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harrym
 
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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
>