ASTM F2990-12
(Test Method)Standard Test Method for Commercial Coffee Brewers
Standard Test Method for Commercial Coffee Brewers
SIGNIFICANCE AND USE
5.1 The measured maximum energy input rate is used to confirm that the coffee brewer is operating in accordance with its nameplate rating.
5.2 If applicable and accessible, the boiler or internal tank temperature is measured to ensure that the water is maintained at a ready-to-brew temperature. This can also be used later to normalize coffee brewer energy consumption to a standard temperature.
5.3 The Preheat Test can be used to gauge the amount of time and energy required for the coffee brewer to reach a ready-to-brew state from the ambient room and incoming water temperatures.
5.4 Ready-to-Brew and Energy Save Mode energy can be used by end users to estimate the amount of energy consumed while coffee is not being brewed.
5.5 Heavy-use energy consumption can be used to estimate how much energy is consumed by the coffee brewer when brewing coffee. Along with preheat and ready-to-brew (standby) energy, this value can be used by end users to model their machine energy use.
5.6 Production capacity is a calculated measure, determined through testing, to define the performance of the coffee brewer. End users can use this value to specify a brewer that matches their production needs.
SCOPE
1.1 This test method covers the evaluation of the energy consumption, brewing, and holding performance of commercial coffee brewing machines (here after referred to as coffee brewers) used in commercial and institutional facilities. The operator can use this evaluation to select a coffee brewer and characterize its energy use and performance. This test method does not cover residential coffee brewers, “urn” coffee brewers (Type III), or espresso machines.
1.2 This test method applies to single cup (Type I) and batch (Type II) coffee brewers. The coffee brewer will be tested for the following (where applicable):
1.2.1 Maximum energy input rate,
1.2.2 Heavy use brewing energy consumption,
1.2.3 Production capacity,
1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, and
1.2.5 “Energy Save Mode” (Low power) energy rate.
1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2990 − 12 An American National Standard
Standard Test Method for
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Commercial Coffee Brewers
This standard is issued under the fixed designation F2990; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method covers the evaluation of the energy 3.1 Definitions:
consumption, brewing, and holding performance of commer-
3.1.1 coffee brewer, n—commercial appliances designed to
cial coffee brewing machines (here after referred to as coffee
heat water and brew coffee.
brewers) used in commercial and institutional facilities. The
NOTE 1—Cold water is poured into a separate chamber (manually or
operator can use this evaluation to select a coffee brewer and
automatically),whichisthenheateduptojustbelowtheboilingpoint,and
characterize its energy use and performance. This test method
directedthroughthefilter.Thisprocessisalsocalled automatic drip-brew.
doesnotcoverresidentialcoffeebrewers,“urn”coffeebrewers
3.2 Definitions of Terms Specific to This Standard:
(Type III), or espresso machines.
3.2.1 brew cycle, n—the total time required to dispense a
1.2 Thistestmethodappliestosinglecup(TypeI)andbatch
single cup (Type I) or batch (Type II) of coffee, starting with
(Type II) coffee brewers. The coffee brewer will be tested for
the initiation of a brew event by the user, and including the
the following (where applicable):
time needed for the machine to recover to a “ready to brew”
1.2.1 Maximum energy input rate,
state.
1.2.2 Heavy use brewing energy consumption,
3.2.2 brew event, n—the sequence of brewing a single cup
1.2.3 Production capacity,
(Type I) or batch (Type II) of coffee, starting with initiation by
1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, and
theuser,andincludingthetimefortheremainingwatertodrip
1.2.5 “Energy Save Mode” (Low power) energy rate.
through the filter.
1.3 The values stated in inch-pound units are to be regarded
3.2.3 brew energy, n—energy consumed by coffee brewer
as standard. The values given in parentheses are mathematical
during a brew cycle.
conversions to SI units that are provided for information only
and are not considered standard.
3.2.4 warmer energy, n—the energy consumed by the plate
1.4 This standard does not purport to address all of the warmer while maintaining the delivered brew volume at
safety concerns, if any, associated with its use. It is the serving temperature.
responsibility of the user of this standard to establish appro-
NOTE 2—Warmers may not be an applicable feature of single serving
priate safety and health practices and determine the applica-
Type I machines.
bility of regulatory limitations prior to use.
3.2.5 ready-to-brew (standby/idle) energy, n—energy re-
quired by the coffee brewer to maintain “ready to brew”
2. Referenced Documents
conditionsincludingenergyrequiredtokeepthereservoirtank
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2.1 ASTM Standards:
at the brew set temperature.
F2988Specification for Commercial Coffee Brewers
3.2.6 energy save mode, n—an optional low power mode
2.2 ASHRAE Standard:
(different from the ready-to-brew state) that is designed by the
ASHRAE Guideline 2–1986 (RA90)Engineering Analysis
manufacturer to use less energy while the coffee brewer still
of Experimental Data
remains “on.”
NOTE 3—Energy Save Modes are typically specified by the manufac-
turer and outlined in the user manual. Some examples may include an
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This test method is under the jurisdiction of ASTM Committee F26 on Food
automatic reduction of tank holding temperature (for example, 140°) or
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
burner temperature after a certain period of machine un-use. The manual
Productivity and Energy Protocol.
turning off of accessories is not considered to be an Energy Save Mode
CurrenteditionapprovedDec.1,2012.PublishedFebruary2013.DOI:10.1520/
unless specified by the manufacturer.
F2990-12.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3.2.7 production capacity, n—calculated maximum volume
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
of coffee that can potentially be brewed in one full hour and
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. expressed in gal/h (L/h).
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F2990 − 12
3.2.8 brew volume, n—the substantive beverage portion (standby) energy, this value can be used by end users to model
delivered during a sing
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