If he's got a line all day long just for pour over then I can see the point but I have never seen a cafe that has THAT level of demand JUST for pour over. It would be awesome if pour over demand was at that level but even if it was this might still be a terrible solution to the challenge.
@@eliasatalah86 we do a lot more work for our ice pourovers by prefreezing carafes and ice glasses with ice. We make really nice large cubed ice specific for pour overs using the same custom remin RO water as the pour over to avoid extra buffer muting acidity and we have a mugen-switch recipe to brew it which involves a bit more barista time. If someone is going to leave their home set up and come to our shop we chose to try to give them the best experience possible to make it worth it. We also do it because it's to punish the heathens whom have the gall to ask for it.
Truly an Overkill of the year.
Came here to say this too. Spro gear is already beyond insane, but this feels like we're being trolled.
pepe jijon sidra and typica mejorado are the best coffees i ever tried, greetings from Ecuador
I thought this was a car video channel
This is lunacy and Im here for it.
Hello, would you be willing to share the print files for the bean hopper adapter and cap? Cheers!
yes sure thing!
@@Mingy012 Thank you so much!
It's on Printables now if you look for Acaia Orion Hopper
@@Mingy012 Thank you so much!
Can you share us the file please !!
It's on Printables now if you look for Acaia Orion Hopper
If he's got a line all day long just for pour over then I can see the point but I have never seen a cafe that has THAT level of demand JUST for pour over. It would be awesome if pour over demand was at that level but even if it was this might still be a terrible solution to the challenge.
Why would it be a terrible solution and what would be a better solution?
@@maybowl it does get like that sometimes. there are about 3 rushes in the weekend where I can barely breathe
Why would they charge $1 more for an iced pourover?
making ice is not free..? also, you have to work more for the coffee to extract normally for an iced pourover, often requiring more coffee
It's to punish the heathens whom have the gall to ask for it.
@@DJProPlusMax just do a Japanese flash style. And ice isn’t free but it also isn’t $1. Seems petty.
@@eliasatalah86 we do a lot more work for our ice pourovers by prefreezing carafes and ice glasses with ice. We make really nice large cubed ice specific for pour overs using the same custom remin RO water as the pour over to avoid extra buffer muting acidity and we have a mugen-switch recipe to brew it which involves a bit more barista time. If someone is going to leave their home set up and come to our shop we chose to try to give them the best experience possible to make it worth it. We also do it because it's to punish the heathens whom have the gall to ask for it.
@@Mingy012 there is the answer. Thank you and that is worth the $1. Who wants hot drinks in the summer? LOL