidic, organic, and not subject to the chemical processing of decaf coffees. More information can be found on our blog on healthy coffee.

source : http://www.articlecity.com/articles/food_and_drink/article_2776.shtml

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Popularity: 8%

by: Eric Hermeling

1) Determine what is most important to your office, Quality or Cost.

Different coffee providers offer an array of products from fresh locally roasted coffees to mega-corporation coffee like Folgers. Coffee is the #2 export in the world second only to Oil and one of the fastest growing industries is the specialty coffee market. Local coffee roasters can often provide a substantially better coffee to the consumer at only a little extra in price. The difference amounts in cents per cup. Three benefits can be found by purchasing local coffee; one you’re supporting your local community, two you’re helping the farmers who grow specialty coffee, and three you’re getting a better overall product.

2) Choose the coffee service company that offers the best equipment.

Almost all coffee service providers will provide you with the equipment you need to use to brew your coffee at no additional charge. Many providers will skimp on the equipment they use to cut back on costs. However, in the long run this will cost you more in terms of time and money and will end up costing the supplier as well. There are a handful of quality coffee manufacturers who spend years developing their machines to be reliable and consistent. A faulty machine can cause problems in maintenance and in consistency. Too often machines will break down or over/under fill your carafes. The best coffee in the world can taste mediocre when brewed with shoddy equipment. Look for providers who use BUNN or Fetco as their equipment.

3) Exceptional service is priceless.

Look for a breakroom coffee service provider who provides exceptional customer service. A few key things to note when interviewing your provider is to ask them how often they clean the carafes, how well they manage your inventory, and how quick they’re to respond to requests for maintenance and service. You want to find a coffee service provider who takes care of your breakroom and keeps you fully stocked without overstocking you. A good coffee service provider should be able to provide same or next day service for your requests.

4) Always ask for references.

A good coffee supplier should be able to provide numerous references for any job they’re bidding on. Depending on the size of the account you should ask for references that are similar to your company. Make sure to call the references and ask them about their service.

5) Contracts aren’t necessary.

A coffee service provider who requires a contract is something to be wary of. A good coffee supplier should rely on their strength of product and exceptional service to keep an account. Too often businesses get stuck in 1 year, 3 year, or even 5 year contracts with a coffee service provider only to find out that the customer service is shoddy and the product is abysmal. Don’t sign a contract but if you have to sign a contract, make it no longer than 1 year.

source : http://www.articlecity.com/articles/food_and_drink/article_2770.shtml

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Popularity: 15%