Brewing a small batch of high-quality coffee in your restaurant doesn’t have to be complicated or time-consuming. It’s simple, fun, and easy!
Whether you’re already grinding beans and pouring espresso shots for customers, wanting to start offering specialty coffees at breakfast, or just experimenting with new techniques; there are many ways to make an aromatic cup of joe that will please your patrons and keep them coming back again and again.
In this post, we’ll provide 10 simple yet effective ideas for brewing deliciously fresh coffee in your restaurant – no degree in barista training is required!
Read on for valuable tips to help get you started.
10 Ways to brew coffee in your restaurant
Let’s start with some of the simplest ways, first:
1. Drip Brewing
Drip Brewing is a simple, effective, and probably the most popular way to make coffee at your restaurant, and it produces a consistently great cup of coffee every time.
What you’ll need to brew drip coffee
Before you start, you’ll need to gather your equipment.
You’ll need a drip coffee maker, coffee filters, ground coffee beans, and water. Make sure to choose high-quality, freshly roasted coffee beans for the best taste.
How to brew drip coffee
- Once you have your equipment ready, the first real step is to fill the coffee maker with water. Be sure to follow the manufacturer’s instructions for filling the water tank and the coffee filter basket.
- Next, you’ll need to add the coffee grounds to the filter basket. The general rule of thumb is to use one tablespoon of coffee grounds per six ounces of water. However, you can adjust the strength of your coffee by adding more or less coffee to the filter basket.
- Once the coffee grounds are in the filter basket, it’s time to start the brewing process. Turn on the coffee maker and let it do its job. The water will slowly drip through the filter and coffee grounds, extracting the flavour and aroma of the coffee.
As the coffee brews, take a moment to enjoy the fragrant aroma. Once the brewing process is complete, the coffee maker will automatically turn off. You can now pour a hot and delicious cup of coffee.
2. Pour-Over
Pour-Over is very similar to drip brewing. The only difference is that with Pour-Over, you are using a cone-shaped dripper.
In this process, hot water is manually poured over freshly ground coffee, slowly and steadily, resulting in a clean, full-bodied cup of joe for your restaurant guests.
You’ve probably seen it done in movies and TV shows.
What you need to brew Pour-Over coffee
To make Pour-Over coffee, you will need a few key tools.
First, a Pour-Over coffee maker, which typically consists of a cone-shaped dripper that sits on top of your mug or carafe and a paper filter that fits inside the dripper.
You will also need fresh, high-quality coffee beans, a grinder, a kettle for boiling water, and a timer.
How to brew Pour-Over coffee
- The first step is to bring water to a boil. It’s important to use freshly drawn water and to avoid using distilled water, as it can result in a flat-tasting cup of coffee.
- Once the water is boiling, remove it from the heat and allow it to cool for about a minute. The ideal temperature for Pour-Over coffee is 195-205°F.
- Next, grind your coffee beans. It’s best to grind the beans just before brewing to ensure maximum freshness and flavor. The grind size should be medium-fine, similar to table salt. Place the paper filter in the dripper, rinse it with hot water to remove any papery taste, and preheat the dripper and cup.
- Add the ground coffee to the filter, making sure it is level and evenly distributed. Start the timer and slowly pour the hot water over the coffee in a circular motion, starting from the center and working your way outwards.
- Pour about twice the amount of water as the amount of coffee you’re using (for example, if you’re using 20 grams of coffee, pour 40 grams of water), and allow the coffee to bloom for about 30 seconds. This allows the coffee to release gases and makes for a more flavorful brew.
Continue pouring the rest of the hot water slowly and steadily over the coffee in the same circular motion until you reach your desired brew volume.
The entire process should take about 2-3 minutes. Discard the used filter and enjoy your perfectly brewed cup of Pour-Over coffee!
3. Espresso
Espresso is a highly concentrated coffee that is made by passing hot water through tightly packed, finely ground coffee beans.
What sets Espresso apart from other coffee brewing methods is the use of high pressure and the short brew time, which results in a rich, bold flavor.
What you need to brew Espresso
To make Espresso in a restaurant, you will need an Espresso machine, a tamper, a grinder, and of course, coffee beans.
