Brew For Your Crew Recipe
Freshly brewed Satellite Coffee with half & half, sugars & stir sticks.
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Ingredients
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Brewed Coffee
Cream & Sweeteners
Service Items
Method
Brewed Coffee
Brew coffee
Brew 64 fl oz of Satellite Coffee so it is hot and ready to serve. Use a commercial brewer or large drip coffee maker. Aim for coffee temperature of about 185–205°F (85–96°C) after brewing.
Transfer the brewed coffee to an insulated urn or thermal carafes to maintain heat while serving.
Cream & Sweeteners
Prepare cream
Pour 2 cups of half & half into a chilled or room-temperature server. Keep refrigerated until just before service; place the server near the coffee urn so guests can add to taste.
Prepare dry sweeteners
Place granulated sugar (1/2 cup) and brown sugar (1/4 cup) into small bowls or condiment cups with spoons or small scoops. Label them if desired. Keep them adjacent to the coffee station.
Optional liquid sweetener
If using simple syrup or honey, pour about 2 tablespoons into a small pour container or squeeze bottle and place near the coffee for guests who prefer liquid sweetener. Stir to combine if using honey so it is pourable.
Service Setup
Include a small tray for used stir sticks and a trash receptacle for lids and cups nearby to keep the area tidy.
To serve: fill each disposable cup about 3/4 full (approximately 8–9 fl oz) with hot Satellite Coffee, allow guests to add half & half and sweetener to taste, and provide a stir stick. For a standard serving: suggest 1–2 tablespoons (0.5–1 fl oz) half & half and 1 teaspoon granulated sugar as a starting guide.