This guide outlines our standard setup for cafés serving Bruce & Luke’s Coffee.

Your café, your team, and your service are the main experience for your customers. Our role is to support that experience by providing quality coffee and clear, practical guidance to help you deliver it consistently.

Consistency in preparation and a good understanding of the basics help customers enjoy the coffee for what it is, and help your café stand out in a competitive market.

This guide is intended as a support tool: a clear starting point for setup, training, and dial-in, so you can focus on running a great café.

These are the standard drink definitions we recommend for cafés serving Bruce & Luke’s Coffee.

All drinks are assumed to be made using a double espresso unless stated otherwise.

Espresso

A double espresso.

Typical yield is approximately 54g.

(If serving a single espresso, this should be half the dose and yield.)

Americano

A double espresso topped with hot water.

Long Black

Hot water with a double espresso poured on top.

Latte

A double espresso with steamed milk and a light layer of foam.

Typically served in a larger cup.

Flat White

A double espresso with steamed milk and minimal foam.

Usually served in a smaller cup than a latte.

Cappuccino

A double espresso with steamed milk and a thicker layer of foam.



These definitions are intended as a reference point, not a restriction, consistency matters more than perfection.

This is our recommended starting point for dialing in our espresso.
We base most drinks on a double espresso.

Minor adjustments may be needed depending on equipment and environment.

Dose: 18g (dry)
Yield: 54g (wet)
Ratio: 1:3
Time: 25–30 seconds
Water temperature: approximately 93°C

This recipe is designed to produce a balanced, sweet espresso that works well in milk-based drinks.

This should be used as a starting point rather than a fixed rule.

Why we use a 1:3 ratio

We recommend a 1:3 espresso ratio (18g in → 54g out) because we’ve found it to be more forgiving and more consistent across different machines, environments, and teams.

A slightly longer extraction helps:

- Reduce sharp acidity

- Smooth out flavour in milk-based drinks

- Maintain consistency when multiple team members are dialling in

- Make day-to-day adjustment easier during busy service

This approach allows cafés to focus on good workflow and repeatable results, rather than chasing a narrow extraction window.

If you’d like to explore shorter or more intense extractions (such as tighter ratios for a bolder, more concentrated espresso), just let us know, we’re happy to help you adjust the recipe to suit your setup and preferences.

Small grinder adjustments have a big impact on flavour.

If the shot runs too fast (under-extracted):
• Grind slightly finer

If the shot runs too slow (over-extracted):
• Grind slightly coarser

Always adjust one variable at a time and taste after each change.

We recommend whole milk as standard for consistency and texture.

Milk temperature:
Aim for approximately 60–65°C.

Workflow tips:
• Steam milk before pulling the next shot where possible
• Wipe and purge the steam wand after every use
• Avoid overheating milk, as this affects flavour and texture

To get the best results from our coffee, we recommend the following as a minimum standard:

• A commercial espresso machine with stable temperature
• A quality burr grinder suitable for espresso
• Fresh whole milk as standard
• Daily cleaning of the machine and grinder

Poor equipment or lack of maintenance can negatively affect cup quality.

If coffee quality suddenly changes, the issue is not always the coffee or the grinder.
Before making adjustments, it’s worth checking the basics below.

Espresso machine checks:
• Confirm the machine is fully up to temperature
• Check the programmed shot volume is correct
• Ensure group heads are clean and flowing evenly
• Confirm water pressure and flow look normal
• Check that pre-infusion or volumetrics haven’t been accidentally changed

Grinder checks:
• Confirm the correct grinder is being used
• Check the grind setting hasn’t been moved accidentally
• Ensure the grinder is dosing consistently
• Check for blockages or old coffee in the chute
• Confirm beans are feeding freely from the hopper

Coffee checks:
• Ensure the coffee is fresh and stored correctly
• Check the bag has been opened recently
• Confirm the correct coffee is being used

Important:
If shots are running inconsistently or volumes seem incorrect, always check the espresso machine settings before adjusting the grinder.

Adjusting grind to compensate for a machine issue can lead to further inconsistency.

Every morning:
• Turn on the espresso machine and allow full heat-up
• Flush group heads
• Dial in espresso
• Taste the first drink and adjust if needed

During service:
• Keep grinder hopper topped up
• Wipe and purge steam wand after each use

End of day:
• Clean group heads
• Backflush if required
• Empty grinder chute

Ordering:
All wholesale orders are placed via your online account.

Delivery:
Orders placed before the stated cut-off time are dispatched on the next working day.

Support:
If something doesn’t taste right, please check this guide first.
If you’re still experiencing issues, email us and we’ll help.

Using this guide as your first reference helps us support you more efficiently.