It’s important to choose high-quality coffee beans that are specifically roasted for Espresso, as this will allow the full flavor and aroma to come through.
How to brew Espresso
- First, begin by turning on the Espresso machine and allowing it to heat up. While the machine is heating, grind the coffee beans using a high-end grinder that produces a fine grind.
- Once the machine is fully heated up, take the portafilter and fill it with freshly ground coffee. Then, use the tamper to pack the coffee tightly and evenly. Once you make sure the coffee is nicely tamped, place the portafilter back in the machine.
- Next, position the cups underneath the group head and press the button to extract the Espresso. Depending on the machine, the Espresso should take 20-30 seconds to pull, and the end result should be a rich and creamy shot of Espresso topped with a golden crema.
- Finally, serve the Espresso on a saucer accompanied by a small glass of sparkling water to cleanse the palate.
Espresso is a versatile coffee that can be enjoyed on its own, or used as a base for other drinks such as cappuccinos, lattes, and Americanos.
4. Batch Brewing
Batch brewing is a technique used to prepare multiple cups of coffee in one batch. It is a time-efficient method when it comes to serving customers in a fast-paced restaurant.
What you need to batch brew coffee
The process involves the use of a batch brewer or coffee urn, which is designed to make between 3 to 10 liters of coffee at once.
How to batch brew coffee
- The first step to batch-brew coffee is to ensure that the coffee urn is clean and free from any old coffee residues that may affect the brew’s flavor. The batch brewer should be preheated to the right temperature, depending on the grind size and roast profile of the coffee.
- Next, the coffee beans are weighed, ground, and added to the brewer’s filter basket. The amount of coffee used will depend on the batch brewer’s capacity and the coffee’s strength required. Typically, a ratio of 1:16 coffee to water is sufficient for a balanced cup of coffee.
- After filling the filter basket with coffee, the next step is to add water, which is where precision comes in. The water should be at an optimal temperature range between 196°F to 205°F to extract the flavor from the ground coffee.
- Once the coffee and water are added, the batch brewer will start the brewing process. The extraction time will vary depending on the amount of coffee and water used. The duration can range from 4 to 10 minutes.
After brewing is complete, the finished coffee can be stored in a thermal container, which will keep it at the right temperature and maintain its flavor profile throughout service.
Some batch brewers feature an automatic shut-off feature that will turn off the machine once the brewing is complete.
5. French-Press
French-Press is a classic and beloved brewing method that produces a rich, full-bodied cup of coffee. It’s a great way to pamper your restaurant customers with a great cup of coffee!
What you’ll need to brew French-Press coffee
To make French-Press coffee, you’ll need a few key tools: a French-Press pot, a kettle, coffee beans, and a burr grinder.
How to brew French-Press coffee
- First, heat the water in the kettle to about 200 degrees Fahrenheit. While the water is heating up, grind the coffee beans to a coarse consistency, which is ideal for French-Press brewing.
- Next, add the ground coffee to the French-Press pot. I recommend using about 1 tablespoon of coffee per 4 ounces of water. Once the water has reached the right temperature, pour it into the pot and give it a stir to ensure all the grounds are fully saturated.
- Place the plunger on top of the pot, and let the coffee steep for about 4 minutes. During this time, the water and coffee will undergo a chemical reaction, which will result in a rich and flavorful cup of coffee.
- After 4 minutes, gently push down the plunger to separate the brewed coffee from the grounds. You can now pour the coffee into your customer’s mug or carafe.
One of the great things about French-Press brewing is that it’s easy to adjust the strength of the coffee.
If your customers prefer a stronger cup, you can simply add more coffee beans, or let the coffee steep for a little longer.
6. Cold Brew
Cold Brew is a delicious coffee drink that’s been growing in popularity over the years. This method of making coffee involves steeping coffee grounds in cold water for an extended period, usually between 12 to 24 hours.
Unlike traditional hot coffee, Cold Brew yields a smooth and rich flavor, with a slightly sweeter taste and less acidity.
