Bunn coffee pots are an integral part of its coffee maker, this is an element that might still spoil the taste after all care is taken from roasting to brewing. Why?
Although, plate warmers have gotten "smarter" with temperature control, it is still a machine and does not have the flexibility to customized to the different variety of coffee.
Questions about coffee? Have it answered by the professionals. Examples of some questions:
What are the considerations for an office coffee station?
What are the essential V60 Coffee Brewing tools?
Non coffee (but important to coffee) question: What is whole milk?
So at times, when Bunn coffee pots are placed too long on the electric burner, the coffee would get a burnt flavor. The time on warmer should never exceed 20 minutes.
The above might be common knowledge to all coffee lovers, so why it is that we still get burnt coffee from time to time? I call this the lazy syndrome -leaving on the warmer is to keep the coffee warm, unfortunately it spoils it.
We know carafe should be used to keep coffee warm, but nobody bother to do it.
In addition, to ensure that the coffee is kept in optimum condition, remember to preheat the carafe with hot tap water, this would warm the cold glass lining inside the carafe.
After being in the business for half a century, Bunn understands and offer solution to mitigate the above situations.
Other than the most common Bunn Easypour, with the usual sturdy container, 64 ounce capacity, Bunn also has the Stainless Decanter. The latter other than having all the features of the Easypour, is able to keep coffee at the proper temperature and keeping the coffee fresh longer.
Then, Bunn went further with its thermal carafe. Boasting of unbreakable stainless steel interior and exterior, its superior vacuum insulation keeps coffee hot for hours. Of course, it is its Brew-Thru lip that allows direct brewing that makes this coffee pot great.
Bunn coffee pots is not longer just your usual container but designed and engineered just to do one thing -ensure that your every cup of coffee is served at the optimum quality!
Not convinced? Looking for other coffee makers?
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).
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