Weigh 60 grams (0.06 kg) of whole coffee beans for the first batch (this quantity yields roughly 1.5 liters brewed coffee at a brew ratio near 1:25). Grind beans to a medium-coarse consistency for drip or medium-fine for pour-over, depending on your brew method.

Heat water

Bring 1.5 liters of filtered water to the appropriate brewing temperature: 92–96°C (198–205°F). If using an electric drip machine, fill the reservoir with the measured water and let it heat and brew.

Brew coffee

Brew the ground coffee using your chosen method (drip, pour-over, or commercial brewer). For drip: place filter, add grounds, and start machine. For pour-over: wet the filter, add grounds, bloom with about 60–90 ml of hot water for 30–45 seconds, then slowly pour the remaining water to achieve 1.5 liters total. Aim for an extraction that yields a balanced cup — roughly 20–25 g/L final beverage strength.

Transfer to urn

Once brewed, immediately transfer the coffee to a pre-warmed thermal urn or airpot to keep it hot and fresh. Pre-warm the urn with hot water, then empty before adding brewed coffee.

Serve & Refill Station

Prepare hot-water and milk station

Keep an additional 1.0 liter of hot water available in a separate insulated dispenser for guests who want a lighter cup or to extend the coffee. Chill or warm milk and cream as required and place them beside the urn with serving spoons or pumps for cream and syrups.

Arrange sweeteners and flavor options

Place granulated sugar, sugar packets, simple syrup, and flavored syrups near the cups. Provide small bowls or shakers for cinnamon and cocoa powder. Label options clearly (e.g., ‘vanilla syrup’, ‘simple syrup’, ‘milk’, ‘soy milk’).

Refilling protocol

Monitor the coffee urn and brew fresh batches when the level drops below one-quarter or when coffee has been sitting more than 1–2 hours for best flavor. To maintain continuous quality, brew fresh 1.5-liter batches and replace the urn contents every 2 hours, keeping a hot-water dispenser on standby to top up for short gaps. If you anticipate heavy use, stagger brews so one urn is in use while the next batch brews.

Serving

Provide mugs, stirring spoons, napkins and drain trays. Instruct servers or guests to start with a clean cup for each fill. If offering milk/cream pumps or syrup pumps, ensure pumps are labeled and kept clean between refills.

Hot-holding & safety

Keep the thermal urns set to keep-warm temperatures (around 80–85°C) — avoid boiling; refresh coffee frequently to avoid bitter, over-extracted flavor. Clearly mark hot dispensers and keep them on stable surfaces to prevent spills.

Equipment & Service

Maintenance and cleaning

Replace coffee filters after each brew and clean brewing equipment between batches. Wipe up spills immediately and sanitize surfaces. Rinse milk containers and syrup pumps frequently to prevent buildup. Empty and wash urns at the end of service.

Scaling for more guests

This recipe yields about 1.5 liters of brewed coffee — roughly 12 standard 125 ml cups. For larger groups, multiply coffee and water proportionally (approx. 40 g coffee per liter of water for similar strength) and stagger brewing to maintain freshness.