What is a brew recipe and why should you be using one? In this video Jimmy will explain why he thinks it's so important, especially for baristas working in cafes and coffee shops.
Watch as he makes coffee in our espresso bar using our brew recipe and what adjustments are being made to stay within the parameters of the recipe. By staying completely within the parameters of a recipe a barista can be very confident that their coffee is delicious and consistent without having to taste it.
The main benefit of a brew recipe as Jimmy will explain is consistency and repeatability.
Video Transcript
0:00
So why do you need to introduce a brew recipe into your home or
0:03
your cafe? Now it is consistency to be able to
0:07
reproduce the coffee that you just tasted and tasted
0:09
delicious. How do you know why it taste delicious this time
0:13
and how do you repeat that next time? So there's three main
0:18
elements to a brew recipe. You've got your dose which is
0:20
the amount of coffee ground into your basket now this dose
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can be whatever you want you got an 18 gram basket you use
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18 19 grams you got a 21 gram basket using 2022. 5 if you if
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you're an Artisti account and you have the right equipment
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that suits that good amount of coffee for us in a 21 gram
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basket that's 22. 5 so I got yes 22. 4 there which means I'm
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I'm happy with that I'm going to roll with that and
0:50
that's consistent so then when I put that into my head I need
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to make sure that I'm also doing good distribution and
0:58
prepare the coffee well otherwise if I get channeling
1:01
when I get to my time I'm going to get a different output
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so good distribution consistent temp I'm going to go from there
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we'll also just weigh my yield now we are weighing with grams
1:16
so let's just see ideally Now, this is your yield. This is the
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liquid in the cup that is another part of a brew recipe.
1:29
Now, to ensure that I'm getting the right amount of coffee
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yield and liquid in the cup out of the right amount of dose
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that I've chosen. I'm going to use a brew ratio. So, for this
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one, with my full double extraction or it's also called
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a normale, I'm going to use forty-five grams of yield out
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of my 22. 5 grams of coffee. That would be a one to two
1:51
ratio. Beautiful. I'm really happy with that amount of dose.
1:55
I'm really happy with that amount of yield. However, I've
1:59
only hit 25 seconds. If you are not always watching your short
2:05
times and if you're new to coffee and you just jump on a
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machine and you don't have a brew recipe, you would probably
2:12
serve that to a customer. That's 25 seconds. Now, my brew
2:16
recipe being right now, I really enjoy it at 30 to 32
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seconds that it's just a little bit too sour for my liking. I
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know that our coffee can be better. Now I obviously can't
2:29
drink every every customer's coffee. But I know that if I
2:34
come under that you know goal time of 30 to 32 seconds. I
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would expect a potentially sour note to come through that
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coffee. So I want to make an adjustment so that I can get
2:45
back to my optimal time. I hope I don't go over because once I
2:48
do get over my optimal 32 seconds. I start to bring in
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some more bitter flavours. And this is why you need a brew
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recipe because I can't drink every coffee. I just need some
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metrics to follow. They're going to help me make great
3:02
tasting consistent coffee and it does mean that doesn't
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matter who's on the machine any staff member can jump on the
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machine run a shot they know they've got the right amount of
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dose in there do train them on how to do distribution good
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tamping program the machine to give you the right amount of
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yield in the cup then the only variable that you're now having
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to worry about is your grind size now we've just eliminated
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a tamp we've eliminated dose we've got a good with good
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volume metrics which means now we can just focus on our grind
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size and that's what's changing our extraction time and
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producing or getting you back to the brew recipe and
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extraction that you want so I'm going to go a little bit finer
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then I am going to clear out the chamber that is going to
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have some grind retention and want to make sure that I'm not
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using that see I'm only getting 20 grams in there because as my
3:56
blades got closer it actually the amount of coffee that I can
4:00
get through in a 5. 1 second grind time which is again why
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you're measuring your dose is because that is going to be a
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variable that changes this is a great grinder super consistent
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but it does have variable amounts of dose as you adjust
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the grind so again we need that good distribution
4:25
Let's just double check our yield here. Yield being again,
4:32
amount of coffee in the cup.
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Beautiful. I can already see that we've got a little bit
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more control here. I might have slowed it down right amount.
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0 29 seconds. Beautiful. 44. 3 grams of yield and I'm happy with
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that. Just slightly under but that is beautiful. I've got 29
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seconds there. So you can see how when I kept my dose
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consistent. I keep my distribution. My tamping
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consistent. The only thing that I changed was my grind setting.
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And I went finer and slowed down my extraction. So I know
5:29
that I should be not getting those sour notes. Oh yeah, a
5:35
lot lot more developed. If I go a little bit finer again and I
5:41
keep my dose consistent, my machine's going to maintain my
5:44
yield. I will get to that optimal flavor for that
5:48
particular coffee. That coffee right now is my champion blend
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available online. Check it out. It's delicious and that is how
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I know that my customers are producing the same coffee when
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they go out into their cafes. If you get an Artisti Coffee
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from somewhere, you know, it's going to be consistent because
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they're running our recipes. They're measuring their dose.
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They're measuring their yields and their outputs that they can
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be consistent. There's no differences between staff and
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this is something that you in your cafe can implement today
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to make sure that you're consistent and it's repeatable
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every single day and that is why you need to introduce brew
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recipes into your cafe. Do you already do it? Let us know in
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the comments below is have you learned something from this
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video today? Can I help you? Are you in Australia and you
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want to want me to help you introduce this into your cafe?
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I'd love to hear from you. Put your comments below. We love to
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answer them. The community will also answer them. If you
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haven't already, subscribe to the channel. There's heaps more
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to learn about coffee. Like the video and hit the bell icon and
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I will see you next time. Thanks guys. Bye.
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