Twelve guests, one small brewer, and a line forming by the kitchen — we have all lived it. Big-batch coffee is a different craft from your morning cup, but it follows simple rules. Get the ratio, the grind, and the timing right, and the whole table stays happy.
Start with the ratio
For batch brewing, weigh 60 grams of coffee per liter of water — roughly one heaped tablespoon per 120 milliliters. It looks like a lot until the first refill, and a crowd always comes back for one. Consistency beats strength: measure once, enjoy all morning.
Grind for the method
Large brewers need a coarser grind than a single cup, or the bed chokes and the coffee turns bitter. Think coarse sea salt for urns and big drip machines, and keep the grind uniform so every cup extracts evenly.
Keep it hot, not cooking
Coffee held above a flame keeps cooking and turns harsh within the hour. Brew into insulated carafes instead, and set a 90-minute timer: fresh second batch beats a scorched first one every time.
Flavorful additions that please everyone
Set out warm milk, brown sugar, cinnamon, cocoa, and vanilla syrup, plus oat milk for the dairy-free guests. A small garnish station turns a simple pot into an event — and costs less than a box of pastries.
When in doubt, let us brew
Our house blend is built for exactly this: strong, smooth, and cozy by the liter. Order batch coffee with your takeaway spread and arrive like the hero of the gathering.
