Batch brew is the cheapest quality coffee a business can serve, at roughly 60g of coffee per litre of water, brewed in four to six minutes and held no longer than an hour.
The ratio is the whole game. Sixty grams per litre is the working standard, and most sites that complain about weak batch brew are running closer to 40g because someone reduced the dose to save money. That saving comes straight out of the cup.
Grind medium, roughly like coarse sand, and check the bed after brewing. A flat, evenly wet bed means the water passed through uniformly. Craters, dry patches or a sludgy centre mean the shower head is not distributing evenly and the brew is part under-extracted and part over-extracted.
Holding time destroys more batch brew than any brewing error. In an insulated flask you have about an hour before the cup goes flat and papery, and on a hotplate you have twenty minutes before it starts tasting stewed. Brew smaller batches more often, and mark the flask with the brew time.
About 60g of coffee per litre of water. If your batch brew tastes thin, weigh what is actually going in before changing anything else.
Roughly an hour in a good insulated flask. On a hotplate it starts to taste stewed within twenty minutes, which is why hotplates are best avoided entirely.
Medium, around the texture of coarse sand. Too fine and the bed chokes and over-extracts, too coarse and you get thin, sour coffee.
Per cup, usually yes, because you use less coffee per serve and no milk. It is also faster at peak, which is why breakfast-heavy sites lean on it.
A medium roast with clarity. Very dark roasts tend to taste ashy at filter strength, where there is no milk to hide behind.
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