Commercial batch brew
Large programmable drip brewers used in cafés to make litres of filter coffee at once into thermal servers. Modern units control bloom and pulse pours and are the main way specialty cafés serve filter coffee.
Percolation5 published standards
- Ratio
- 1:15.4to 1:20.0
- Temperature
- 90–96°C
- Time
- 4–8 min
- Grind
- Medium
How it works
Cut away, step by stepThe spray head wets the bed in pulses, for an even extraction
Parameters
Working ranges- Ratio, coffee to water
- 1:15.4 to 1:20.050–65 g per litre
- Dose
- 100–400 g
- Water
- 1,500–6,000 ml
- Water temperature
- 90–96 °C194–205 °F
- Contact time
- 4–8 min
- Grind
- Medium
- Pressure
- Atmospheric
- Filter
- Paper basket filter
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their source| Body | Parameter | Value | Source |
|---|---|---|---|
| SCA Golden Cup, as restated by licensee Moccamaster | brew strength (TDS) | 11.5-13.5 g/L, i.e. 1.15-1.35% | support.moccamaster.com |
| SCA Golden Cup, as restated by licensee Moccamaster | extraction yield | 18-22% | support.moccamaster.com |
| SCA Standard 310 (2021) home brewers, text via search | test brew ratio | 55 g coffee per 1.000 kg water | sca.coffee |
| SCA Standard 310 (2021) home brewers, text via search | target brew strength at standard ratio | 1.15-1.55% | sca.coffee |
| SCA Standard 315 Café Batch Brewers | status | listed as in development on the SCA Coffee Standards page | sca.coffee |
Origins and brewers
Origins of the method
- Year
- not published
- Where
- United States
Commercial brewer makers such as Bunn (founded as Bunn-O-Matic) developed paper-filter batch brewers from the 1950s onward; not confirmed by a primary source
Brewers
Drip commercial batch