What you’ll need to cold brew coffee
To make cold brew coffee in your restaurant, you need to choose a high-quality coffee bean, preferably a medium roast.
You want to grind the coffee beans coarsely; this will help prevent the coffee from being too bitter or sour. You can use a coffee grinder to achieve the desired coarseness.
You’ll also need two large containers to make the Cold Brew. These can either be glass jars or plastic buckets; make sure they are food-safe.
How to cold brew coffee
- In the first container, add the coffee grounds and cold water and stir well.
- Cover the container with a lid or plastic wrap and let it sit at room temperature for 12 to 24 hours. The longer you steep the coffee, the stronger it will become.
- After the steeping process is complete, use a cheesecloth or coffee filter to strain the coffee into the second container. This will remove any coffee grounds or sediment, leaving you with a smooth and clean coffee concentrate.
- You can adjust the strength of the coffee concentrate by adding more or less water.
Finally, it’s time to serve! Cold Brew coffee is typically served over ice and can be enjoyed black or with milk and sugar. You can add any syrups or flavours to customize the drink to your liking.
7. Moka Pot
One of the most iconic and well-loved coffee-making tools is the Moka Pot. This is a unique device that creates rich and flavorful coffee through a process of pressure and heat.
The Moka Pot was invented by an Italian engineer named Alfonso Bialetti in 1933. Its trademark octagonal shape is known worldwide, and it can be found in coffee shops and households all across the globe.
The Moka Pot is a popular choice for those who want a strong and bold cup of coffee, which is indicative of Italian coffee culture.
What you’ll need to brew Moka Pot coffee
You’ll need your own Moka Pot, which you can purchase online. There are also other brands available at retail stores if you don’t want to pay for a Bialetti Moka Pot.
How to brew Moka Pot coffee
When it comes to making Moka Pot coffee in a restaurant, there are a few key steps that must be followed.
- The first step is to fill the bottom chamber with cold water to the level indicated in the pot. It is crucial not to fill it past the safety valve.
- Then, fill the coffee basket with freshly ground coffee. Do not pack it too tightly – the coffee should be loose enough to allow hot water to pass through easily.
- After that, screw the top chamber tightly onto the bottom base and place the Moka Pot on the stove over medium heat. The goal is to let the water heat up slowly and create steam, as this is what will push the water up through the coffee and into the top chamber. Once this happens, you will hear a hissing sound, which indicates that the coffee is brewing.
In terms of timing, it usually takes between 3-5 minutes for the coffee to finish brewing, and you should remove the pot from the heat once the upper chamber is filled with coffee.
Finally, pour the Moka Pot coffee into cups or serving containers and enjoy it while it’s hot.
8. Turkish Coffee
Turkish Coffee uses a special blend of finely ground coffee beans, usually roasted medium to dark, which are slowly boiled in a cezve – a small copper or brass pot – with water and sugar.
The result is a flavorful and strong coffee that is often served in small cups.
What you’ll need to brew Turkish Coffee
To make Turkish Coffee in a restaurant, firstly, you need to select a good quality cezve, as it will affect the taste of the final product.
Choose a medium to dark roast – an Arabica coffee with a nutty profile will work well. You can also buy Turkish coffee brands online if you want to get serious.
How to brew Turkish Coffee
- First, fill the pot with cold water up to the neck and place it on a low flame. Add a teaspoon of sugar for each cup of coffee being made and stir until it dissolves.
- Next, add one heaped teaspoon of finely ground coffee per cup to the water and sugar mixture, and stir it in gently. It is important not to stir the mixture too vigorously, as the goal is to avoid creating any foam or bubbles. Once the coffee has dissolved, increase the heat and let the mixture come to a boil.
- At this point, the mixture will produce some foam, so carefully spoon it off and divide it between the cups. Then, reduce the heat to low and let the coffee simmer for a few more minutes. This allows the flavors to infuse and give the coffee its rich aroma.
- Finally, turn off the flame and let the coffee rest for a minute or two. This allows any remaining coffee grounds to settle to the bottom of the cezve and ensures a smooth cup of coffee.
Carefully pour the coffee into the cups, making sure to leave the grounds in the pot. And you’re done!
