Production batch brewing math

Core Formula

• Brew Ratio = Coffee Dose ÷ Water In
• Keep ratio constant, regardless of batch size.
• Example: 60 g coffee per liter (1:16.7).

Batch Brewing Steps

1. Determine Target Volume: Decide final beverage yield (e.g., 3 liters).
2. Account for Absorption: Grounds retain ~2 g water per gram coffee.
3. Calculate Coffee Dose: Dose = Total Water ÷ Ratio.
4. Calculate Water In: Water = Beverage Yield + Retained Water.

Example Calculation

• Target Beverage Yield: 3 L.
• Ratio: 1:16.7.
• Coffee Dose = 3000 ÷ 16.7 ≈ 180 g.
• Absorption: 180 × 2 = 360 g (~360 ml).
• Total Water In = 3000 + 360 = 3360 ml.
• Final Recipe: 180 g coffee : 3360 g water.

Adjustments in Production

• Grind: Larger brewers often need slightly coarser grind due to bed depth.
• Flow Rate: Ensure water disperses evenly; avoid channeling in batch brewers.
• Bypass Settings: Some machines divert water around the bed—include this in math.

Quality Control

• Measure TDS and beverage yield to confirm Golden Cup compliance.
• Log each batch (dose, water, brew time, yield) for consistency.
• Taste test throughout service to ensure flavor stability.

Practical Considerations

• Pre-weigh coffee in batch kits for speed.
• Use calibrated brewers with flow and bypass controls.
• Adjust for ambient factors: hotter environments may reduce cooling losses.

Summary

Production batch brewing math ensures large-scale brews hit the same balance as small recipes. By calculating absorption, water input, and maintaining ratio, cafés can reliably produce consistent, high-quality coffee at volume without compromising flavor.

• Tags:
• Quality Control
• High Quality
• Coffee Water
• Flow Rate
• Brew Ratio
• Practical Considerations
• Dose Water
• Coarser Grind
• Quality Coffee
• Ratio Coffee
• Large Scale
• Slightly Coarser
• Bed Depth
• Coffee Dose
• Beverage Yield
• Measure Tds
• Batch Brewers
• Consistent High
• Batch Size
• Golden Cup
• Water Brew
• Ensure Water
• Final Beverage