There are several common choices for making drip coffee. Restaurants with staff carrying coffee to tables to serve generally choose to brew directly into 1â„2 gal., 64 oz – or 1.9 liter glass or stainless carafes. These will have a short holding time: well under 30 minutes for glass pots on burners, and somewhat longer hold times for stainless, insulated carafes. Read More
The names given to specialty coffees do not follow a universal format. There are no international standards available when we see something like â€œColombian Supremoâ€ or â€œSumatra Mandhelingâ€, so common usage prevails.
It was a couple of years ago, on a visit to Harney and Sons Tea headquarters in Millerton, N.Y. A good part of the floor in the middle of a fairly large room was covered with cloth and bamboo mats. Spread out and stacked up on the coverings were hundreds of objects. Read More