Unlimited Tea, Coffee, Or Soda Recipe

Brew coffee (hot)

Measure 1 cup (approx. 85–90 g) of ground coffee for 8 cups of water into the coffee maker or urn filter basket (adjust grounds for desired strength). Start the coffee maker and allow it to finish brewing. Keep warm in the urn or thermal carafe.

Prepare hot water for tea

Fill an electric kettle or hot-water dispenser with 16 cups of fresh water and heat to a rolling boil, then let sit 30 seconds to reach 200–205°F (suitable for most teas). Keep on the hot-water dispenser for self-service.

Set out sodas

Chill assorted sodas in a cooler or refrigerator. Pour into pitchers or place cans/bottles on ice for self-service. Ensure there are enough varieties stocked and rotate as needed.

Make iced tea/coffee (optional)

For iced tea: brew a double-strength batch by using 2 tea bags per 8 ounces of hot water (or steep 12–16 tea bags in 16 cups hot water for 5 minutes), then strain into a pitcher filled with ice to cool quickly. For iced coffee: brew hot coffee double strength, pour over a pitcher of ice to cool, or chill brewed coffee in the fridge before serving.

Arrange tea bags by type in a labeled container or tray. For each hot cup: instruct guests to add 1 tea bag to a cup then pour 8–10 fl oz (about 1 cup) of hot water over it. Steep times: black 3–4 minutes, green 2–3 minutes, herbal 5–7 minutes. Remove bag when desired strength is reached.

Provide lemon wedges, honey, sugar, and simple syrup on the tea station. For iced tea, offer simple syrup (because sugar does not dissolve well in cold drinks). Provide a spoon or stirrer for each add-in.

Keep milk and cream chilled. Offer milk and cream for tea as desired; for iced tea/coffee, have cream and non-dairy creamer available.

Place sugar, flavored syrups, milk, cream, and non-dairy creamer at the coffee station. Recommend starting measurements: 1–2 tsp sugar, 1–2 tbs flavored syrup, 1–2 tbs milk or cream per 8-oz cup; allow guests to adjust to taste.

For specialty options (iced lattes, flavored coffees): provide chilled milk and syrups. To make an iced latte: over a tall glass filled with ice, add 1–2 tbs syrup, pour 2–3 oz strong brewed coffee or espresso, top with 6–8 oz chilled milk, and stir.

Arrange hot cups near the coffee and hot-water dispensers and cold cups near the soda and iced beverage area. Provide spoons, stirrers, napkins, and a waste bin for used tea bags and stirrers.

Refill urns, pitchers, ice, and soda regularly to maintain 'unlimited' service. Keep backup supplies of tea bags, ground coffee, sugar, syrup, milk, and soda on hand. Clean and sanitize stations every 1–2 hours during service.