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Why Batch?
- Faster service at peaks (AM and mid-afternoon).
- Consistent flavor and sweetness across baristas and sites.
- Lower waste vs. single-serve when iced demand spikes.
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Core Ratios (Starting Points)
1) Concentrate (for iced and lattes)- Tea: 200g chai blend
- Water: 3.5 L at 96°C
- Steep: 8 minutes, agitate at 4 minutes
- Yield: ~3.0 L concentrate (strain + cool)
- Dose to serve: 1 part concentrate : 1 part milk (iced)
- Tea: 140g
- Water: 6.0 L at 96°C
- Steep: 7 minutes, agitate at 3 minutes
- Yield: ~5.4 L finished (strain + cool)
- Serve: 6oz over ice, top with milk or sparkling per menu
Dial sweeter? Increase tea by 10% or steep +1 minute. Dial lighter? Cut dose by 10% and keep steep time.
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Holds, Storage, and Waste
- Chill within 60 minutes; refrigerate at ≤4°C.
- Hold: 48 hours concentrate, 24 hours ready-to-serve batch.
- Label each batch with time, ratio, and brewer initials.
- Pre-portion milk if possible to reduce over-pour.
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Service Scripts (Train the Bar)
- “We batch this chai daily; it’s stronger by design so it stands up over ice.”
- “We balance with your milk of choice; oat and whole milk keep the spice round.”
- “Want it hotter? We steam the concentrate and milk together for a silkier finish.”
Scripts reduce variance and build guest confidence—use them in training cards.
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Scaling for Multi-Site Groups
- Standardize gear: same kettles, strainers, and pitchers across sites.
- Lock a single recipe, then allow ±5% dose flex for taste panels only.
- Share a weekly QC log: dose, yield, TDS (if using), and waste %.
- Ship concentrate SKUs for pop-ups; switch back to on-site batch for main sites.
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Retail & Hybrid Programs
Run a “batch + retail tin” pairing: sample poured from the batch; retail tin adjacent. Track attachment rate—it usually adds 3–5% lift.
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Need assistance?
We’ll tailor ratios to your water profile, ice melt, and service style, then include them in your launch kit. CTA: `/pages/quote-request`
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