[Music] three two one let's roll got the hive bruell I'm going to go ahead and slide my filter in click that into place I have got my tank stand and my drip plate go ahead and click that guy in going to go ahead and put my lid on my camera perfect make sure that's on and then I've got my check valve trigger on there and bruel is going to go on top you're doing great 30 seconds and then this little guy we're going to slide on top into these slots well done and lastly we are going to put on here we GOP this this way 42 all right water tank on top well done 45 seconds 45 seconds I'll take it I'll take it that is fantastic you think a team would like building that device like that I think it's super easy and the fact that it's not glass and extremely breakable I think they would appreciate that's fantastic are you you ready to get Brewing yeah absolutely let's do it great It's always important to sanitize your equipment prior to brewing and we recommend just using a non-rinse contct sanitizer just kind of coat the outside of the high brw cell with the sanitizer the little top let's do the camera yes you can go ahead and do the drip tray so now that we're sanitized Let's uh let's go ahead and pre-infection won't get the water to percolate down through the grind bed so we are going to pre-infusion bag for doing this process but for sample purposes you'll get a sense of how this works and you might feel like some little uh raisins or clumps in there what you really want to do is spend a little time making sure that all of those clumps and raisins get worked out as you're blooming the [Music] coffee we are ready to start a brew by just putting the first tank on top now this tank has one gallon in it you notice that we have three tanks here but in order to start brewing all you're going to do is take this and just put it up on top of the lid now here's where the magic occurs check that out isn't that something in about 30 minutes we'll have two gallons of concentrate or n gallons of ready to drink part of the uh Brewing process is that we uh do change out the tanks so anine would you please replace it with the final tank perfect [Music] so Adine we finished Brewing even with coffee being a natural product with a lot of variance we were able to extract exactly two gallons and our concentration is very very very close to expected so what do you do with two gallons of highly concentrated cold extracted product well we could dilute it so ready to drink or as you had touched on earlier using it as espresso placement replace them conc we could do either one of those things what do you say we try tasting it first love it yeah let's do it we don't recommend you doing this at home it has got a lot of caffeine in it cheers cheers extremely concentrated like yes espresso strength but I'm getting a lot of dark chocolate so we could take this two gallons and we delude it out to a 5 TDS or just follow our schedule on our website and glute it out to Espresso replace concentrate but what do you say we taste it as a ready to drink cold bre that you could either put on Nitro or do still for this you can Brew it out to what we would call Stout traditional or refreshing so we're going to follow some basic dilution um formulas that are provided in all of our literature we are going to use 16 oz of coffee 48 o of water and that should get us down to about a 1.8 TDS now remember this this two gall gallons of concentrate that would glute out to uh almost 10 gallons of ready to drink and we're expecting about a 1.8 TDS with that mix and again you don't need to worry about any measurements everything uh will be um available on our website um for the calculators why don't we go ahead and taste a 1.8 TDS very clean very clean very clear I'm really liking it um diluted as a cold brew it worked really I mean they both great on Nitro it would be great on Nitro yeah it's got a real robust chocolate roasty flavor okay we're signing off thank you so much

[Music] Hi, Ray Ber here with Brew Bomb. Today I want to talk to you a little bit about the advantages of using a bib in your brewing process with either the Hive Cafe 6 or the Hive Cafe 3. A bib bib is a bag and box system. And now we don't use the box in the bib part of in coffee, but we do use the pouch. And in particular, this is a 9 L 2 and 1/2 gallon bib. The bibs come with a fitment and that fitment is always delivered partially attached. You can see how the fitment is extending out of the bib. We're going to simply remove this fitment. The bib is now ready for use. Bibs tend to extend shelf life and they basically replace the Seni or Cornelius keg system. A keg system requires cleaning, requires inventorying the kegs and managing the kegs. A bib system is a one-use bag that is much more efficient, minimizes labor, and optimizes shelf life. So, let's take a look how we can brew directly into a bib using a Hive Cafe brewer. What we've done is we've developed what we call the directtobib adapter, the D-bib adapter. This product comes with a specialized lid and a funnel. It includes these three components. I've removed the blue fitment. I'm going to position it on the first collar. Going to slide it into the slot. And then I'm going to take the clamp and I'm going to clamp the collar into position. Then I'm going to place the debib adapter and the bib down into the camro. I'm going to make sure that the bib sits down in the camro so that it can accept the coffee coming in from the brew cell. Noticed I positioned it front to back. Next, let's place the collection funnel on top of the bib spout. Then, we're going to put the lid into position. And notice the modified D-bib adapter lid has these cutouts front and back, which accommodate the D-bib sitting in the camro. Let's put the lid into position. Let's not forget the check valve trigger. Fits down into the slot. Next is the brucel. Final is the drip tray and drip tray carrier. And I'm going to position it with the slot toward me. The last is the brew tank. And you'll notice the brew tank has the extendable spout and a little notch. I want to position this notch to the front, which positions the extension spout into the middle of the drip tray. Your brewer is assembled and ready to brew.

