Casestudy: Fresh Coffee for Hours
James Costa is the facility manager of a major financial company in New York City. He wanted to accomplish the following: eliminate wasted and burnt coffee, reduce the time spent on maintaining the coffee equipment and improve the quality of the coffee.
Problem:
The coffee at James's company was brewed using 3 burner glass pot brewers. After 20 minutes or so, the hot plate beneath the pot would start to burn the coffee and would be poured down the drain while another pot would have to be brewed. The significance here is that not only were they pouring money down the drain, but they were also breaking glass pots when someone left the switch on without coffee in the bowl.
Solution:
We switched their Glass Pot Brewers to a Thermal Brewing system. Coffee is now brewed into a Thermos, without it sitting atop a hot plate. The coffee is now hot and fresh for several hours, no burning, no waste.. Another benefit was that the attractive Thermal Air Pots were portable and could be brought into their conference rooms for meetings eliminating the need for a catering service or unsightly hot plate warmers. As the glass pots contain 64 ounces of coffee, the Thermal Pots hold 85 ounces. Not only did James save money, but his staff and guests always had a fresh pot of coffee at hand.
