As I promised, today I am going to share with you how I made 900 gallons of cold-brew coffee for the Jews For Jesus NYC campaign. I have had many request for this recipe and procedure. I also wanted to tell you that I am again in NYC for the week helping to follow up the almost 600 requests for one-on-one meetings. I will also be receiving some training in setting up a Jewish ministry in Oklahoma.
Step 1: Preparing the coffee to steep.
I used large stainless steel bowls for this step. You will need cheese cloth to wrap up your coffee. I experimented with this step to see what kind of cheese cloth made the best coffee, and how tight to wrap the coffee up. The results weren’t based upon my taste buds but upon the public through social media and personal feedback. The procedure I’m going to share with you had many that said it was better than Starbucks. I figured because it was free anything would be better than Starbucks but there was not one negative feedback on any of the coffee. I just knew that with over 26,000 cups served there would be some, but we never saw or heard of any.
The cheese cloth I would use would be the 2 square yard “fine weave” cheese cloth. You will need to fold it in half and cut it into 2 pieces. You will need 1 pound of coffee for every gallon of coffee. For the 10 gallon containers I put 3 bundles of coffee wrapped in the cheese cloth. You will yield between 7-8 gallons of coffee from one filled up to within an inch of the top. I used three 2 1/2 lbs bags of ground coffee per container.
Lay your cheese cloth centered in your bowl and pour the bag of coffee ground into it. You then pull all edges of the cheese cloth up, not very tight and twist the bulk cheese cloth around. You will then take 2 long ends of the cheese cloth and wrap around your excess and tie them off tightly.
After wrapping the cheesecloth lay them into your steeping container and add water within an inch of the top. Tightly fasten the lid next and allow it to steep for a minimum of 10 hours. The longer the better.
Step 2: Straining the coffee.
After the steeping process it is now time to strain. We found the best material for straining to be freshly washed and sanitized kitchen towels. You will need containers that will fit into your refrigerator to strain into. I used a regular kitchen straining pan and placed a kitchen towel that fit the whole pan.
Remove your lid from your straining container and squeeze each ball of coffee to remove as much excess liquid as you can.
Next, I used a half gallon picher to begin pouring the liquid into the straining pan. The liquid flows quickly until you get close to the bottom when you start to have a lot of settled grounds. If necessary, you may have to rinse grounds from your towel to speed the process up. Pour all remaining liquid into the strainer until all you have remaining are grounds.
Place your lid onto the strained coffee container and refrigerate. If you are going to use it within 3 hours you may strain into a thermal container that you are going to serve from. Just a note to remind you to use only entirely clean and sterilized instruments and containers.
Step 3: Preparation just before serving.
Just minutes before serving the coffee we add approximately 1 1/2 – 2 gallons of whole milk. Also heat up 16 ounces of a 50/50 mixture of water and sugar. After it is totally a liquid pour it also into the coffee.
When we served it we added some ice cubes to the cup and filled with coffee. Again, don’t forget to be very sanitary, and clean and sanitize everything directly after using them and putting them away.
That’s the process I used with much success. If your people like ice coffee they will surely like this. I had forgotten to mention before I think, but we also handed out Brews For Jesus labeled bottled water. In fact I was told 60,000 bottles of it during the month long campaign. With coffe and water we handed out about 100,000 drinks. Wow, What a time!!!