1 pound coffee
2 1/2 gallons cold water
Servings: 5
1. Use proper blend and grind for the coffee maker used.
2. Use method recommended by the manufacturer of the coffee maker.
Notes: The amount of water will vary with the brand of coffee and the strength preferred.
VARIATIONS:
Iced Coffee. Increase coffee to 2 lb. Pour over ice in glasses. Coffee may be cooled to room temperature but should not be refrigerated. Flavorings (e.g., vanilla or almond) may be added for variety.
Instant Coffee. Use 3 oz instant coffee or 2 oz freeze-dried to 2 1/2 gal boiling water. Dissolve the coffee in a small amount of boiling water and add to the remaining hot water. Keep hot just below the boiling point, 185°-190°F.
Steeped Coffee. Tie regular grind coffee loosely in a cloth bag. Immerse bag in cold water, which has been measured into a stainless steel kettle or stock pot. Heat to boiling point. Boil 3 minutes or until of desired strength. Remove coffee bag. Cover container and hold over low heat to keep at serving temperature.
2 1/2 gallons cold water
Servings: 5
1. Use proper blend and grind for the coffee maker used.
2. Use method recommended by the manufacturer of the coffee maker.
Notes: The amount of water will vary with the brand of coffee and the strength preferred.
VARIATIONS:
Iced Coffee. Increase coffee to 2 lb. Pour over ice in glasses. Coffee may be cooled to room temperature but should not be refrigerated. Flavorings (e.g., vanilla or almond) may be added for variety.
Instant Coffee. Use 3 oz instant coffee or 2 oz freeze-dried to 2 1/2 gal boiling water. Dissolve the coffee in a small amount of boiling water and add to the remaining hot water. Keep hot just below the boiling point, 185°-190°F.
Steeped Coffee. Tie regular grind coffee loosely in a cloth bag. Immerse bag in cold water, which has been measured into a stainless steel kettle or stock pot. Heat to boiling point. Boil 3 minutes or until of desired strength. Remove coffee bag. Cover container and hold over low heat to keep at serving temperature.
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