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Coffee machine filters
Written by c0ff33   
Jan 28, 2011 at 07:17 PM

When you are making fresh filter coffee with a pour and serve filter coffee machine you need coffee machine filter papers to hold the ground coffee while water passes through it and brews the coffee into the jug. The most popular filter coffee machine is the Pour and serve filter coffee brewer, and commercial filter coffee machines makes use of standard three pint coffee filters which are a cone shape with a flat base to fit you filter coffee machines filter basket. These filter papers for commercial coffee machine filters are most commonly packed in boxes of 1000 three pint pour and serve filter papers.


You can see How to use a filter coffee machine and the filter coffee papers in the handle in the pictures below.

Although filter coffee brewers are relatively straight forward to use, we thought it would be worth providing a step by step guide so you know how to get the best from your filter coffee machine.


1) Always use a clean jug of fresh water per brew.


2) Remove the filter pan (a plastic or steel basket with handle located at the front near the top of the machine). Place one filter paper into the filter pan, making sure the sides of the filter paper fit snug to the sides of the filter pan. If you leave any of the sides of the filter paper folded away from the filter pan, then when the coffee is brewed the water will fold the filter paper into the centre and you will end up with coffee grounds in your filter coffee.

3) Open one fresh filter coffee sachet, and empty the whole contents into the filter pan. Make sure the grounds are evenly distributed over the base of the filter paper so the machine will brew the coffee evenly.

4) Depending on the type of machine you are using, either make sure you have an empty jug on the hot plate under the filter pan, or an empty vacuum flask if you have the thermoserve type of machine. (IT IS VERY IMPORTANT THAT IF YOU ARE USING A THERMOS FLASK YOU BREW ONE FLASK OF HOT WATER INTO IT FIRST SO IT IS AT THE CORRECT TEMPERATURE - BREWING COFFEE INTO A COLD FLASK WILL SIGNIFICANTLY REDUCE IT'S TEMPERATURE)


5) Pour one jug of fresh clean water into the back of your filter machine as directed by the manufacturer, if you only have one jug available make sure the machine is switched off before you pour the water in, otherwise the coffee will start to come out before you can put the jug back on the hot plate.


6) It will take 5 minutes to brew one three pint (1.8litre) jug of fresh filter coffee. If you are using a jug on a hotplate, this coffee will be best consumed within 1 hour of brewing, after this time the coffee will become stewed and bitter. Thermos flasks will store the coffee for a long period of time without stewing, and only loose a few degrees temperature per hour.

7) Remove the filter pan and dispose of the filter paper and used grounds (never try to re-use grounds). Rinse the filter pan and place back in the machine.


8) At the end of every service make sure you wipe the machine clean with a soapy non abrasive cloth, especially the hot plates if you have them.

We strongly reccomend you clean your filter coffee machines filter basket and jugs regularly, at least once a week or more often if you brew many jugs per day. For the easiest and best cleaning, use Puly Caff Brew Tabs which are a cleaning tablet you pop into the filter basket of your filter coffee machine and brew a jug of hot water - the tablet dissolves cleaning the filter basket and also the filter coffee jug. If you have two jugs with your machine after the solution has sat in the first jug for a few minutes pour the solution into your other jug to clean it and rinse the first jug thoroughly. Never you abrasives to clean the outside of the jugs, this will scratch them which causes even greater staining to the jugs.


For all your filter coffee needs, we supply the following products:-


Descaling your filter coffee brewer


After extended use your filter coffee brewer will build up limescale in the boiler and brew spray head. Limescale will extend the brew time of your machine, reduce the quality of the brew, and can lead to it overheating and shutting down completely. To make sure your machine runs at its optimum, you should descale it frequently using a suitable descale agent such as Renegite we supply.

1) Always descale the machine when it is completely cold. Mix 1 full 50g sachet of Renegite with cold water in a 3 pint coffee jug. Pour the solution into the machine as if brewing coffee.

2) Make sure there is no coffee or filter paper in the filter pan. Place an empty jug on the hot plate under the filter pan. Turn the machine on and wait for the jug to fill half way. Turn the machine off. Leave for 10 minutes so the descaling solution can work in all the parts of the machine.

3) Empty the half jug and then return to the hot plate. Turn the machine back on and wait for the other half jug to brew through. Empty the jug when the brew is complete and rinse well, also rinse the filter pan and wipe with a damp cloth the shower screen on the machine above where the filter pan is positioned.

4) Run at lease four jugs of fresh clean water through the machine to rinse out any remaining descale solution. If you are unsure, test some of the brewed water with fresh milk - if the milk curdles descale solution is still present and you should rinse some more.

