Recipes rarely fail because staff ignore them. They fail when the bag changes and nobody rewrites the card. What belongs on a recipe card, in grams, and why the coffee owns the recipe.

Every page written about bar workflow describes a room. None of them asks what is in the hopper. Where a coffee bar actually stalls, and the two supply decisions nobody else writes about.

Every pricing formula needs an ingredient cost, and none of the guides teaching them derives one. Here is the chain from green coffee to the cup, in grams, and which end not to price against.