Canned Sodas, Freshly Brewed Coffee Recipe

Chill or serve

Store cans upright in a refrigerator at 1–4°C (34–40°F) for at least 2 hours before service if possible. If cans are not chilled, prepare an ice-filled bucket or ice bin.

When serving, present cans cold from the refrigerator or place a can in an ice-filled cup. If pouring into glassware, add 4–6 ice cubes to each glass (optional) and pour soda slowly over the ice to minimize foam.

Garnish with a lemon wedge on the rim for lemon-lime soda if desired.

Keep unopened cans stored in a cool, dry place out of direct sunlight if refrigeration is not available; rotate stock using first-in, first-out (FIFO) method.

Prepare equipment

Ensure coffee brewer (drip machine, urn, or pour-over setup) is clean. Use a clean carafe or airpot for brewed coffee. Have separate carafes and filters for regular and decaf to avoid cross-contamination.

Measure and grind

Weigh 60 g of whole-bean regular coffee and 60 g of whole-bean decaffeinated coffee per 1,000 ml (1 L) of water to make a medium-strength brew (approximately a 1:16 coffee-to-water ratio). For this recipe using 2,000 ml water, use 120 g regular and 120 g decaf if you will brew both batches. Grind beans to a medium grind suitable for drip brewing just before brewing to preserve freshness.

Heat water

Heat filtered water to between 90–96°C (195–205°F). If using an electric drip brewer, fill the reservoir with the measured 2,000 ml filtered water divided as needed between regular and decaf brewers/urns.

Brew

Place a paper filter in the basket (or use the reusable filter) and add the measured ground coffee. For each 1,000 ml batch, use 60 g ground coffee and 1,000 ml hot water. Start the brew cycle (or manually pour in a controlled spiral for pour-over) and allow the coffee to finish dripping. Total contact time for drip should be about 4–5 minutes per batch.

Hold and serve

Transfer brewed coffee to a pre-warmed carafe or airpot. Keep the coffee hot at 85–90°C (185–194°F) for service, but avoid prolonged holding above 95°C (203°F) which can degrade flavor. Label carafes clearly 'Regular' and 'Decaf'.

Offer condiments

Place optional granulated sugar and milk/cream at the service station. Suggested portions per cup: 1–2 tsp sugar (to taste) and 15–30 ml milk or cream. Provide stirrers and disposable or ceramic cups and lids if required.

Clean equipment after service: discard used filters and grounds, rinse carafes, and run a cleaning cycle on the brewer per manufacturer instructions.