5) Sometimes the descale process can cause the filter machine boiler to overheat, causing the thermal trip to cut power to the boiler. If this happens then you will not be able to get any water to brew through the machine. The thermal trip is a small red button attached to a round black unit with two wires attached located on top of the boiler inside the machine. Press it down to re-set it. This process should only be attempted by an engineer or someone competent with electricity, and should only be attempted when the machine is unplugged and cold. If you are unsure ask us for details of a local engineer, or we can get it carrier uplifted for service at our premises.

Useful links for you filter coffee machine:-

  • Equipment Cleaning Catering hardware like porcelain cups and saucers, frothing jugs and thermometers, shakers, stencils, tampers, tamping mats, knock out boxes and draws


    Last Updated ( Feb 20, 2013 at 04:38 PM )
    Bravilor Coffee Machine
    Written by c0ff33   
    Jan 26, 2011 at 04:49 PM

    While there are many different filter coffee machine manufacturers, one of the leading is the Bravilor Coffee Machine because of their robust stainless steel body styling, and long lasting build quality.


    Quick and easy: the best filtercoffee

    * The famous Bravilor Bonamat quality: durable, robust and high-quality  
    * Stainless steel filterpan and housing
    * Coffee of consistant quality due to the self-regulating hot plates

    * Active descaling signal
    * A variety of models available to suit every situation

    * Bravilor Bonamat have been the leaders in the filter sector of the European market for years 
    * Constructed from durable materials

    Various standards and inspection demands, in house laboratory for testing the quick filter machines     

    User friendly
    * Low maintenance and easy to operate
    * Coffee-is-ready signal
    * Digital control panel

    * Technically sound and service friendly machines
    * Safe to service thanks to laser technology: no sharp edges at our sheet iron work
    * Clear documentation provided with our Operating and Service Manuals for users and service providers                 
    * Technical Support. Our technical department is there to assist you with all your technical questions and/or problems: call a Bravilor Bonamat office near you
    * Sales Support. For all your commercial questions our Sales department is there to advise you: call a Bravilor Bonamat office near you
    * Product Support: commercial and technical training available      

    * Within five minutes a freshly brewed decanter of coffee 
    Excellent value for money


    Bravilor Mondo 2 Coffee Machine

    Last Updated ( Feb 20, 2013 at 04:40 PM )
    Lavazza Coffee
    Written by c0ff33   
    Dec 24, 2010 at 09:54 AM

    Italy is well known for it's love of espresso coffee, and in Italy you don't ask for an espresso you ask for a Lavazza coffee. Luigi Lavazza developed his unique blends of different coffee's from around the, roasted to exactly the right level to bring out all the flavour without burning the beans. His blends and roast profiles are still used to this day - one of the reasons Lavazza Coffee is so popular is that each of their coffee blends tastes the same year after year.

    Famously known as Italians favourite coffee, Lavazza espresso won't disappoint. Whether your looking for a high quality espresso bean to improve the taste of your coffee or are looking to start providing espresso for your customers Lavazza beans are a wise investment. They rival the beans available in popular coffee high-street chains and are sourced from the finest beans in Brazil, Central America and Asia. The smooth, rich taste of Lavazza is great for milk-based drinks popular with UK customers, but is also delicious as a straight espresso -which is how they drink it in Italy.


    Lavazza imports coffee from around the world. Countries include Brazil and Colombia in South America, Guatemala, Costa Rica, and Honduras in Central America, Uganda in Africa, Indonesia and Vietnam in Asia and the United States and Mexico in North America. Sustainable production concerns have led the company to develop the ¡Tierra! project, a sustainable agriculture program in Honduras, Colombia, and Peru, that seeks to improve the quality of coffee as well as the environmental and working conditions of those communities.[4]

    Branded as "Italy's Favourite Coffee," the company claims that 16 million out of the 20 million coffee purchasing families in Italy choose Lavazza.[2] Among its offerings today are products such as Top Class, Super Crema, Crema e Gusto, Grand'Espresso, Dek (decaffeinated), and coffee pods A Modo Mio.

    Last Updated ( Feb 21, 2013 at 05:26 PM )
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    Kenco Westminster medium roast filter coffee is a carefully selected blend of coffee beans from Central and Southern America. The Kenco Westminster coffee beans are slowly toasted until they reach a medium roast, and then they are ground to filter coffee grade. Kenco Westminster coffee is a smooth, fruity, slightly sweet and well rounded filter coffee.

    Kenco Westminster coffee is a smooth and fruity coffee in 60g sachets for optimum freshness.Kenco Westminster coffee is named after the City of Westminster in London.

    Why use Kenco?

