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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 + bag in composting bin.
    • 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)

     

    • If the previous day’s concentrate not totally depleted, can add remaining contents to next day’s concentrate
    • 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, or scale if fill line does not exist)
    • Lightly agitate grounds to ensure water permeates coffee (careful of delicate paper bag)
    • Add lid
    • Mark date and time on side of container

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  • Coffee 
    • Ten (10) boxes of shelf-stable UHT oat milk. - 6/32 oz packs (1.5 gallons each pack)
      • 1 box a day, seems reasonable
      • On the shopping list
    • Order 12 2 lb bags of coffee (preground)
      • 10 for cold brew
      • 2 for hot coffee
    • Paper filter and dispensers are from last year

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