So why do you need to introduce a brew recipe into your home or
your cafe? Now it is consistency to be able to
reproduce the coffee that you just tasted and tasted
delicious. How do you know why it taste delicious this time
and how do you repeat that next time? So there's three main
elements to a brew recipe. You've got your dose which is
the amount of coffee ground into your basket now this dose
can be whatever you want you got an 18 gram basket you use
18 19 grams you got a 21 gram basket using 2022. 5 if you if
you're an Artisti account and you have the right equipment
that suits that good amount of coffee for us in a 21 gram
basket that's 22. 5 so I got yes 22. 4 there which means I'm
I'm happy with that I'm going to roll with that and
that's consistent so then when I put that into my head I need
to make sure that I'm also doing good distribution and
prepare the coffee well otherwise if I get channeling
when I get to my time I'm going to get a different output
so good distribution consistent temp I'm going to go from there
we'll also just weigh my yield now we are weighing with grams
so let's just see ideally Now, this is your yield. This is the
liquid in the cup that is another part of a brew recipe.
Now, to ensure that I'm getting the right amount of coffee
yield and liquid in the cup out of the right amount of dose
that I've chosen. I'm going to use a brew ratio. So, for this
one, with my full double extraction or it's also called
a normale, I'm going to use forty-five grams of yield out
of my 22. 5 grams of coffee. That would be a one to two
ratio. Beautiful. I'm really happy with that amount of dose.
I'm really happy with that amount of yield. However, I've
only hit 25 seconds. If you are not always watching your short
times and if you're new to coffee and you just jump on a
machine and you don't have a brew recipe, you would probably
serve that to a customer. That's 25 seconds. Now, my brew
recipe being right now, I really enjoy it at 30 to 32
seconds that it's just a little bit too sour for my liking. I
know that our coffee can be better. Now I obviously can't
drink every every customer's coffee. But I know that if I
come under that you know goal time of 30 to 32 seconds. I
would expect a potentially sour note to come through that
coffee. So I want to make an adjustment so that I can get
back to my optimal time. I hope I don't go over because once I
do get over my optimal 32 seconds. I start to bring in
some more bitter flavours. And this is why you need a brew
recipe because I can't drink every coffee. I just need some
metrics to follow. They're going to help me make great
tasting consistent coffee and it does mean that doesn't
matter who's on the machine any staff member can jump on the
machine run a shot they know they've got the right amount of
dose in there do train them on how to do distribution good
tamping program the machine to give you the right amount of
yield in the cup then the only variable that you're now having
to worry about is your grind size now we've just eliminated
a tamp we've eliminated dose we've got a good with good
volume metrics which means now we can just focus on our grind
size and that's what's changing our extraction time and
producing or getting you back to the brew recipe and
extraction that you want so I'm going to go a little bit finer
then I am going to clear out the chamber that is going to
have some grind retention and want to make sure that I'm not
using that see I'm only getting 20 grams in there because as my
blades got closer it actually the amount of coffee that I can
get through in a 5. 1 second grind time which is again why
you're measuring your dose is because that is going to be a
variable that changes this is a great grinder super consistent
but it does have variable amounts of dose as you adjust
the grind so again we need that good distribution
Let's just double check our yield here. Yield being again,
amount of coffee in the cup.
Beautiful. I can already see that we've got a little bit
more control here. I might have slowed it down right amount.
0 29 seconds. Beautiful. 44. 3 grams of yield and I'm happy with
that. Just slightly under but that is beautiful. I've got 29
seconds there. So you can see how when I kept my dose
consistent. I keep my distribution. My tamping
consistent. The only thing that I changed was my grind setting.
And I went finer and slowed down my extraction. So I know
that I should be not getting those sour notes. Oh yeah, a
lot lot more developed. If I go a little bit finer again and I
keep my dose consistent, my machine's going to maintain my
yield. I will get to that optimal flavor for that
particular coffee. That coffee right now is my champion blend
available online. Check it out. It's delicious and that is how
I know that my customers are producing the same coffee when
they go out into their cafes. If you get an Artisti Coffee
from somewhere, you know, it's going to be consistent because
they're running our recipes. They're measuring their dose.
They're measuring their yields and their outputs that they can
be consistent. There's no differences between staff and
this is something that you in your cafe can implement today
to make sure that you're consistent and it's repeatable
every single day and that is why you need to introduce brew
recipes into your cafe. Do you already do it? Let us know in
the comments below is have you learned something from this
video today? Can I help you? Are you in Australia and you
want to want me to help you introduce this into your cafe?
I'd love to hear from you. Put your comments below. We love to
answer them. The community will also answer them. If you
haven't already, subscribe to the channel. There's heaps more
to learn about coffee. Like the video and hit the bell icon and
I will see you next time. Thanks guys. Bye.