I feel a bit silly that we have only just started doing this. Perhaps every other cafe out there does it already and we are just a bit behind. The question was raised, how many shots do we get per kilo and how do we prove it?
The fact is, that question has always been raised and it has only ever been an estimate. If you are dosing at 19 grams then that's simply 52 shots per kilo. But you have to allow for wastage, dialling in, staff coffees, mistakes so.... 'let's make a guess, maybe 40?'
So we started checking. We created a spreadsheet where we record all the necessary information over a week. We bought some digital bathroom scales. We still use the buckets that Square Mile used to deliver their coffee in, so we weighed how much an empty bucket is (410 grams).
Each morning, we weigh the coffee in its bucket then minus the weight of the bucket to get weight of beans. We then keep all the buckets we use through the day, at the end of the day we weigh the coffee again (and minus the bucket).
Opening stock, plus stock used (purchases) minus closing stock. The simplest method of stocktaking that you learn in day one of accounting. This gives us how many kilos we have used each day, which is another great measuring and ordering tool. We then refer to our Aireus Ipad till system and work out how many espresso drinks we have sold, divide that by the kilos used to get 'shots per kilo'. It's fascinating.
I'm not going to go into the details of how many kilos we use or how many shots we get, but what is interesting is seeing any variances. Really we should be getting consistent spk's (I just made that up, cool huh?) and when we don't, we should be able to identify a reason why.
But lets take a number and use 10 kilos per day as an example. If you are getting consistently 40 spks and then one day you only get 30, that means that over the whole day you have lost 100 shots. 100! If your average coffee retail price at £2.50, then that is £250 of lost revenue. What the...?
Now the end of day text from the manager on duty is takings/total coffees/till variances and the spk's. We have a new goal to aim for and achieve each day. The higher the shots per kilo while still using the same dose weight, and the more consistent over a range of days, the better. Another way to say to our hard working baristas, thank you well done.
So here is a question for you. How much are you dosing at? (Most people would probably know that). And how many shots do you get per kilo and do you have the records to prove it?
Please enjoy our wonderful Spring cleaning menu for this week, as we will enjoy bringing it to you.
Traditional bircher muesli with rhubarb and raspberry compote 3.60
The fact is, that question has always been raised and it has only ever been an estimate. If you are dosing at 19 grams then that's simply 52 shots per kilo. But you have to allow for wastage, dialling in, staff coffees, mistakes so.... 'let's make a guess, maybe 40?'
So we started checking. We created a spreadsheet where we record all the necessary information over a week. We bought some digital bathroom scales. We still use the buckets that Square Mile used to deliver their coffee in, so we weighed how much an empty bucket is (410 grams).
Each morning, we weigh the coffee in its bucket then minus the weight of the bucket to get weight of beans. We then keep all the buckets we use through the day, at the end of the day we weigh the coffee again (and minus the bucket).
Opening stock, plus stock used (purchases) minus closing stock. The simplest method of stocktaking that you learn in day one of accounting. This gives us how many kilos we have used each day, which is another great measuring and ordering tool. We then refer to our Aireus Ipad till system and work out how many espresso drinks we have sold, divide that by the kilos used to get 'shots per kilo'. It's fascinating.
I'm not going to go into the details of how many kilos we use or how many shots we get, but what is interesting is seeing any variances. Really we should be getting consistent spk's (I just made that up, cool huh?) and when we don't, we should be able to identify a reason why.
But lets take a number and use 10 kilos per day as an example. If you are getting consistently 40 spks and then one day you only get 30, that means that over the whole day you have lost 100 shots. 100! If your average coffee retail price at £2.50, then that is £250 of lost revenue. What the...?
Now the end of day text from the manager on duty is takings/total coffees/till variances and the spk's. We have a new goal to aim for and achieve each day. The higher the shots per kilo while still using the same dose weight, and the more consistent over a range of days, the better. Another way to say to our hard working baristas, thank you well done.
So here is a question for you. How much are you dosing at? (Most people would probably know that). And how many shots do you get per kilo and do you have the records to prove it?
Please enjoy our wonderful Spring cleaning menu for this week, as we will enjoy bringing it to you.
Traditional bircher muesli with rhubarb and raspberry compote 3.60
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00
Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet Muffin: Raspberry and marshmallow 2.40
Savoury Scone: Crushed curried peas and red Leicester cheese 2.40
Rhubarb friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00
Lunch:
Soup: 4.50
Romero pepper, olive and orzo with semolina bread
French retro baguettes 5.00
Ham, lychee, ginger and chilli mascarpone, avocado, cucumber and rocket
Smoked salmon, pesto, tomato, red onion, and spinach.
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00
Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet Muffin: Raspberry and marshmallow 2.40
Savoury Scone: Crushed curried peas and red Leicester cheese 2.40
Rhubarb friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00
Lunch:
Soup: 4.50
Romero pepper, olive and orzo with semolina bread
French retro baguettes 5.00
Ham, lychee, ginger and chilli mascarpone, avocado, cucumber and rocket
Smoked salmon, pesto, tomato, red onion, and spinach.
Foccacias 5.30
Pancetta, jalapeño cheese, roasted fennel and rocket
Panko crumbed butternut with sweet chilli sauce, coriander, brie and spinach
Salads: 5.50/6.90
Tuna, cannelini beans, sea aster, pine nuts, capers, shrimp with a light tomato dressing
Tart: 4.40 or 7.90 with salad
Fried polenta with ash goats cheese, crushed avocado, roasted cherry tomatoes and scrurvy grass flowers
Salads: 5.50/6.90
Black rice with blanched pepperwort broccoli, pecan, poppy seeds, red onions pickled in rice wine vinegar
Salsify in a cheese and ramson sauce.
Tart: 4.40 or 7.90 with salad
Fried polenta with ash goats cheese, crushed avocado, roasted cherry tomatoes and scrurvy grass flowers
