Recipe#1285

Servings: YIELD: 100 Portions (6 1/2 Gallons)
Portions: 8 Ounces Each
Pan Size:
Temperature:

INGREDIENTS

6 3/4 gal. water, briskly boiling
3 1/8 qt. (2 1/2 lb) coffee, roasted, ground

INSTRUCTIONS

Drain off water left in urn. Fill boiler. When boiler water gauge shows that boiler is full, shut off water supply valve; turn on heat. Select leacher bag from storage container; wring it out. Place bag on grid rack in the coffee leacher. Spread coffee evenly in bag; set in top of urn. Be sure that outlet hole is placed over the hall of the urn in which coffee is to be made. Close cover of urn. When boiler water reaches a vigorous boil, open blowover valve and spray water over coffee for 3 to 4 minutes. Close blowover valve. Total extraction time should not exceed 6 minutes. Remove leacher bag from urn. Draw off coffee through coffee faucet into a pitcher and pour it back through the top of the urn at a rate of 1 gal for each 5 gal brewed. Replace cover of urn; serve.

NOTE: 1. Hold finished coffee at 185 degrees F.
2. Replenish water in outer jacket whenever gauge shows less than half full.
3. After disposing of used coffee grounds, wash leacher bag in hot water; store it in a container of cold water. Do NOT use soap to clean bag.
4. For 9 oz portions, use 2 3/4 lb coffee and 7 1/2 gal water.
5. For 5 oz portions, use 1 1/2 lb coffee and 4 1/8 gal water.