Coffee Recipe

Ratio and preparation

Use a coffee-to-water ratio of about 1:15 by weight (approximately 1 tablespoon coffee ≈ 7–8 g). For 2,800 ml (about 96 fl oz), measure 16 tablespoons (≈112–128 g) of medium-ground coffee. Ensure coffee is freshly ground and the equipment (carafe, filter) is clean.

Heat water

Bring water to a boil and then let it rest 30 seconds so temperature falls to roughly 200°F (93°C).

Brew (drip or large batch brewer)

If using a commercial drip or large automatic brewer: add a large paper or permanent filter, put the measured ground coffee into the basket, pour the 2,800 ml of hot water into the machine's reservoir (or allow the brewer to draw from its reservoir). Start the brew cycle and allow it to finish fully. If using a manual pour-over system: bloom the grounds with about 300 ml of water for 30–45 seconds, then slowly pour the remaining water in steady concentric circles until all 2,800 ml has been added; total brew time should be 3:30–4:30 minutes. If using an immersion method (French press), add grounds, pour half the water, stir, wait 30 seconds, add remaining water, steep 4 minutes, then press slowly and decant immediately to avoid over-extraction.

Hold and serve

Once brewed, transfer coffee to an insulated airpot or thermal carafes to keep it hot without continuing to cook on a hot plate (which can make coffee bitter). For 8 tall cups (96 oz total), fill cups (12 oz / 355 ml each) from the carafe. Stir the carafe once before serving to ensure even strength.

Place sugar, milk, half-and-half, non-dairy milk, and flavored syrup in labeled containers at the service station. Keep dairy refrigerated until just before service; do not leave perishable items at room temperature for extended periods. Offer 1–2 teaspoons sugar and 1–3 tablespoons milk/cream per cup as a guideline; allow guests to adjust to taste.