True Stone Coffee To Go Recipe
Make True Stone Coffee To Go Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brewed Coffee Base (makes ~1 gallon)
Simple Syrup & Flavoring (optional)
Milk & Dairy Alternatives (optional, for serving)
Garnish & To-Go Supplies
Method
Brewed Coffee Base (makes ~1 gallon)
Grind beans
Weigh 12 cups (about 2.25 lb / ~1 kg) of whole coffee beans. Grind to a medium-coarse grind appropriate for drip/large-batch brewing (similar to sea salt). A consistent grind ensures even extraction.
Prepare brewer
Set up a large-capacity commercial brewer or 12–16 cup home drip brewer. Ensure the brew basket is clean and the carafe or insulated airpot is ready.
Add grounds and water
Place the ground coffee in the brewer filter. Pour 15 cups (about 3.6 liters) of filtered water into the reservoir. For best flavor, water should be 195–205°F (90–96°C) during extraction.
Brew
Start the brew cycle and allow the full extraction. Brewing should take about 6–8 minutes depending on equipment. When finished, transfer the brewed coffee to an insulated server or airpot to hold at 175–185°F (80–85°C) for service.
Taste and adjust strength. If the coffee is too strong for crowd preferences, dilute with hot filtered water at a ratio of up to 1 part water to 8 parts brewed coffee until desired strength is reached.
Simple Syrup & Flavoring (optional)
Make simple syrup
Combine 2 cups granulated sugar and 2 cups filtered water in a saucepan. Heat over medium, stirring until sugar fully dissolves and mixture is clear. Do not boil vigorously. Remove from heat and cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks.
Prepare flavored syrup
For vanilla-flavored syrup, stir 2 tablespoons vanilla extract into the cooled simple syrup. For other flavors, add 4 tablespoons of commercial hazelnut or caramel syrup to the simple syrup or offer them separately for guests to add to taste.
Label syrups and set near the coffee station so guests or servers can sweeten individual cups.
Milk & Dairy Alternatives (optional, for serving)
Chill or heat milks
Keep oat milk and whole milk chilled until service. If offering steamed milk for lattes, steam whole milk or oat milk to 150–155°F (65–68°C) using a steam wand; for large events pre-steam small batches and hold in thermal carafes. Keep half-and-half chilled for guests who prefer creamer.
Label dairy and non-dairy options clearly. Provide measured ladles (2–3 oz) or jugs so serving is quick and consistent.
Assembly & Service (Catering To-Go)
Set up service station
Arrange the insulated brewer/airpot(s), syrups, milks, cups, lids, stirrers and garnishes on a table. Keep hot coffee away from drafts and in insulated containers to maintain temperature.
Pour to-go orders
For each to-go cup, pre-warm the disposable cup by briefly rinsing with hot water (optional), then fill with 8–12 oz brewed coffee depending on guest preference. Offer 1–2 tablespoons simple syrup or 1–2 pumps flavored syrup per cup for sweetened coffee, and provide milk or creamer to taste.
Garnish
If requested, top specialty cups with a light dusting (about 1/8–1/4 tsp) of ground cinnamon or cocoa. Seal with lid and include stirrer and napkin.
Provide signage with milk allergy information and list of available flavors. Keep extra supplies on hand to refill the station quickly during service.