[Music] Hi, Ray Burgerer here with Brew Bomb. Today I want to talk to you a little bit about optimizing your cup quality. You brewing on either the Hive Cafe 6 or the Hive Cafe 3 by managing your flow rate. In the Hive Cafe 6, the Brew Cell is deeper, so it holds six lbs of coffee. On the Hive Cafe 3, the Brew Cell is 3 lb, so it holds 3 L pounds of coffee. Now it is important that you manage the flow rate in these two devices a little bit differently. On the Hive Cafe A3 with the shallow bed depth, water tends to percolate through the grind bed very very quickly which can impact cup quality. The Hive Cafe 6 with a much beater deeper bed depth slows the water down and the flow rate is not quite as important. The flow rate on these devices are primarily managed through two components. We have a drip tray and we have the tank lid. Now, think about this drip tray. What manages the flow rate in this drip tray is the depth of the water in this tray. If the depth of the water is greater, there's more pressure on the water going through the drip nozzles. So, the flow rate will be higher. So, think of a deeper water in the drip tray flows faster. If the water in the drip tray is shallower, then the flow rate will be be slower. Now, we're going to manage the water of the depth in the drip tray through this extendable spout on the tank lid by moving this stainless handle here. You can see how I can extend the spout or retract the spout. Now, the relationship between that spout and the water depth. Think about this tank lid sitting down in the the water. If the spout is extended, it's going to make the water depth in the drip tray shallower. If the white spout is retracted, it's going to make the bed depth deeper, therefore increasing flow rate. So, let's take a look and see how it actually looks on the brewer itself. So the tank lid sits here and let's imagine the spout is all the way down. You can see how the gap between the spout and the drip tray is very small which indeed controls the the level of water in the drip tray. This would be your slowest flow rate. If I bring the spout all the way up, the water depth in the drip tray is going to be deeper. Therefore, the flow rate is going to be faster. Therefore, your brew is going to be faster. So, on the Hive Cafe 3 especially, we want to find the slowest flow rate that still feeds all of the brew nozzles and they all drip. That is our objective. Okay, let's take a look at three different flow rates. We're going to take a look at a flow rate that's too slow and the consequence being all the drippers are not dripping. We're going to look at a flow rate that's too fast. the brew time is just going to rip. It's not going to optimize cup quality. And then we'll look at a optimal flow rate that's going to really cherry out your coffee. I also want to share a little tip and trick with you. And that is if you put the tank on the on the brewer uh with this little trick, it's more likely to get all the drippers dripping right off from the very beginning. Notice that the tank has a spout and a little stub on it. If you orient the slot in this top carrier toward the front and you orient this little nub toward the front, it's going to make it easier to put the spout in the center of the drip tray. We're going to set the brew tank up there and we're going to prime the brew nozzles first by holding the tank