Sweet cream:
- heavy cream to the 1L line in a pitcher
- 350m vanilla (use foaming pitcher you measure)
- 600m 2%
We make a cube at a time by making 3-4 pitchers worth and dumping them into the cube. Be sure to stir/whisk. Date for 24hours.

Kegs:

We dispense cold brew into the cubes, just under the ridge and chill both our cold brew and empty kegs, so our process may be different. But it’s one cube, equal water. Seal, invert (always check the seal). If you don’t have chilled cold brew and kegs, the water needs to be iced and whisked until melted before adding. Cold brew is good for a week, use the date that’s on the dispensed cube on the keg.

Frap roast:

1L cold water per bag. We make 4-5 at a time, half for a backup pump, the rest in a cube for additional back up. Good for 48 hours.

Mocha:

2L hot water per bag. We make 2 bags at minimum so I pour 2L in a cube, add the bags one at a time while whisking, and then slowly incorporate 2 more liters while stirring. Everyone has their own system. Good for 24 hours.

Whips:

Using a steaming pitcher, 8 pumps vanilla (or Marshmallow for s’mores whip), fill to the max with heavy cream, pour into canister (always check for the ring in the lid!). Add the bullet, shake 8-10 times, lay it down on its side for a couple of minutes, shake upside down 8-10 times, remove bullet. Always use chilled canisters and lids. Date for 24 hours.

Teas:

Brew for 5 minutes*, remove bags, add a scoop or two of ice, water to the top. Date for 12 hours, except white tea, that dates for 10.
*I think technically white brews for 3 minutes, but we make 8-9 pitchers at a time in the morning so I always pour the white tea last, after starting the timer, and pull it first, so it brews for a little less than 5 minutes.

I think that’s all the make stuff. The rest is just dumping/marking.

Make it a game and quiz each other while tasking in between customers. Even is old beans need a reminder now and then.

or if u can tell me where to find it on the hub bc i canttttt

I’m on the same page and you beat me to it haha thanks

also, cold brew standard is 5 L water, 5 L uncut cold brew. i too use the cube method but its always good to know the measurements.