BUNN GRBD Velocity Brew: Perfect Coffee at High Altitude

Imagine this: you’re nestled in a cozy cabin high in the Rocky Mountains, surrounded by stunning scenery. You’ve got a bag of your favorite freshly roasted coffee beans, and you’re ready to start your day with a perfect cup. But as you brew, something’s not quite right. The coffee tastes…weak. Or maybe it’s bitter. It simply lacks the rich, complex flavor you expect. What’s going on?

The answer, my friend, lies in the air itself. Or rather, the lack of it. At high altitudes, the lower atmospheric pressure significantly impacts the brewing process, making it a challenge to achieve that perfect cup. It’s a common frustration for coffee lovers living in mountainous regions, but thankfully, it’s a problem with a scientific solution.

The Science of Flavor: Altitude’s Impact on Coffee

To understand why high altitude brewing is tricky, we need to delve into the science of coffee itself. Coffee’s incredible flavor profile comes from a complex interplay of hundreds of chemical compounds, many of which are volatile aromatic compounds. These compounds are responsible for the delightful aromas and nuanced flavors we love – from chocolate and caramel to floral and fruity notes.

But these delicate compounds are easily affected by two key factors: the boiling point of water and the rate of extraction.

Boiling Point Blues:

You probably learned in school that water boils at 212°F (100°C). But that’s only true at sea level. As altitude increases, atmospheric pressure decreases. Think of it like this: at sea level, the weight of the entire atmosphere is pressing down on the water, making it harder for water molecules to escape into the air as steam. At higher elevations, there’s less atmospheric “weight,” so water molecules can transition to a gaseous state more easily – meaning, at a lower temperature.

For every 500 feet you ascend above sea level, the boiling point of water drops by approximately 1°F (about 0.56°C). So, in Denver, Colorado (the “Mile High City”), water boils around 202°F (94°C). In even higher locations, like the ski resorts of Aspen or the peaks of the Himalayas, the boiling point can be significantly lower.

The Extraction Equation:

This lower boiling point throws a wrench into the delicate process of coffee extraction. Coffee extraction is all about dissolving the right amount of flavor compounds from the coffee grounds into the water. The ideal extraction temperature range is generally considered to be between 195°F and 205°F (90°C - 96°C).

When your water is boiling below this range, you risk under-extraction. Under-extracted coffee tastes sour, weak, and lacks body. The water simply isn’t hot enough to efficiently pull out the desirable flavor compounds.

On the other hand, if the water is too hot (or if the contact time between the water and grounds is too long), you can end up with over-extraction. Over-extracted coffee tastes bitter and harsh, as undesirable compounds like tannins are released.

At high altitude, the lower boiling point makes it much easier to fall into the under-extraction trap. And because those volatile aromatic compounds are also more prone to evaporating at lower pressures, you’re losing precious flavor before it even hits your cup.

BUNN GRBD: A Peak Performer

So, how do you combat these high-altitude brewing challenges? Enter the BUNN GRBD Velocity Brew High Altitude Original 10-Cup Home Brewer. This isn’t your average coffee maker; it’s a precision instrument specifically designed to thrive in the thin air. It addresses the core issues of high-altitude brewing with a combination of speed, temperature control, and smart engineering.

Speed Brew: More Than Just Speed

The BUNN GRBD features BUNN’s renowned “Speed Brew” technology, which can brew a full 10-cup (50-ounce) carafe in just about 4 minutes. While speed is certainly a perk, the real benefit at high altitude lies in minimizing the coffee grounds’ exposure to the lower-boiling-point water. The faster brewing time reduces the opportunity for those precious volatile aromatic compounds to escape, preserving the coffee’s full flavor potential. It’s like a race against evaporation, and the BUNN GRBD is designed to win.

The Constant Gardener: The Importance of a Steady Temperature.

The heart of the BUNN GRBD is its commercial-grade stainless steel hot water tank. Unlike many coffee makers that heat water on demand, the BUNN keeps a reservoir of water constantly heated to the optimal brewing temperature of around 200°F (93°C).

This is crucial at high altitude. Even though the water boils at a lower temperature, the BUNN’s internal tank ensures that the water contacting the coffee grounds is within that ideal 195-205°F range. This consistent temperature is the foundation for proper extraction, regardless of your elevation.

Sprayhead: Engineering Extraction
Even with heated water. Distribution is key. The multi-stream sprayhead showers the entirety of the coffee grounds, achieving complete saturation, maximizing flavor, and delivering a rich and rounded cup.

Drip-Free Carafe: The Finishing Touch

The BUNN GRBD also features a specially designed drip-free carafe. Its unique spout and lid design not only prevent messy spills but also help to minimize the loss of aroma as you pour. Every detail is considered to preserve the flavor you’ve worked so hard to achieve.

Beyond the Machine: High-Altitude Brewing Tips

While the BUNN GRBD is a powerful tool, there are a few other things you can do to optimize your high-altitude coffee experience:

• Start with Freshness: Always use freshly roasted coffee beans. Coffee beans are at their peak flavor shortly after roasting, and this is even more critical at high altitude where aroma dissipates quickly.
• Grind Just Before Brewing: Grind your beans right before you brew to minimize the loss of volatile compounds.
• The Finer Points of Grind Size: At high altitude, you may need to experiment with a slightly finer grind than you would use at sea level. A finer grind increases the surface area of the coffee grounds, allowing for better extraction even with lower-temperature water. However, be careful not to grind too fine, as this can lead to over-extraction and bitterness. It’s a balancing act!
• Water Quality Matters: The quality of your water is just as important as the quality of your beans. At high altitude, water can sometimes have a higher mineral content, which can affect the taste of your coffee. Consider using filtered water for the best results.
• Pre-Heating is Caring: Preheating your carafe, by rinsing it with hot water before starting the brew cycle.

BUNN: A History of Brewing Innovation

BUNN’s expertise in coffee brewing isn’t limited to high-altitude solutions. The company has been a leader in the coffee industry since 1957, building its reputation on commercial brewing equipment used in restaurants and cafes worldwide. They’ve brought that same commitment to quality and innovation to their home brewers, ensuring that every cup is brewed to its full potential.

Conclusion: Reaching New Heights of Coffee Flavor

Brewing coffee at high altitude presents unique challenges, but it’s certainly not an insurmountable obstacle. With the right knowledge and the right equipment, like the BUNN GRBD Velocity Brew, you can enjoy a rich, flavorful, and satisfying cup of coffee, even when you’re miles above sea level. It’s a testament to the power of science and engineering to elevate even the simplest of pleasures.
So, embrace the mountain air, and savor every sip!