Turkish Coffee is traditionally served with a glass of water and a small sweet treat like a Turkish Delight.
9. Chemex Brewing
Chemex brewing is a unique and satisfying method of brewing coffee with a Chemex coffee maker.
Its design and function are simple and functional, and it allows the coffee’s aroma and flavor to shine through. The process can be easily followed in a restaurant setting.
What you’ll need for Chemex Brewing
For Chemex Brewing, you’ll need a Chemex coffee maker, a Chemex paper filter, coffee beans, a grinder, and hot water.
How to make a Chemex brew
- To begin, boil water to a temperature of around 200-205°F. While the water is boiling, measure out the desired amount of coffee beans, and grind them for a medium-coarse texture.
- Now, place the Chemex filter on top of the Chemex coffee maker, rinse it with hot water to remove any paper residue, and preheat the carafe. Discard the water and add the coffee grounds to the Chemex.
- When the water is at the desired temperature, pour just enough water to saturate the grounds. This process is called the “bloom,” and it releases carbon dioxide from the coffee and prepares it for brewing.
- After 30 seconds or so, pour more water over the coffee grounds in a circular motion until the water reaches the desired level. Wait for the water to drip through the filter, adding more water when the water level decreases.
- Continue this process until all the water has passed through the coffee grounds and into the Chemex.
- Finally, remove the filter and pour the freshly brewed coffee into a coffee carafe, ready to be served.
You can adjust the coffee-to-water ratio to make different strengths of coffee and play around with different types of beans to achieve different flavor profiles.
10. Siphon Brewing
Siphon Brewing is the ultimate coffee brewing method for those who appreciate the intricate flavors and aromas of coffee.
One thing is for sure, this coffee brewing method will leave your restaurant customers in awe!
Siphon Brewing, also known as Syphon or Vacuum Brewing, was first developed in the 19th century and has undergone various changes since then.
What you’ll need for Siphon Brewing
This method relies on a two-chambered glass device, which uses a vacuum to extract coffee through a filter. You can find siphon / vacuum brewers online or through your preferred cafe equipment vendor.
How to siphon brew coffee
- The first step in Siphon Brewing is heating the water to a precise temperature. This is usually done using a hot plate. The temperature required is around 200°F, which is the temperature at which water boils in a vacuum.
- While the water is heating up, the next step is to grind the coffee. Siphon Brewing requires a medium-fine grind, similar to the grind used for drip coffee. A burr grinder is preferred as it ensures precision in grind size and consistency.
- Once the water is heated, the Siphon is assembled. The two chambers of the Siphon are joined together, with a filter between them. The bottom chamber is then placed on the hot plate to keep the water hot.
- The ground coffee is then added to the top chamber of the Siphon. The amount of coffee used is usually measured by weight, with the standard ratio being 1:15 coffee to water.
- Once the coffee is added, the Siphon is left undisturbed for a minute or two to allow the coffee to bloom. Then, the top chamber is lifted off the hot plate, creating a vacuum that draws the water up into the top chamber, where it mixes with the coffee.
The brewing time is usually around two to three minutes. Once brewing is complete, the heat source is turned off, and the brewed coffee is drawn back down into the bottom chamber.
Finally, the brewed coffee is poured out of the bottom chamber of the Siphon and served in a cup. The resulting coffee is smooth, rich, and complex, with a clean finish.
Conclusion
Coffee in your restaurant is an important part of providing customers with a pleasant experience. Keeping up with the latest brewing trends and techniques can draw customers to your restaurant and improve their overall experience, but the classics are a great place to start.
As you experiment with various brewing methods, don’t forget to take regular tastings of each cup produced.
Keep learning about more methods and options for the best results! Making great coffee takes practice but can be a rewarding journey if done right.
About the author
Ivan is a passionate espresso connoisseur, a former barista, and the mastermind behind Espressoverse, a popular online platform for everything espresso. Ivan has specialized in evaluating espresso machines, helping countless coffee enthusiasts make informed decisions. If you plan to get an espresso machine for your restaurant, read Ivan’s prosumer espresso machine roundup.
