Batch brew is the quiet profit leak in a Coffee Shop & Cafe: easy to make, easy to over-make, easy to serve stale. These 5 checks hold filter coffee to standard and keep the brew kit clean. Use the set brew ratio of coffee to water for every batch, note the time each batch is brewed, and dump any batch once it passes its holding time. Rinse the brewer basket between batches, and clean the batch brewer and urn on schedule so old coffee oil never taints a fresh pour.
Brewing to standard and cleaning the brew kit. You use the set coffee-to-water ratio for every batch, write down the time each batch is brewed, and dump coffee once it passes its holding time. Between batches you rinse the basket, and you clean the batch brewer and urn on schedule.
Only until its set holding time, then it is dumped. Coffee left on a hot plate past that point turns bitter and stewed, so noting the brew time on each batch is what stops a stale pour reaching a customer.
The ratio of coffee to water decides strength and taste. Using the same set ratio for every batch keeps the cup consistent from open to close, whoever is on the brewer.
One free app has all of them: open the Coffee Shop & Cafe Checklists app - offline, no account, add it to your home screen.
This is the manual version