Commercial Drip Coffee Makers

Commercial Drip Coffee Makers: What You Need to Know

Commercial drip coffee makers are available in two types: pour over and automatic. Pour over models can be moved around your facility because they are not connected directly to any plumbing and can be installed almost anywhere with enough counter space and electricity. However, automatic models must be connected directly to a water source. Commercial pour over coffee machines make between 3 and 4 gallons of coffee per hour, while the largest automatic coffee makers can produce as much as 36 gallons of coffee per hour.

Commercial drip coffee machines come with several features and options to optimize your new piece. You'll find options with built-in grinders, hot water faucets, pulse brew, and pre-infusion settings, among others. We carry drip coffee machines for all manner of applications – from hotel lobbies to commercial kitchens – so you can find the optimal setup for your establishment.

Common Questions About Commercial Drip Coffee Makers

How much coffee can these machines make each hour?

Most commercial drip coffee makers are rated by how many gallons of coffee they can produce in an hour. The largest twin brewers can brew more than 15 gallons, while single-burner varieties can produce fewer than five. One gallon will yield about 16 servings of coffee measuring 8 ounces each, so if you can calculate how many servings you need during a busy hour, you'll have a reliable estimate of the volume you need to produce.

Do I need a coffee machine with decanter warmers?

Decanter brewers have varying numbers of warmers to accommodate decanters. Single-, two-, and three-burner models are common, but some available units have as many as 6, which is great for making sure you have plenty of each type of coffee on hand at all times. Keep in mind you shouldn't leave coffee on a burner for more than 30 minutes as this can burn the coffee and impart bitter flavors.

Commercial coffee brewers with several burners are good for establishments that provide table service and serve lots of coffee, such as diners and breakfast concepts. Having multiple decanters will guarantee the wait staff always has a fresh batch handy for refills.

Do I need a pour over or automatic coffee maker?

Automatic brewers are plumbed directly into your kitchen's water supply, so the operator can fill the basket with grounds and hit "brew" when a fresh batch is needed. While this can save a good deal of time, it restricts where the machine can be installed.

Commercial pour over coffee machines require the operator to pour fresh water into the machine for every batch. While it's a bit more time consuming, these machines can be installed in many places, so they are much easier to relocate if you need to rearrange your kitchen or beverage station.

For the best of both worlds, consider a model that offers both automatic and pour over operation. These units are plumbed into the water supply for automatic fill but can be used as a pour over machine if needed.

Decanter brewers are ideal for establishments that brew around 50 pounds of coffee or less each week, while larger establishments should consider higher-volume satellite brewers or urns. While many have a few bells and whistles to choose from, the primary difference between these commercial drip coffee makers is variation in the number of burners they have and the volume of coffee they can brew per hour.

Should I brew into a decanter or server?

The most common type of commercial pour over coffee maker brews one batch of coffee at a time into a single decanter. Thermal decanters, which are insulated metal decanters, are also available. Dual brewers – sometimes called twin brewers – can brew two batches at once into carafes or insulated servers. These are ideal for high-volume establishments and can be used to brew two varieties of coffee simultaneously, such as regular and decaf.

What features or programming settings are available?

Commercial drip coffee makers are available with several options that ease operation and help you get the most from your coffee.

• A built-in grinder gives you the freshest, best-tasting coffee available by grinding beans and dispensing them into the basket for each batch.
• A built-in hot water faucet is handy for creating hot beverages such as tea and hot chocolate, as well as hot dishes such as grits and oatmeal.
• Digital controls ensure straightforward and standardized operation. They can reduce the time it takes to train staff and decrease the risk of operator error.
• Some features enable operators to tweak their coffee flavors based on customer preferences.
• Pre-infusion introduces water early to saturate the grounds before brewing begins, bringing out richer flavors.
• Pulse brew cycles the spray head on and off to ensure complete flavor extraction.
• A bypass feature makes some of the water bypass the grounds, going directly into the decanter and diluting the coffee if a milder flavor is preferred.