    Kenco's coffee comes from Rainforest Alliance Certified™ farms, where forests are protected and rivers, soils and wildlife conserved. Kenco choose the best beans and the best eco-friendly packaging, it's the thought - that makes the difference - that counts.

    Great coffee is made with great care. It's the care Kenco takes - at every stage of production - that makes the coffee you love.

    Kenco makes coffee while the sun shines. During the dry season Kenco hand picks their coffee 'cherries' when they're at their ripest!

    How do you guarantee the best quality?

    Kenco dries the superiour beans from the coffee cherries under the tropical afternoon sun, and they do it evenly so they're perfectly dried all 'round. That means turning them every half hour or so.
    Only the best quality beans are selected for roasting - at just the right temperature to create just the right flavour.


    Your cup of Kenco coffee tastes even better when you know that it's grown using sustainable farming methods.

    Kenco's friendship with the Rainforest Alliance ensures a better living for the people and their families who grow your coffee. It also helps protect the environment and the wildlife that depend on it. Proof, as if it were needed, that good taste and good work can go together!

    Kenco buys all the beans for their freeze dried range from Rainforest Alliance CertifiedTM farms. That's 100% commitment to providing the coffee growing community with better wages, education, healthcare and environment protection - a better move forward all around.

    Our History...

    The early days - 1920s - 1945
    In the 1920s a group of retired coffee planters set up a highly fashionable chain of coffee shops under the banner of The Kenya Coffee Company.
    In 1921, LC Gibbs and CS Baines began selling coffee from a shop in Vere Street, Mayfair. The shop sold roast and ground coffee locally but most of its sales were by mail order - selling coffee to country houses using advertisements in publications like Tatler, Country Life and The Times.
    As demand increased, the company moved to number 30 Sloane Street, an equally fashionable address and bought premises in Long Lane, Bermondsey.
    Subsequently, premises at London's Earlsfield were acquired to cope with increased roasting and packing.
    The Bermondsey premises were next door to a food merchants called John Gardiner (later Gardiner Merchant). Gardiner ran a food wholesaling business, restaurants - including the uber-chic Scott's seafood restaurant - and provided outdoor catering at events such as Wimbledon. They purchased their coffee from The Kenya Coffee Company.

    After the war
    After the Second World War, a Gardiner employee, Tom Kelly, persuaded the company to buy The Kenya Coffee Company. On completion of the deal, Tom Kelly was put in charge of the new business and he expanded the retail chain.
    As well as selling coffee by mail order and from the Sloane Street premises, Kelly diversified into catering and opened coffee shops in the King's Road in Chelsea, Kingston, Wimbledon, Golders Green, Old Compton Street, Knightsbridge, Ealing and outside London in Cambridge, Glasgow, Leicester and Norwich.
    The Kenya Coffee Company shops may well have been the first branded high street coffee shop chain in the UK!

    Expansion in the swinging sixties
    By the 1960s, The Kenya Coffee Company cafes were thriving - selling not only coffee but also cakes. The cakes were made in London and then shipped by road and rail to the various branches each night.
    Tom Kelly also spotted the wider opportunity for espresso coffee - after acquiring the rights to sell Gaggia machines, the company began to supply these to other coffee bars.
    During the 60s, the amount of beans that The Kenya Coffee Company bought from Kenya began to decrease substantially and the company name was changed to The Kenco Coffee Company to reflect this. In 1962, Kenco branded coffee was first served! The success of the company was noticed by larger corporations and it was taken over by the hotel group, Truste House, while roasting continued at the Earlsfield site.
    Kenco coffee continued to be served through all the coffee shops and whole beans and ground coffees were sold in 2oz jars alongside jam and other speciality goods. To meet increasing demand Kenco set up a national sales force to sell Kenco coffee to other coffee shop businesses.

    The seventies
    In 1972, Truste House (now Truste House Forte) sold the Kenco brand to Cadbury.
    Under Cadbury ownership,The Kenco Coffee Company sales team was supported by a nimble fleet of delivery vans and continued to grow significantly - so much so that in the mid 1970s the desirable Kenco brand was acquired by Premier Foods.
    The eighties and nineties
    In 1987 General Foods purchased The Kenco Coffee Company and it was in these decades that the foundations of today's Kenco Coffee Company were laid - although as you can see, the brand looks a little bit different today!

    The future
    The Kenco Coffee Company history is rich and varied. We like to think that we've always been a company that has anticipated trends and adapted accordingly sometimes with radical results. As British consumers become increasingly sophisticated about their coffee choices when they're away from home, we continue to strive for innovation and to anticipate consumer requirements - whether that's a dark roasted Italian espresso or an ethically sourced coffee.

