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Apuro Stainless Steel Kettle 1700ml - CK829-A
312(W) x 244(H) x 220(D)mm
Sale price$87.00Sale price$95.70In stock, 463 units
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Commercial coffee kettles are the tool for pour-over, plunger and tea service where the rate and the temperature of the pour change the result. A gooseneck spout gives a slow, steady stream, and a temperature-controlled base holds the water where the brew needs it rather than at a rolling boil.
They sit between a hot water urn, which gives you volume, and a coffee machine, which gives you espresso. See the whole commercial coffee equipment range for what goes around them.
Working out whether your brew bar needs a temperature-controlled base or a plain gooseneck? Request a callback and we will go through it with you.
These are the top FAQs for Commercial Coffee Kettles
Why use a gooseneck kettle?
Control. The narrow spout lets you pour slowly and exactly where you want it, which is what makes an even extraction possible in a pour-over or a plunger.
A wide-spouted kettle dumps water, channels the bed and gives you an uneven brew. For plunger service see stainless steel coffee plungers.
Does variable temperature matter?
For tea, a great deal: delicate leaf is scorched by boiling water. For coffee, just off the boil is the usual target, and a controlled base holds it there instead of you waiting and guessing.
The temperature range for each model is on its product page. Tea service equipment sits in commercial tea equipment.
Is a kettle a substitute for an urn?
No. A kettle is about control over a small volume; an urn is about holding a lot of hot water for a lot of cups. Venues serving a function need the urn.
What should a commercial kettle be made of?
304 stainless steel for the body. It is the food-safety grade used across Australian commercial kitchens, it does not taint the water and it tolerates constant reheating.
See the wider stainless steel equipment range for the same grade.
How do I keep a kettle from scaling up?
Empty it rather than leaving water standing, and descale on a schedule if you are in a hard-water area. Scale on the element slows heating and ends up in the cup.
Descalers are in commercial kitchen cleaning supplies.
Can one kettle serve a whole cafe?
For pour-over and the occasional tea, yes. Once tea is a regular order the kettle becomes a bottleneck and the hot water should come from elsewhere.
Most cafes run a kettle for control and an urn or percolator for volume.
What else belongs on a manual brew bar?
A grinder that goes coarse, scales, a plunger or filter setup and cups.
See commercial coffee grinders, commercial kitchen scales and espresso cups.
