Yup. We’ve owned a restaurant Bunn for a decade. Upgraded to a glass carafe when we got it, replaced that once when it was accidentally dropped.
The only negative is it’s not great for single cups. Keep a pour over for that use.
Something to know about the big commercial brewers that I have worked with is that fresh water is pumped into the water tank as the brew is happening. The tank water is heated to 195° to 200° and held there until the operator chooses to brew coffee. The freshly pumped water cools the water in the tank, so your overall brew temp rapidly decreases. The range of temps that the coffee is exposed to during the brew process is large.
I've always had BUNN pots, but the quality on the residential ones has gone to crap, a few years ago, I splurged and bought a commercial grade one that plumbs directly into the water supply! The hot water tap is nice for my wife who loves hot tea and the kids for cider or cocoa.
I second this. Always look to the commercial products. Simple, less buttons and less electronic circuitry to short and fail. Our Bunn at my 24/7 workplace sees multiple pots per day over three shifts. Still going strong for the over 20 years I’ve been here.
Do you care how it looks? The commercial Bunn machines are pretty plastic free with the right accessories. Can find them for around $500 used. Will last forever.
IMO nothing beats a restaurant Bunn or one of their clones. Water is always hot, brew as much or little as you want, if you replace the plastic basket with stainless you have zero plastic from the boiler to your pot. The only better coffee IMO is pourover, Bunns are like pourover for people who don't want to fuss over their pot.
BlisseyWashi
