Espresso Calibration & Extraction Yield Log: Espresso Dial-In Log with Extraction Yield and Drink Costing

Full description

For café owners, head baristas, coffee trainers and food and beverage managers who want dial-in shots recorded and judged against a standard. Each entry holds dose, yield, time, TDS and grinder setting. The workbook calculates brew ratio and extraction yield, then names the first problem against your target window: under-extracted, over-extracted, weak, strong, fast, slow, ratio off or dose off. Daily and weekly roll-ups show the in-window rate and the coffee thrown away while dialling in, with its cost and its share of coffee used. A grinder log tracks settings by coffee and burr life. Twelve recipe cards set drink standards, and drink costing adds milk and cup cost to give cost % and margin.

Save with a bundle: this workbook is also in the F&B Control & Audit Pro Bundle, 25 workbooks for $59 instead of $310. All 100 Pro workbooks are in the Pro Library for $119, and all 241 templates and workbooks are in the Ultimate Hospitality Library for $149.

What is inside

• Espresso_Calibration_Log.xlsx: 12 tabs, 5,328 formulas, 4 native charts, 34 drop-down and input rules
• Calibration_Log: 369 sample entries over 112 days, with room for 500
• Coffees: 6 sample coffees with cost per g and target dose, room for 12
• Grinder_Log: burr register for 3 sample grinders and a settings table for 6 grinder and coffee pairs
• Daily and weekly roll-up: 112 days and 16 weeks of sample shots served, with room for 140 days and 20 weeks
• Recipe_Cards and Drink_Cost: 12 drinks with standards, cost %, margin, target price and a sensitivity grid
• Card: one printable recipe card for any drink
• Dashboard (one printed page, 4 charts), 15 integrity checks and a Method tab with 16 documented calculations
• README.txt and LICENSE-and-Terms.txt

How it works

1. Set the target window, dose tolerance, tax, target cost % and cup and milk costs on Assumptions.
2. Enter coffees, bag prices, target doses, grinders and burr dates.
3. Log each calibration shot with its readings and the number of shots thrown away. Read the status and the amber flags.
4. Enter shots served each day to see waste as a % of coffee used, by day and by week.
5. Set menu prices on Drink_Cost. Drinks above the target cost % show the price that would reach it.

Details

• Format: one .xlsx workbook, English
• Software: Excel 2016 or later, or LibreOffice Calc 7 or later
• No macros, no external links, no data tables, no array formulas
• Instant digital download

Good to know

• Sample data is illustrative. Replace it with your own figures.
• The target window (ratio, time, TDS, extraction yield) is an editable starting point. Set your own after tasting. Milk temperatures and hygiene limits are food safety matters: verify local requirements; this is not food-safety advice.
• The scatter chart, the daily line and the weekly bars read the sample rows. Extend the series ranges when you add rows beyond them.
• Single-user license. Do not redistribute.

FAQ

How is extraction yield calculated?

EY % = TDS % x yield in g / dose in g. You enter the TDS from a refractometer reading on the shot.

Can I use my own target window?

Yes. The ratio, time, TDS and extraction yield limits are inputs on Assumptions. Every flag, chart and roll-up reads them.

How is waste from calibration counted?

Discarded shots x dose for each entry, priced at the cost per g of that coffee. Waste % compares it with the coffee used for served shots.

Does it work without a refractometer?

Yes. Leave the TDS cell blank and the shot is judged on ratio and time only. Extraction yield and the scatter chart need TDS.

Does it need macros or add-ins?

No. Every result is a standard worksheet formula.