Coffee Bar Recipe
médium roast, dark roast, decaf, or café de la olla
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Ingredients
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Coffee selections (for ~8 servings)
Condiments & supplies (set up the bar)
Method
Coffee selections (brewing each option)
- 1
General prep
Measure 1,500 ml filtered water and bring to appropriate temperature for brewing (for drip brew bring to a near‑boil then let rest ~30 seconds; target ~92–96°C). Prepare three brewers/carafes so you can have multiple selections available and label each carafe: Medium Roast, Dark Roast, Decaf. Reserve one extra carafe for Café de la Olla.
- 2
Ratio and grind
Use a coffee‑to‑water ratio of about 1:16 for drip: for 1,500 ml water use 94 g coffee. Grind medium for drip machines or pour‑over. For café de la olla use a coarser grind and slightly higher dose (100 g for 1,500 ml) to stand up to the piloncillo and spices.
- 3
Brewing medium, dark, and decaf (drip method)
For each roast you plan to offer via drip: 1) Place a paper filter in the brewer and rinse with hot water to remove paper taste and preheat the carafe. Discard the rinse water. 2) Add 94 g of the selected ground coffee into the filter (medium roast, dark roast, or decaf). 3) Pour ~60–90 ml of hot water evenly over the grounds to allow a 30–45 second bloom. 4) Continue pouring or start the drip machine so that all 1,500 ml of water passes through the grounds into the carafe, or if splitting between multiple carafes, scale water/coffee accordingly (maintain ratio). 5) When brewing is complete, transfer carafe to its labeled thermal dispenser and keep warm. Seal or cover to preserve aroma.
- 4
Brewing Café de la Olla (traditional simmer method)
1) In a medium saucepan combine 1,500 ml filtered water, 100 g piloncillo (or dark brown sugar), 2 cinnamon sticks, and the optional orange peel. 2) Bring to a boil over medium heat, stirring until piloncillo is fully dissolved. 3) Add 100 g coarsely ground coffee, return to a gentle simmer, and simmer 3–5 minutes (do not boil aggressively). 4) Remove from heat and let steep 5–8 minutes to deepen flavor. 5) Strain through a fine mesh sieve or cheesecloth into the reserved carafe to remove grounds, cinnamon sticks, and peel. Label the carafe 'Café de la Olla' and keep warm.
- 5
Finishing and labeling
Taste each brewed selection briefly (small sip) to confirm flavor. Place each carafe on the coffee bar with a clear label. If any selection is too strong or weak, note for next batch (adjust ±5–10 g coffee per 1,500 ml next time). Keep carafes covered and away from direct heat once set up.
Condiments & supplies (set up and presentation)
- 6
Arrange milk and cream options
Pour whole milk (500 ml), almond/soy milk (500 ml), half‑and‑half (250 ml), and heavy cream (250 ml) into clearly labeled small jugs or carafes. Place them on a chilled tray or beside the coffee carafes. This uses the Whole milk, Almond/soy milk, Half‑and‑half, and Heavy cream ingredients.
- 7
Sugars, syrups and sweeteners
Place granulated sugar (100 g) and brown sugar (100 g) in small bowls with teaspoons. Pour simple syrup (120 ml), vanilla syrup (120 ml), and chocolate syrup (120 ml) into pump or squeeze bottles and label each. Set sugar substitute packets (8) in a small container. This uses the Granulated sugar, Brown sugar, Simple syrup, Vanilla syrup, Chocolate syrup, and Sugar substitute ingredients.
- 8
Spices and toppings
Place small bowls with ground cinnamon (15 g), cocoa powder (30 g), and ground nutmeg (5 g) and provide small shakers or spoons for dusting. Label each bowl. This uses the Ground cinnamon, Cocoa powder, and Ground nutmeg ingredients.
- 9
Utensils and disposables
Set out paper coffee filters (8) for guests who want to rebrew, place stirrers/spoons (8) by the cups, and arrange cups and lids (8) nearby. Put thermal carafes (3) with the brewed coffees on the bar and label them clearly. This uses the Paper coffee filters, Stirrers / spoons, Thermal carafes, and Serving cups and lids ingredients.
- 10
How to use the bar (guest guidance)
Add coffee to cup (choose from labeled carafes). Add milk or cream to taste, then sweeten with sugar, syrup, or piloncillo pieces if serving café de la olla on the side. Stir with a spoon or stirrer and dust with cinnamon, cocoa, or nutmeg as desired. Offer lids for to‑go cups. Encourage guests to start with small additions and adjust to taste.
- 11
Cleanup notes
Keep a small trash container and a stack of napkins available. After service, discard used grounds (compost if possible), rinse filters/utensils, and refrigerate leftover milks and syrups. Rinse carafes and sanitize before storing. This step references the reusable supplies and the sets used on the bar.
