Measure regular-grind coffee into a clean cloth sack; fill only half
full to allow for expansion of coffee and free circulation of water.
(Soak and rinse sack thoroughly before using.) Tie sack, allowing
sufficient length of cord for fastening to handle of kettle.
Heat measured amount of cold water to full rolling boil; reduce heat.
Tie sack to handle; submerge in water. Keep kettle over low heat.
Brew, pushing sack up and down frequently for proper extraction, 6 to
8 minutes. When coffee is done, remove sack, permitting all extract
to drain into kettle.
QUANTITY COFFEE CHART
(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 1/2 cups cream (1 tb per cup) and 1/2 cup or 25 cubes
sugar (1 ts per cup).
Source: Betty Crocker's Cookbook, 6th Edition