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Brewing in Coffee Urn/Percolator

The amount of water you use will be dependent on how much you think you'll sell in a day, or, if you'd prefer to just fill it up and then refrigerate remainders, that's fine, too. Rasa keeps for up to a week in a sealed container in the fridge. 

The general guideline: use 1 Tbsp of Rasa per 1 (8 oz) cup of water.

1. Add water to the percolator.
2. Insert the metal tube into the hole in the bottom, and nestle the filter basket on top of it.
3. Put 1 tbsp per cup into the filter (so if making 20 cups/160 oz, use 20 Tbsp). - one thing I know is that when brewing in a percolator you CAN use less Rasa and still get a very strong brew, because of how thoroughly it brews. 
4. Plug in the percolator. When the light turns on, it's ready to drink! (Usually about 15-20 mins.)
5. Recommended: set a timer for 4 hours and unplug the percolator. Set a timer for 2 hours and plug it back in. Although at our office, they have been brewing Rasa for over 2 years and they don't bother doing this - they just leave it brewing all day, and sometimes add a little boiling water early afternoon, since it's really strong then.

To Re-Brew Rasa (more value for your $$!)

1. Drain & clean the percolator but do not empty the filter. (make sure to leave the filter in a sealed container in the refrigerator overnight.
2. Add new water to the percolator (ie if you want to brew 20 cups of Rasa, add 20 cups of water).
3. On top of the already-used herbs, add 1/4 the amount of Rasa you originally brewed (so if you originally brewed 20 Tbsp Rasa in your first brew, add 5 tbsp more of fresh, dry Rasa. For 50 Tbsp, add 12.5 Tbsp; for 10 Tbsp, add 2.5. etc)
This is the best way to get as much as you can out of your Rasa.
Also as a reminder, if you have leftovers, leave it in the fridge overnight. You can sell it over ice as an iced drink. I love this with Super Happy Sunshine, and a Original with just a dab of honey. But serves really well, similar to an iced latte.

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