Bean Freshness and Stock: Roast Dates, Rest Windows and Bags to Order
This lesson is part of the course
In this lesson
You work out when each bag on Theo's shelf is ready to brew and how long it stays within its best-before window, how many days his stock lasts and how many bags to order.
Buy the course once for $9.99 to unlock every lesson and lab, the final exam and the certificate – lifetime access, no subscription.
Lessons in this course
- Brew Ratios: Dose, Brew Water, Beverage Weight and Any Mug Size Locked
- Strength and Extraction Yield: TDS, the Target Box and Diluting a Strong Brew Locked
- Espresso Dial-in: Brew Ratio, Flow Rate and Averages per Grind Setting Locked
- Cold Brew and Iced Coffee: Concentrate Strength and Dilution with C₁V₁ = C₂V₂ Locked
- Water Recipes: Mineral Concentrates, Hardness, Alkalinity and Blending to a Target Locked
- Tea Brewing: Leaf Ratios, Steep Times, Multiple Infusions and Mixing to Temperature Locked
- Bean Freshness and Stock: Roast Dates, Rest Windows and Bags to Order Locked
- Home vs Café: Cost per Cup, Machine Wear and Payback Months Locked