Home |
Search |
Today's Posts |
|
Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
How much coffee for a 50 cup urn?
We're throwing a rehearsal dinner for my son's wedding party and
assorted out of town guests next Thursday evening and I've volunteered to supply the coffee (actually, it's been long assumed that I will). Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), something with which I have absolutely zero experience. I'm going to be using a home roasted Kenya but have no idea how much to use. Also, I traditionally roast my Kenya to Full City+. Would this be appropriate or does a percolator (eek!) suggest a different roast? Keep in mind that this event is not likely to be attended by any finely-honed coffee palates. My wife and I, on the other hand, would like to enjoy it. Any ideas and/or experiences you could relate would be a big help. Thanks, Mike |
|
|||
|
|||
I don't think I'd waste my home-roast in a 50-cup percolator. I would
be inclined to use a flavored supermarket blend, maybe a Hazelnut or an Irish creme. And I'd cut down the amount of coffee a bit [quite a bit], since in my experience the percolator will intensify any bitter taste. Is there a local coffee service provider? Ours [LaRue] does a good job. On the other hand, the big percolator at our church is pretty rank. But most of the cooks use about a teaspoon of coffee per cup. Mike wrote: > We're throwing a rehearsal dinner for my son's wedding party and > assorted out of town guests next Thursday evening and I've volunteered > to supply the coffee (actually, it's been long assumed that I will). > Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), > something with which I have absolutely zero experience. I'm going to > be using a home roasted Kenya but have no idea how much to use. Also, > I traditionally roast my Kenya to Full City+. Would this be > appropriate or does a percolator (eek!) suggest a different roast? > Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. > > Thanks, > Mike > |
|
|||
|
|||
Mike wrote:
> Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. First off, I wouldn't waste top end home roasted coffee. Get some commercial whole bean and grind it yourself. That's about the best that will make much difference. I wouldn't use a darker roast either. The chances are the coffee will get more bitter throughout the evening so something relatively mild would be good. Try to time it so the brewing finishes as close to the start of serving as possible. If it's going to sit for hours and be served the whole time, add a few pinches of salt to the grounds before brewing. I don't know the science behind this, but it seems to keep the coffee less bitter for a longer time when being kept warm. |
|
|||
|
|||
Mike wrote:
> We're throwing a rehearsal dinner for my son's wedding party and > assorted out of town guests next Thursday evening and I've volunteered > to supply the coffee (actually, it's been long assumed that I will). > Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), > something with which I have absolutely zero experience. I'm going to > be using a home roasted Kenya but have no idea how much to use. Also, > I traditionally roast my Kenya to Full City+. Would this be > appropriate or does a percolator (eek!) suggest a different roast? > Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. > > Thanks, > Mike > I'd call a coffeehouse. We don't do hardly any catering stuff, but we will provide a 2.5gallon insulated urn of freshly roasted specialty coffee for $22. We brew it with our treated water, using our equipment and standards. All the customers have to do is pick it up. Bernie |
|
|||
|
|||
I would get a pound of supermarket canned coffee because most people
will be very happy with that. If you use your home roast, grind it coarse - hopefully if you do use home roasted coffee - someone will appreciate your gesture. On the flip side - borrow a couple of Bunn pour over drip makers - you should be able to come up with some vac pots and brew and pour into those - I have a couple that I use for customers and they keep the coffee hot and tasting very well for several hours. Target has the made in China air pots for around $13 - they work OK. Not fancy smancy but they get the job done. In the interest of quality - I would go for this route. |
|
|||
|
|||
On 25 Feb 2005 13:26:31 -0800, "Mike" > wrote:
>We're throwing a rehearsal dinner for my son's wedding party and >assorted out of town guests next Thursday evening and I've volunteered >to supply the coffee (actually, it's been long assumed that I will). >Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), >something with which I have absolutely zero experience. I'm going to >be using a home roasted Kenya but have no idea how much to use. Also, >I traditionally roast my Kenya to Full City+. Would this be >appropriate or does a percolator (eek!) suggest a different roast? >Keep in mind that this event is not likely to be attended by any >finely-honed coffee palates. My wife and I, on the other hand, would >like to enjoy it. > >Any ideas and/or experiences you could relate would be a big help. > >Thanks, >Mike Are you ready for this? 100 heaping tablespoons. F O R M A T C: If you ever drop your keys into a river of molten lava, let'em go, because, man, they're gone. --Jack Handy Deep Thoughts |
|
|||
|
|||
Sounds like a great opportunity to introduce your guests to *REAL* coffee,
proper brewing equipment and techniques. "Mike" > wrote in message ups.com... > We're throwing a rehearsal dinner for my son's wedding party and > assorted out of town guests next Thursday evening and I've volunteered > to supply the coffee (actually, it's been long assumed that I will). > Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), > something with which I have absolutely zero experience. I'm going to > be using a home roasted Kenya but have no idea how much to use. Also, > I traditionally roast my Kenya to Full City+. Would this be > appropriate or does a percolator (eek!) suggest a different roast? > Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. > > Thanks, > Mike > |
|
|||
|
|||
I calculate 50 c. to be about 3.125 gallons. How about bringing that
much water (plus a little extra) to boil in a pot, dumping the coffee into that, then filtering with a large drip cone (probably using several filters sequentially) into the urn? Sorta a cross between french press & drip methods. Mike wrote: > We're throwing a rehearsal dinner for my son's wedding party and > assorted out of town guests next Thursday evening and I've volunteered > to supply the coffee (actually, it's been long assumed that I will). > Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), > something with which I have absolutely zero experience. I'm going to > be using a home roasted Kenya but have no idea how much to use. Also, > I traditionally roast my Kenya to Full City+. Would this be > appropriate or does a percolator (eek!) suggest a different roast? > Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. > > Thanks, > Mike > |
|
|||
|
|||
6.25 Measured cups of ground coffee.
"Mike" > wrote in message ups.com... > We're throwing a rehearsal dinner for my son's wedding party and > assorted out of town guests next Thursday evening and I've volunteered > to supply the coffee (actually, it's been long assumed that I will). > Unfortunately, it looks like we'll be using a 50 cup percolator (eek!), > something with which I have absolutely zero experience. I'm going to > be using a home roasted Kenya but have no idea how much to use. Also, > I traditionally roast my Kenya to Full City+. Would this be > appropriate or does a percolator (eek!) suggest a different roast? > Keep in mind that this event is not likely to be attended by any > finely-honed coffee palates. My wife and I, on the other hand, would > like to enjoy it. > > Any ideas and/or experiences you could relate would be a big help. > > Thanks, > Mike > |
|
|||
|
|||
> harrym wrote:
> I don't think I'd waste my home-roast in a 50-cup percolator. I would > be inclined to use a flavored supermarket blend, maybe a Hazelnut If you are making a full 50-cup urn full, I can guarantee someone in your audience will be allergic to nuts, so PLEASE don't use hazelnut, almond, or other nut flavours. sPh |
|
|||
|
|||
> harrym wrote:
> I don't think I'd waste my home-roast in a 50-cup percolator. I would > be inclined to use a flavored supermarket blend, maybe a Hazelnut If you are making a full 50-cup urn full, I can guarantee someone in your audience will be allergic to nuts, so PLEASE don't use hazelnut, almond, or other nut flavours. sPh |
|
|||
|
|||
On Thu, 17 Mar 2005 03:46:21 GMT, sPh
> wrote: >If you are making a full 50-cup urn full, I can guarantee someone in >your audience will be allergic to nuts, so PLEASE don't use hazelnut, >almond, or other nut flavours. Hey, thanks for the reminder. (We're planning a big party over here too.) Jim |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|