COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Multiple servings
Cup size and equipment limits determine the batches, not the number on the bag.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
What you need
Tick off what is ready. You can start at any time.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
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Are equipment and supplies ready?
A · What to observeClean carafe, fitting filter, water and enough beans are ready.
How to correct itClean brewer and carafe; check filter, water and beans.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 5
Clean the jug and brewer. Check the filter, water and that you have enough beans.
Does each batch fit the equipment?
A · What to observeDemand is divided into suitable, preweighed batches.
How to correct itPlan batches within equipment capacity and preweigh beans.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 5
Decide your batch size and weigh out the beans in advance for the planned rounds.
Water in the grounds means brewing water and finished beverage yield are not identical.
Is the thermal carafe ready to fill?
A · What to observeA suitable carafe is preheated and emptied before coffee enters.
How to correct itPreheat if needed and remove that water before adding coffee.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 5
Preheat a suitable flask and the desired cups if needed.
Do guests receive the same mixture?
A · What to observeThe finished carafe is mixed before serving.
How to correct itSwirl or stir each carafe gently before serving.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 5
Brew shortly before serving. Mix each finished jug before sharing it out.
Swirl or stir before serving so portions are comparable.
When is the next batch needed?
A · What to observeThe next fresh batch follows actual demand.
How to correct itStart another batch as needed and avoid casually mixing it with old leftovers.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 5
Start the next batch as needed rather than making a huge quantity in advance early on.
Do not thoughtlessly mix freshly brewed coffee with old leftovers.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Next time, note actual cup volumes and finished yield.
Gently mix the finished jug before sharing it out.
Why it works
Plan coffee around the portions you actually want to serve. Six guests having about 200 millilitres each need roughly 1.2 litres of finished drink. You need more brewing water because some stays in the grounds. Also allow for refills and equipment capacity. A sensible reserve or a second batch is more reliable than the cup count on the box.
A one-litre machine does not become a two-litre machine through optimistic planning. Exceed neither tank nor filter capacity. Even a large French press needs space below the rim. For many guests, two clean, manageable batches are usually easier to control than a setup filled to the brim.
Scales help with dosing. The Moccamaster table gives 55 grams of coffee per litre of water as a guide. You can plan with your own tried-and-tested ratio; what matters is using it consistently. Work out the beans for each batch in advance so you do not have to improvise while your guests are there.
If you pour several cups from one pot, gently swirl or stir it first. The first and last parts of a brew need not have the same concentration. A mixed pot makes the portions more comparable.
Use similar cup sizes if you have planned quantities tightly. Otherwise, a large favourite mug may quietly take two portions. Milk, hot water and sweeteners can be provided separately. Your base coffee then need not suit every preference at once.
Fresh coffee changes as it stands. A clean, pre-warmed insulated flask is often practical for short waits. Remember the lid and spout when cleaning. Old residue there may affect the taste more strongly than the current beans.
Do not thoughtlessly pour new coffee onto an old remainder. That mixes different holding times and leaves you barely knowing what you are serving. Empty and rinse the jug as appropriate to your routine when starting a new batch.
If some guests prefer milder coffee, a little hot water in their cup can reduce the strength. Plan a separate, labelled process for decaffeinated coffee. Different vessels prevent mix-ups better than memory under kitchen pressure.
Record how much actually proved sufficient. Next time you will have a useful point of reference. A good host does not have to stand over the filter throughout the conversation. A prepared recipe creates room for what matters: sitting together at the table.
Frequently asked
Multiply the number of guests by your planned serving size, allowing for refills and water retained in the grounds.
Mathematically yes, but only within the brewer’s capacity. The process can change with larger coffee beds.