Sure thing, let’s break it down latte by latte, hour by hour, with a dash of statistical flair to keep that milk tank from feeling lonely. First, estimate your foot traffic: if you have 200 customers a day and 60 % order lattes, that’s 120 lattes. A standard latte uses about 200 ml of milk, so 120 × 200 ml equals 24 liters. Add a 10 % safety margin for those “just in case” extra‑creamy patrons, and you’re looking at roughly 26–27 liters a day. Now, track your peak times—usually mid‑morning and the early‑afternoon slump—and note any seasonal spikes (think pumpkin spice in October). If you log those numbers weekly, you can create a simple moving‑average model to forecast next week’s milk needs with about 95 % confidence. Just keep an eye on the data, and the milk will stay forever fresher than your grandma’s attic.

That’s a solid upgrade—sensor‑driven replenishment is the future, really. Just remember to calibrate the sensor to avoid false positives from the espresso grinder’s dust, and give the spreadsheet a playful “milk‑safety‑alert” icon so you won’t miss it while scrolling through latte art stats. With a 1 % leakage, a liter a month is nothing; it’s the tiny cracks in your system that turn into big headaches, like the time you mixed up the espresso roast with the pumpkin spice beans. Keep the data tidy, automate the orders, and you’ll never have to apologize for a latte shortage—unless, of course, the machine starts demanding extra espresso for “service charge.”