The way I explain it to new hires is like juggling, everything is in constant motion. I think officially there’s a standard for brewing coffee called the coffee cadence. Pike, blonde, dark. So you always want to make sure you have the those to offer. So you go from what was last brewed, so you just brewed a fresh like. It’s finished brewing, you take the old pike and dump it. Move over your fresh pike, and begin brewing your blonde. So again, your blonde finishes brewing, you dump the blonde that’s been sitting for a while and switch it out with the fresh blonde and begin brewing dark roast. So you’re constantly brewing and swapping out the old for the new.

Say you just brewed dark roast, you’d dump the old dark and replace it with the one just brewed. Then brew pike or blonde. In 10 mins come back and dump whatever you just brewed in order to use that one to brew the last one. That way they won’t be sitting for any longer than 30 minutes. If need be, change up the order to supply what you’re selling a lot of.

Does that make sense? It’s kind of hard to understand. I always hang the tag for the one I have to brew next on the side of the brewer (we have hooks there) , just so I can keep track of what’s brewing.

As far as I’ve been told, you should always be dumping the “oldest” container and brewing whatever comes next in that one.

Also, as far as I know, you shouldn’t be cleaning/rinsing any of the containers until they’re finished for the day? You don’t have to rinse them after every single time something is brewed in there. If you brew like in a container that used to hold dark, it’s not going to affect the flavor really at all (so long as you remembered to actually empty out all the dark before adding the pike, lol).

ahhh okay this makes so much more sense to me. thank you guys!! also, is the timer for the coffee I brewed last so that I know to start brewing the next one? what am I specifically using the timer for?