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Ингредиенты
- See Below
Инструкции
- Measure regular-grind coffee into a clean cloth sack; fill only half full to allow for expansion of coffee and free circulation of water. (Soak and rinse sack thoroughly before using.) Tie sack, allowing sufficient length of cord for fastening to handle of kettle.
- Heat measured amount of cool water to full rolling boil; reduce heat. Tie sack to handle; submerge in water. Keep kettle over low heat. Brew, pushing sack up and down frequently for proper extraction, 6 to 8 min. When coffee is done, remove sack, permitting all extract to drain into kettle.
- QUANTITY COFFEE CHART
- Servings
- (2/3 c. GroundPeople each) Coffee Water
- 12 23 2 c. 4 qts 25 46 4 c. 8 qts
- Note: For 25 people, based on half the people using cream and sugar, you will need 1 1/2 c. cream (1 tb per c.) and 1/2 c. or possibly 25 cubes sugar (1 ts per c.).
