The Continental Recipe

Brew coffee

Grind fresh whole-bean coffee to a medium-coarse setting. Use 1 tablespoon (approx. 5–7 g) coffee per 6 fl oz water as a guideline. For the 4 cups of water specified, measure about 4 tablespoons (approx. 24 g). Brew in a drip coffee maker or pour-over using 4 cups of filtered water. Keep coffee hot in a thermal carafe for serving.

Prepare tea

Heat hot water for tea to near boiling (about 200°F/93°C). Arrange assorted tea bags so guests can select. Provide a kettle or hot water dispenser with 6 cups of hot water or keep hot water on-demand. Label tea types and recommended steep times (black 3–5 min, green 2–3 min, herbal 5–7 min).

Chill juices

Place assorted chilled juices in pitchers or bottles. Add ice to a separate bowl so guests can add to individual glasses, or add 1–2 cups of ice per pitcher to lightly chill. Keep juices refrigerated until service and replenish as needed.

Prepare fresh fruit

Wash all fruit thoroughly. Peel and cut melons and pineapple into bite-sized cubes, hull and halve larger berries if desired, and arrange grapes in small bunches. Combine into a large shallow bowl or platter so pieces remain easy to pick. Aim for about 1 to 1.25 cups fruit per person (total indicated yields ~8 cups). Keep chilled until service; garnish with a few mint sprigs if desired.

Plate muffins and accompaniments

Arrange assorted ready-baked muffins on a warmed or room-temperature platter. Provide small ramekins or butter dishes with softened unsalted butter (8 tbs) and jars of fruit preserves (8 tbs). Label muffin varieties and supply tongs or napkins for hygienic service. If muffins are slightly cool, warm in a 325°F (160°C) oven for 5–8 minutes before serving.

Set out yogurts

Chill individual yogurt cups until service. Arrange them on a tray or in a shallow bin of ice to keep cold. Provide spoons and small plates so guests can open and eat easily.

Present cereals and milk

Place assorted cereals in labeled bowls or dispensers for portioning. Provide a bowl or container with 6 cups cold milk and measure cups. Offer optional toppings — honey, nuts, and dried fruit — in small bowls with spoons. Recommend 3/4 to 1 cup cereal per serving and about 3/4 cup milk per serving; allow guests to portion to taste.