bkamnetz at gmail.com
Fri Mar 16 09:54:21 CDT 2012
A suggestion for you to consider: Many people enjoy what they are used
to, so you might consider making a big pot of the swill they are used
to and having that available. Then, as was suggested, in a much
smaller brewer that you are used to, brew coffee that you like to brew
and serve to people, for the people who are interested. You might even
consider using much smaller cups that people are used to for their
Flogger-flavored sugared milk, both to encourage them to sip and
enjoy, and to stretch it out a bit. Just a thought...
On Thu, Mar 15, 2012 at 8:43 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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