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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 cold 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 minutes. When coffee is done, remove sack, permitting all extract to drain into kettle. QUANTITY COFFEE CHART Servings (2/3 cup Ground People each) Coffee Water 12 23 2 cups 4 quarts 25 46 4 cups 8 quarts Note: For 25 people, based on half the people using cream and sugar, you will need 1 1/2 cups cream (1 tb per cup) and 1/2 cup or 25 cubes sugar (1 ts per cup). Source: Betty Crockers Cookbook, 6th Edition
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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