COFFEE BAR MANUAL
44
Formula
1 gram of fresh ground illy coffee for each liquid ounce of water.
(1 gal. (128 oz) = 128 gm) | Water brewing temperature: 205°F
Standards
•
Always store filters paper properly. Filters should be kept in the original plastic that will maintain their shape
and protect from moisture and odors.
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Do not store paper filters on top of the brewer where it is hot
•
Grinder should be clean, hoppers free of oil build-up and the chute clear of grounds
•
Brewing equipment should be clean. Brew baskets and spray-head area are clean and free of build-up.
•
Containers must be clean and pre-heated before use.
•
Never grind coffee or open frac-packs to load the basket with ground coffee in advance.
Grind or open packs only if you are ready to brew.
•
If using Frac-packs, always use the proper number of bags for the batch size.
•
Allow the coffee to finish the brew and dripping cycles before removing the basket.
•
Never draw coffee until the brew and dripping cycles are complete. This causes an unbalanced brew.
•
Never re-use spent grounds.
•
Always discard old coffee and rinse container before brewing fresh coffee.
•
Coffee is best served within 30 minutes of brewing. Maximum holding time is 2 hours.
•
Never reheat coffee.
FILTER COFFEE STANDARDS
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