    Flowers Love Coffee Too

    Your old filter papers and old coffee can be composted. Old coffee grounds can be used in your garden, and here are a few useful facts on how to go about using old coffee grounds for plants and flowers.
    Coffee grounds lose most of their acidity during the coffee brewing process, leaving the coffee grounds with an average pH of 6.9 and a carbon-nitrogen ratio of 20-1.

    Primary Nutrients:

    Nitrogen 1.45%, Phosphorus ND ug/g, Potassium 1204 ug/g.

    Secondary Nutrients:

    Calcium 389 up/g, Magnesium 448 ug/g, Sulphur high ug/g.

    Old coffee grounds can be mixed with general soil around acid loving plants, which include azaleas, hydrangeas, rhododendrons and camellias. You can add brown leaves and grass cuttings to the coffee grounds, to make mulch which will help to balance the pH of your soil. By mixing your old coffee grounds into the compost you will help to accelerate the composting process.

    Please note there are two main types of ingredients to add to your compost.

    1. Brown materials such as old coffee filter papers, tea bags, dead leaves, old papers and wood sawdust, these are all high in carbon.
    2. Green materials such as old coffee grounds, tea, food waste and even manure, these are all high in nitrogen.

    A simple rule is, to mix half and half of the above brown and green materials to make the perfect compost! You can even help a worm bin to flourish by feeding the worms with old coffee grounds mixed with some brown material.

    As a small word of caution, please remember when using old coffee grounds for composting, you should never use more than 25% of coffee grounds in any one compost pile!


    Espresso Coffee Revealed

    Espresso coffee was actually invented in France, before being perfected in Italy, and is today enjoyed around the world, making espresso coffee a truly universal beverage.
    Espresso coffee is a particular style of coffee drink and not a specific type of coffee bean.
    Espresso coffee is made from very finely ground coffee beans, which is tightly packed, and through which hot water is forced at pressure, to extract maximum flavour. The result is a rich, dark and extremely flavourful concentrated black coffee. On average, a single espresso coffee is usually a 7g dose of finely ground coffee, which should take 20 seconds to make a 30ml shot of espresso. The perfect espresso should then result in a fabulous shot of dark coffee which is topped off by a beautiful, 3-4 mm head of thick golden foam known as "Crema ", which is a product of the coffee's natural oils and the source of its rich flavour and aroma. The ideal espresso should be served in cups that are dry and warm, possibly narrow in order to concentrate the espresso's aromas and crema.

    The Coffee Grind is Critical.

    The ideal grind will result in a slow, steady flow of espresso coffee. As with most coffee, the best time to grind your coffee beans is immediately before brewing. If the grind is too coarse, the coffee will gush out and the espresso will be weak and under extracted. Too fine a grind and the espresso will drip out, one bitter drip at a time. The correct dose nearly fills your filter insert / basket with the freshly ground fine coffee, with a consistency between flour and sugar, and leaving a small gap for the grounds of coffee to expand as they become saturated.
    For lower pressure units, an extra fine grind with some granularity will work, you can even use an inexpensive coffee bean grinder to achieve this texture. High pressure commercial coffee machines require a finer, more powdery grind , which can be obtained from a commercial grinder .

    The Portion of Ground Coffee Required.

    A single shot of espresso coffee requires roughly 1-1.5 table spoons or 7 grams of ground coffee. Be aware to not overfill your filter insert, always leaving a small gap to let the coffee expand.


    Tamping is the gentle packing down of the finely ground coffee into the coffee filter prior to brewing. This ensures that the water will flow evenly through the coffee grounds, producing a complete extraction of all the coffee flavour.

    The Extraction.

    A shot of espresso should ideally take 20 seconds for a 30ml of liquid coffee, and should flow as freely as honey from a spoon. Should your extraction times be any shorter or longer, you may wish to check your coffee grind .A double shot of ground coffee should result in a double espresso of 60 ml. The pump pressure of the traditional cappuccino espresso machine should be at 9 atmospheres, and the water temperature between 84 and 93 C.

    The Truth and Misconceptions about Espresso.

    The first misconception about espresso coffee is that it should be bitter and burnt tasting. Actually, a perfect espresso shot should be aromatic, bitter sweet and assertive, with a lingering aftertaste.
    The second myth is that drinking an espresso will keep you awake all night. However, despite an espresso having a strong flavour, it actually contains less caffeine than a regular coffee. Typically 60-80 mg of caffeine per shot of espresso as compared to 80-100mg per cup of regular coffee due to espresso's shorter extraction time.
    Finally, most people think it takes a lot of time and effort to prepare a shot of espresso, but as the name implies, it is easy and very quick to make a perfect espresso coffee

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