| 1 | Measure regular-grind coffee into a clean cloth sack; fill only half full to allow for expansion of coffee and free circulation of water. |
| 2 | (soak and rinse sack thoroughly before using). |
| 3 | Tie sack, allowing sufficient length of cord for fastening to handle of kettle. |
| 4 | Heat measured amount of cold water to full rolling boil; reduce heat. |
| 5 | Tie sack to handle; submerge in water. |
| 6 | Keep kettle over low heat. |
| 7 | Brew, pushing sack up and down frequently for proper extraction, 6 to 8 minutes. |
| 8 | When coffee is done, remove sack, permitting all extract to drain into kettle. |
| 9 | 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 ?cups cream (1 tb per cup) and ?cup or 25 cubes sugar (1 ts per cup). |
