[Homeroast] Help.

Matt Hoffman ninethirty at gmail.com
Thu Mar 15 11:23:23 CDT 2012

I don't have an answer, but I'm watching this thread with anticipation...
Those percolators are the the standard at a lot of institutions, so I'm
curious to hear if anyone has experience in making good coffee with them.
 Where I guess I'd define "good" as "You can tell the difference between
fresh-roasted and Folgers".

If not, anyone have ideas for how to make coffee for a large crowd without
buying a Fetco?  Brewing in a 12-cup standard brewer and pouring into a
thermos gets really old with a large crowd, I'm sure...

On Thu, Mar 15, 2012 at 9:43 AM, Jim Gundlach <pecanjim at bellsouth.net>wrote:

> My wife volunteered me to make coffee at church on Sunday mornings.  Last
> night I looked at the brewing equipment and I find myself in need of some
> help in figuring out how to make a decent coffee with this.  The machine is
> a sixty cup stainless percolator with the glass tube in front to show how
> much is in it.  While I have brewed several ways, this one is new to me.
>  As I was looking at it one of the women who volunteers in the kitchen told
> me that making half a pot was enough and pointed to the two pound container
> of Floggers in the cabinet below.  She went on to say that making half a
> pot was enough and that making it with more than one cup of ground coffee
> made it too strong for her.  I have not had a chance to give the machine a
> try and lost sleep last night trying to figure out how to tackle it.  I
> have several non-espresso greens to use and I plan to cycle through them
> with a label posting the name of the coffee and SweetMaria's URL on the pot
> so I don't need help selecting the coffee but I really suspect the machine
> controlled brewing process will ruin the coffee.  I have a thermometer that
> I can use to measure the water's temperature and I am willing to pour hot
> water at a reasonable temperature to avoid hitting the coffee with water
> that is too hot, elevation is a little under 300 feet so our boiling point
> is right at 212.
> Any suggestions will be considered and appreciated.
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