and filling the drip tray at the very beginning of the brew. Going to take the tank. I'm going to orient it to where that that stub is right in the middle. Okay. And you can see I'm holding it. Hold. You can see the drip tray is filling up with water. I'm going to keep filling past that line. And there you go. I can see all my drip nozzles are dripping. So, all the drip nozzles are dripping. They're primed. Now, what this is going to do, this may be a flow rate that is too slow. And you can see that because the white spout is extended all the way into the water bed. So, it's not going to dispense more water into the drip tray until the water level gets all the way down there at the bottom of that white spout. But let's see what happens here as the water level in the drip tray becomes shallower and shallower. Okay, you can see that we're losing some flow. You can see how the flow rate is slowing down. Still have not dispensed any water. And you can see we are actually losing some of our drip nozzles. Okay, there goes our dispense. So, you can see on this particular brewer with how this brewer is set on the table, that nozzle position really slows the flow rate down. And because we primed all the nozzles, it's actually would brew just fine. Now, each unit has its own characteristic, so this setting may not be optimal for your brewer. I always suggest before you do any brewing, you set the brewer up with no coffee in it and experiment with your drip and see that you're getting the spout properly adjusted to optimize the flow rate for your brewer. And for a Hive Cafe 3, slow it down as much as you can get it. On the Hive Cafe 6, it's a little less touchy. Okay, for example purposes, I do want to show you a flow rate that's too fast. And I'm going to bring the spout all the way in. Let's put the tank in position. I'm going to do that by filling the drip tray. Now, you're going to notice how it manages a much deeper depth in the drip tray. And take a look at the flow rate. She's ripping. This would be a really fast brew. This would be too fast of a brew on a Hive Cafe 3. and a Hive Cafe 6. You might get away with this with a coarse grind, but if you're doing very fine grind brewing on either of these brewers, this this fast flow rate may cause a problem with the brew. Let's take one last position. I'm going to pull this off and let's imagine we were on the Hive Cafe 6. And let's say we're just looking for a mid-range flow rate. So, what I'm going to do is I'm going to tight take a mid-range position on the spout. And let's take it from fully retracted to fully extended. And I'm going to put it about halfway. You can see the water is going to come down to the level of the spout. When she does, she's going to go ahead and refill the tray. This level right here is just about to that line. And you can see we've got really good performance on all of our drip nozzles. Now, you may notice a little uh condensation inside the brew cell. We highly recommend brewing with 95° water. Warmer water has less surface tension and definitely performs better in in the drip tray. the nozzles are more likely to dispense consistently with warmer water. Your your result on your cup quality is going to be greatly enhanced as is your extraction percentage. So just think about that as a way to fine-tune your coffee for the experience that you want your customer to have.

