Coffee 🍵

Types of coffee / how best to make it / volumes by day

Daily Shift

• Serve fresh cold brew (starting at 8-10am, through lunch at least)

  • Carefully remove filter bag. Allow it to drip remaining cold brew concentrate into brewing dispenser (the good stuff!).
  • Dispose of grounds in composting bin. Can consider reusing bag or trashing
  • Brewing makes concentrate that should be diluted 1:1 before serving with water
  • Add an aggressive amount of ice to the serving dispenser. Add freshly brewed concentrate to the serving dispenser. Stir vigorously to get cold brew down to ice cold temperature.
  • Taste test. If the concentrate taste is too strong, dilute with additional water.
  • Serve coffee and accompanying milks.
  • Refill coffee as needed throughout the morning/day.

• Start brew for next day’s cold brew concentrate (before or around 12pm)

  • Add filter to brewing dispenser, and tuck filter edges around edge of dispenser
  • Add one 2 lb bag of coffee grounds into filter bag
  • Add 9.1 L of water (using fill line)
  • Lightly agitate grounds to ensure water permeates coffee
  • Add lid
  • Mark date and time on side of container, brew for ~18 hours

• Coffee 
  • Ten (10) boxes of shelf-stable UHT oat milk. - 6/32 oz packs (1.5 gallons each pack) (TODO: place costco order)
    • 1 box a day, seems reasonable
    • On the shopping list
  • Order 12 2 lb bags of coffee (preground) (TODO: confirm sourcing)
    • 10 for cold brew
    • 2 for hot coffee
  • Filter bags (disposable, but technically reusable) and dispensers are from last year (TODO: Confirm how many we have left, there should be plenty)