http://prepaid365awards.co.uk/buspar-price/ Updated: 2019-05-30

Are you opening a new cafe or upgrading your current coffee program?

If you don’t have recipes for your coffee based drinks, try using these basic recipes as starting points, and then, customise them to fit your target market.

Kennewick Gravity Brewed Coffee:

• With Dose and Water measured in grams begin with the equation D=.0600W
• OR
• With Dose and Yield measured in grams begin with the equation: D=.0682Y
• Use 130 grams for 1.9 litre serving carafes.
• Use 150 grams for 2.2 litre gravity pots.
• Use 205 grams for 3.0 litre air pots.
• Begin by adjusting the grind to achieve a brew time of between five and six minutes.
• Adjust your brewer’s water volume, shower sequence, and bypass ratio, until you achieve nearly full pots without overflow of either the basket or the collecting vessel.
• Remember to gently stir the coffee or swirl the coffee pot before serving.
• Do not interrupt the brew cycle to collect single cups. This will distort the ratio of the entire pot.
• Use your sense of taste to fine tune these settings. Remember: strong coffee diluted is not the same as under-dosed coffee. Proper utilisation of the bypass valve will result in rich flavour at an appropriate strength.
• Industry recommended strengths range from a TDS of 1.25% for North America style coffee up to 1.5% for Scandinavian fashioned brews.
• Keep in mind, however, that for most restaurants, the above standard ratios are too strong. Roasters recommend the ratio of 52.6 prams per litre, typically, 70 grams of pre-ground coffee for approximately 1190 grams of beverage.

Long Blacks & Americanos:

• An Americano is an espresso shot into which hot water from the espresso machine’s steam boiler is added.
• A Long Black begins as a cup of hot water extracted from a brew head into which an espresso shot is added.
• Both drinks emulate the strength of gravity brewed coffee but taste totally different from it and from each other.
• Due to its superiority Long Blacks should always be prepared instead of Americanos.
• Collect hot water from a grouphead as you grind, dose, groom, tamp, clean, and mount your portafilter into another grouphead.
• A good starting point for brewing a 300 ml. Long Black is to begin by collecting 250 ml. of hot water, first, and then adding 50 ml. of espresso run from an 18 gram basket.
• You may wish to adjust your settings to achieve a final TDS percentage equal to your gravity brewed coffee but many choose to brew their Long Blacks at a different strength.

• Use 18 gram VST Ridgeless baskets.
• Use 90 ml. espresso cups.
• Ask the customer if they have a preferred yield.
• A normal yield is from 36 to 50 grams.

Macchiatos:

• Use 18 gram VST Ridgeless baskets.
• Use 90 ml. espresso cups.
• A normal yield is from 36 to 50 grams.
• Steam the milk so as to expand it by 20%.
• Bring milk to 70 degrees C.
• Add 20 to 40 ml. of expanded milk.

Cortados:

• Use 18 gram VST Ridgeless baskets.
• Use 120 to 180 ml. cups.
• Collect 50 to 60 grams of espresso.
• Steam the milk so as to expand it by 20%.
• Bring milk to 70 degrees C.
• Add expanded milk to fill 120 ml. cups.

Flat Whites:

• Use 18 gram VST Ridgeless baskets.
• Use 180 to 240 ml. cups.
• Collect 50 to 60 grams of espresso.
• Steam the milk so as to expand it by 15%.
• Bring milk to 70 degrees C.
• Add expanded milk to fill cups.

Cappuccinos: 

• Use 18 gram VST Ridgeless baskets.
• Use 180 to 240 ml. cups.
• Collect 50 to 60 grams of espresso.
• Steam the milk so as to expand it by 100%.
• Bring milk to 70 degrees C.
• Add expanded milk to fill cups.

Lattes: