Coffee for a Crowd Recipe
Ingredients
| Cold water | 2 Gallon | |
| Cheesecloth* | ||
| 1 lb regular-grind coffee | ||
| 3 eggs, slightly beaten | ||
| 3 eggshells, crushed | ||
| Cheesecloth should be 1 yard wide and 2 yards | ||
| Long; fold it to make double thickness 1 yard | ||
| Square. | ||
Directions
In large kettle, bring 2 gallons water to full, rolling boil.
Meanwhile, soak cheesecloth (or sugar sack large enough so coffee will only half fill it); rinse well.
In medium bowl, combine coffee, eggs, shells, and 1/2 cup cold water; mix well.
(Eggs and shells will clarify coffee.) Put coffee mixture into sack; tie with strong cord long enough to fasten to handle of kettle.
When water has boiled, reduce heat to just be- low boiling point.
Tie sack to kettle handle; sub- merge.
Over low heat, brew coffee 10 minutes, pushing sack up and down in water several times.
Remove sack, letting all liquid drain into kettle.
Keep coffee hot.
Makes enough for 40 (5-1/2-oz) servings.
Meanwhile, soak cheesecloth (or sugar sack large enough so coffee will only half fill it); rinse well.
In medium bowl, combine coffee, eggs, shells, and 1/2 cup cold water; mix well.
(Eggs and shells will clarify coffee.) Put coffee mixture into sack; tie with strong cord long enough to fasten to handle of kettle.
When water has boiled, reduce heat to just be- low boiling point.
Tie sack to kettle handle; sub- merge.
Over low heat, brew coffee 10 minutes, pushing sack up and down in water several times.
Remove sack, letting all liquid drain into kettle.
Keep coffee hot.
Makes enough for 40 (5-1/2-oz) servings.
Chef
