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Topic: Help. (15 msgs / 321 lines)
1) From: Jim Gundlach
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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2) From: peter zulkowski
Hi Jim,
When I did this at our church in Arizona, I made the coffee in a regular
Bunn-type drip brewer, and then poured it into the larger pot. Coffee was
much better than the perked way.
Hope this helps,
PeterZ
On Thu, Mar 15, 2012 at 9:43 AM, Jim Gundlach wrote:
<Snip>
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3) From: Frank Parth
<Snip>
Jim,
My experience is that a perc won't make good coffee no matter what kind of coffee you put into it (others' experience 
may vary).
Since you've already gotten feedback to make weak coffee, my suggestion is don't waste good beans on it, but buy a 
couple pounds of commercially roasted beans.  They won't know the difference.
Just my thoughts.
Frank Parth
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4) From: Lynne
OMG - that's all I can say... ONE cup of ground coffee for 30 cups of
coffee?? She'd probably fly off like a rocket if she tasted mine, hahahaha.
(picturing a cartoon character flying off to the moon..)
But maybe she prefers that because all she's ever tasted is Floggers.
Peter's suggestion is good. Another option would be to do a huge amount of
cold brew at home then heat it up in the tank at the church. Others, in the
past (as I remember) have suggested doing some sort of homemade filter
method with the the coffee maker, but I have no idea how they did it.
Hopefully someone will remember & pass the info to you.
Best of luck!
Lynne
(who is getting ready for her wk in sunny Isla Mujeres - and to walk her
youngest down the isle!! woo-hoo!!)
The machine is a sixty cup stainless percolator with the glass tube in
<Snip>
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5) From: Lynne
Frank, I think I agree with you on this. Jim - why waste your good - and
costly - homeroast if it's not going to be appreciated (unless you think
the woman who gave you the instructions isn't representative of the rest of
the congregation).
Lynne
On Thu, Mar 15, 2012 at 10:51 AM, Frank Parth  wrote:
<Snip>
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6) From: michael brown
I've used a similar percolator many times for a church small group I attend. Every time I do use it, there are always comments about how good it is, especially since "the coffee guy" made the coffee...which is funny cause I just pay attention to dosing. I don't waste my good coffee on the percolator. They have a one-cup measuring cup. One cup per pot is my dose. So if the suggestion is make a half-pot, use half a cup. It's up to you whether you want to sacrifice some of your coffee. Who knows, maybe treat 'em once to some of your stash, see what the response is. It's certainly not an ideal brewing method, but maybe some opportunities will come from it...more people might want a cup if it's better coffee so more coffee would be needed, then pay you for the beans/service, then invest in a better brewing method, etc etc
Michael B
b'ham, AL
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7) From: Starfinder Stanley
Or, rather than making everyone suffer through "water dressed in
brown" masquerading as coffee for the sake of the one person who
doesn't like the flavor of coffee (or perhaps the flavor of rancid,
overroasted stale beans), you should make it proper strength, make an
explanatory sign, and provide an accompanying pot of hot water for
people so inclined to use to dilute the coffee to their preferred
potency.  Then everyone can have a chance to enjoy the coffee.
On Thu, Mar 15, 2012 at 7:51 AM, Frank Parth  wrote:
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8) From: Matt Hoffman
I don't have an answer, but I'm watching this thread with anticipation...
Those percolators are the the standard at a lot of institutions, so I'm
curious to hear if anyone has experience in making good coffee with them.
 Where I guess I'd define "good" as "You can tell the difference between
fresh-roasted and Folgers".
If not, anyone have ideas for how to make coffee for a large crowd without
buying a Fetco?  Brewing in a 12-cup standard brewer and pouring into a
thermos gets really old with a large crowd, I'm sure...
On Thu, Mar 15, 2012 at 9:43 AM, Jim Gundlach wrote:
<Snip>
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9) From: Michael Baladi
Being a coffee snob I don't think I could bring myself to brew Foldgers on a perc........ No..... I don't think I could do it.....
From: homeroast-bounces [homeroast-bounces] On Behalf Of Starfinder Stanley [coffee]
Sent: Thursday, March 15, 2012 11:17 AM
To: homeroast
Subject: Re: [Homeroast] Help.
Or, rather than making everyone suffer through "water dressed in
brown" masquerading as coffee for the sake of the one person who
doesn't like the flavor of coffee (or perhaps the flavor of rancid,
overroasted stale beans), you should make it proper strength, make an
explanatory sign, and provide an accompanying pot of hot water for
people so inclined to use to dilute the coffee to their preferred
potency.  Then everyone can have a chance to enjoy the coffee.
On Thu, Mar 15, 2012 at 7:51 AM, Frank Parth  wrote:
<Snip>
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10) From: Gregg Talton
I have used the same type of equipment after being volunteered to roast for
my church.  I feel your pain.  I roasted a Central or South American coffee
to the verge of second and brewed it in a pour over.  I would then pour the
coffee in the percolator just to keep it warm through both services.  The
folks who came to the early service got it fresh from the pour over.
On Thu, Mar 15, 2012 at 12:23 PM, Michael Baladi  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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11) From: Sandy Andina
Oh man, do I ever feel your pain! Years ago before I started home roasting, I would get my beans from Casteel & Co. In Evanston, which would take custom roast orders. I knew my temple insisted on decaf and nothing but; one of the duties of a Bar Mitzvah boy's family is to cater the Oneg Shabbat (a social hour with sweets after Friday night services) the weekend of the celebration. All my friends, both caffeinds and Sanka-drinkers, marveled at Casteel's decaf Sumatra, so I ordered a couple of pounds to cover the Friday night and Saturday morning services.  The Ladies' Aux. took over after I brought them the coffee. I eagerly awaited everyone's reaction to the coffee Fri. night: definitely not the usual brown dishwater they normally poured, this was gonna taste like real coffee!
Except it didn't. The sweet little old (and I use the term not in a pejorative sense--she was 102) lady in charge explained that they always made it weak because that's what their compatriots were used to, as well as to save money. They thanked me profusely for my generous donation of eight weekends' worth of coffee. Oy vey! 
Sent from my iPad
Sandy
www.sandyandina.com
On Mar 15, 2012, at 8:43 AM, Jim Gundlach  wrote:
<Snip>
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12) From: Jim Gundlach
When shown the Folgers, I said, "I'm bringing the coffee".  This is just what the consumer is used to.
    pecan jim 
     
On Mar 15, 2012, at 11:23 AM, Michael Baladi wrote:
<Snip>
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13) From: Robert Yoder
I liked "Floggers" better! Happy Roasting, robert yoder
 > From: pecanjim
<Snip>
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14) From: Steven Van Dyke
At 08:43 AM 3/15/2012, you wrote:
<Snip>
The one bit of advice I can offer: see if you can snag the brewer the 
night before so you can *clean* it.  Without a doubt it's caked in old oil.
Good luck!
Steven Van Dyke
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15) From: Brian Kamnetz
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