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Ingredients
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Beverage Station
Hot Beverage Extras & Equipment
Method
Beverage Station
Set up service area
Choose a stable, level table near power and water. Place trays or risers to separate hot and cold beverage sections. Reserve space for cups, stirrers, napkins and signage. Keep ice buckets nearby for replenishing.
Prepare coffee
Brew approximately 3 liters of strong drip coffee (use medium-dark roast, 60 g coffee per liter). If using an urn, fill with water and brewed coffee per manufacturer directions. Keep coffee hot in the urn or thermal carafes and label as 'Coffee'. Provide sugar, sweeteners, stirrers, and creamers beside the urn.
Prepare hot water & tea
Heat 2 liters of water in the kettle or dispenser to near boiling. Place black tea bags and herbal tea bags in a labeled container beside the hot water. Provide lemon halves, honey/sugar and napkins. For guests who prefer loose leaf, supply a tea infuser and a small pot so they can steep to taste.
Cold non-alcoholic beverages
Chill still and sparkling water, orange and apple juices, and iced tea in coolers or on ice. Arrange bottles or dispensers with glasses next to the ice. Slice oranges and limes and place in a small bowl for guests to add to water or tea. Garnish juice dispensers with mint sprigs if desired. Keep ice replenished throughout the service.
Portioning and signage
Provide 12 oz disposable cups for hot beverages and labeled glassware for cold drinks. Place signage indicating 'Hot', 'Cold', 'Caffeinated', and 'Decaf' if applicable. Ensure stirrers and napkins are easily reachable. Mark carafes/urns with contents and allergy notes (e.g., dairy).
Refill and maintenance
Assign a staff member or volunteer to check levels every 15–30 minutes. Refill coffee, hot water, juices, and ice as needed. Wipe spills, remove used cups, and refresh garnishes. Keep a trash receptacle nearby for used packets and cups.
Hot Beverage Extras & Equipment
Place the coffee urns or thermal carafes on stable surfaces near power. Ensure coffee filters are available for rebrewing if necessary. Keep the electric kettle plugged in and filled for rapid hot-water replenishment. Arrange creamer cups and single-serve half-and-half nearby so guests can add to coffee or tea. Label each piece of equipment so guests know what each contains.