Transporting Coffee

Discussion in 'Professional Catering' started by Heather2727, Aug 9, 2018.

  1. Heather2727


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    Hey guys, We have been having trouble with coffee at events. We had been using the Hamilton Beach 60 cup urn, but they tend to break very easily and do not brew the majority of the time. Since we were having so many issues with this product we have switched to brewing coffee at the kitchen then putting it into beverage cambros. Now our problem is that the coffee is cold by the time we are to serve it. Does anyone have any suggestions of any other ideas to keep it hot, or other ways to have fresh coffee at different venues.
  2. sgsvirgil


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    Retired Owner/Operator
    How far in advance are you making the coffee? The coffee should be the last thing made as you are walking out the door to go to the service venue. Do you have to travel far? A cambro should keep the coffee hot for several hours. If you the event is a longer event or has a large guest list, perhaps shuttling in coffee from your kitchen would solve the problem?

    The obvious answer here would be to brew the coffee on sight, if at all possible. If you have access to electricity on site, then, that solves much of your problem. However, if you do not have access to electricity, brew the coffee in your kitchen, fill the cambros as usual, and when the coffee starts to get cold, brew more coffee on sight with a gas operated hot plates and conventional coffee pots. Add the hot coffee to the cambros.

    Have you looked into contracting out your coffee services? That may be a worthwhile solution for the larger events and the events that are farther away from your kitchen.