Batch/Filter Brewer Operation

Standard procedure for brewing drip/filter coffee in volume on an automatic batch brewer, from dosing through holding in a thermal server. Applies to high-volume filter coffee service, not single-cup pour-over.

1. Dose ground coffee at a ratio of approximately 60 g per litre of finished brewed coffee (roughly 1:16 to 1:17).
2. Weighed on a scale for the specific batch size being brewed, not scooped by volume.
3. Use a grind size suited to batch/filter brewing - coarser than espresso, close to or slightly finer than standard pour-over, per the grinder's batch brew setting.
4. Confirmed against the grind reference chart or a recent extraction check, not by feel alone.
5. Load the dosed grounds evenly into the brew basket, level the bed, and confirm the basket seats correctly under the spray head before starting the cycle.
6. Bed checked visually for an even, flat surface with no gaps or channels at the basket walls.
7. Start the brew cycle and confirm water is dispersing evenly across the full bed within the first 30 seconds; do not walk away from the first cycle after any maintenance.
8. Visually confirmed even saturation across the full bed surface, not just the centre.
9. As soon as the cycle finishes, transfer the brewed coffee into the pre-warmed thermal server (never a hot plate or direct burner) and seal it.
10. Brewed volume checked against the expected yield for the dose used, before sealing the server.
11. Label the server with the brew time and start a discard timer of approximately 2 hours from brewing.
12. Label written and timer set immediately after sealing, not estimated later from memory.