I I want to get out and go make some cool brew now. I mean, are you kidding me? Well, I think the way they say it in the movies is show me the money. $142,000 in gross revenues from a $1,500 machine. Well, how does that work? You would know money, wouldn't you? I would. As a as a in a prior life, I was a CPA. So, let's dig into the numbers and see what they look like. Ah, now he's making cold brew. Kind of a weird Yeah. Where did that come from? 142 grand represents um topline revenues that you can earn from this machine if you run it three times a week for 50 weeks. Today we're going to make two gallons of concentrate and that two gallons of concentrate is going to equate to about 173 beverages. So let's just put that into start with topline revenues per batch. 173 beverages figure we get about $5.50 per batch. That is $950.40 40 cents per batch in topline revenues from this here machine. That's amazing. Think about it. You run it, you run it, and a half hour later, you've made a product that cost you a lot less into 950 bucks. Now, let's figure out when I say a lot less, what are those numbers exactly? Topline revenues. And we've got costs. And costs um break down into coffee. And because we're dealing with ice lattes, we've got milk, syrup, ice cups, lids, all of that. That's going to break down to 46 cents per cup. Figure six pounds of coffee. We're going to go ahead and pop in the remaining three pounds here. Six lbs of coffee. For the purpose of this example, I used uh $12 per pound. Now, you know, gosh, with the cost of coffee and everything else that we have in today's world, I think that cost of goods sold is really key. And that's one thing about this brewing system that's so amazing, and that is the pure efficiency of it. This thing cranks out 20 to 21% uh percent extraction compared to immersion in the 16 17 18%. And what do you say we get this baby brewing? Sounds good. All right. So, we've got six lbs of coffee. Uh 12 bucks a pound. That's $72. We've got 46 cents per cup. Now, here's where it gets really interesting. You saw how quickly I set this up. This brewer is going to take about a half hour per batch in labor costs. Now, let's compare that to immersion. Anybody who's brewed in a bucket knows how cumbersome the process is. But only a half hour of labor at $20 an hour. That's going to break down to about 10 bucks per batch. So, when we take a look at this whole thing, we're going to make 173 cups at $5.50 is going to break out to $950 in gross revenues. Our total cost, half hour of labor, all of our condiments, our ice, milk, syrup, everything else, and our coffee cost is going to break out to $16,157. That is $788 gross margin per batch. And it took you a half hour to do it. How does that make you feel? Like, imagine if you were in a I want to get out and go make some cold brew now. I mean, are you kidding me? $788 per batch. That is absolutely amazing. And if you equate that to the investments investment in this machine, which is $1,495, that is a 7,900% ROI. And that number is our 142 grand in gross revenues. Our 24 grand in total costs, leaving a gross margin of $118,000 on your $1,500 investment is $7,914. You know, there's another great rule and that is 80% of your results come from 20% of your effort, right? And we know that iced lattes, iced beverages, not not cold brew, not still cold brew, but all of the the mixed beverages, that's 80% of your 80% of your menu. So, that's what this is based on. And it's based on three brews per week for 50 weeks. That ends up in $142,000 in gross revenues and $118,000 into your pocket. All right. You think that's about average for just any average coffee shop? Yeah. If you've got a good location, you can do that out of a food truck. You can do that at fairs. You can do that out as a brickandmortar store. But the key thing is, I mean, okay, pair it back. Pair it back to one brew a week. That's still $788 per batch for a half hour of work. Now you you got to go sell the beverages. Put that in the calculation. And think about it this way. You created a product that cost you $161 and out of it came $950. So you increased the value of this product uh exponentially by just running it through this simple machine. All right. Now let's compare. You can say, well, hey, I can go do this in an immersion bucket. But there's a couple really key things about this that you need to think about. for that same level of production on this piece of equipment, it's going to take you 150 brews at at 0.5 of an hour per brew. Now, this is the efficiency factor. You take an immersion bucket, it's going to take you 324 brews at an hour and a half per brew to make the same amount of coffee. So, if you take the difference in labor hours is going to be $8,640, which is $486 versus 75 hours. That's the difference. Now, if you look at the amount of coffee used, let's consider that the Hive Cafe is going to use 900 lb of coffee to generate that 146 grand. If you go to an immersion bucket, it's going to take you 1,620 lbs to brew the same amount of coffee. So, the difference over one year is 720 pounds of coffee. So, you figure that out. I I mean, we use $12 $12 a pound. That equates to $8,640 difference in just the cost of the coffee. So, you could say, Ray, well, I'm going to go buy myself a bucket for $75. Well, that is going to cost you 16 grand over one year's time. So, think about that. It may look cheap, but it's going to cost you a lot of money in the long run. You know, you've got to make a profit to support your you've got you've got to make a profit to support your passion. You heard it here first, folks. I I I can appreciate, you know, passion, but by the same token, you are doing this as a business, and if you don't think about it that way, you won't be supporting your passion for long. So, do it smart. the highest and best use of your resources, and that's your time, your labor, and your money. And you'll support your passion for years to come. I love it.