Coffee automatic maker

Yield: 100 Servings

Measure Ingredient
6¼ gallon WATER
2⅛ pounds COFFEE ROASTED 2 LB
4 MINUTES BREWING TIME
1 POT IN AVERAGE OF 7 MINUTES

1. PLACE FILTER PAPER IN BREWING FUNNEL.

2. SPREAD COFFEE EVENLY IN FILTER.

3. SLIDE FUNNEL INTO BREWER; PLACE EMPTY POT ON HEATING ELEMENT.

4. PRESS SWITCH TO START AUTOMATIC BREWING CYCLE.

5. LET WATER DRIP THROUGH COMPLETELY; DISCARD GROUNDS.

:

*ALL NOTES ARE PER 100 PORTIONS NOTE: 1. SERVE COFFEE WITHIN 30 MINUTES.

NOTE: 2. CHECK WATER TEMPERATURE. THE WATER FILTERED THROUGH THE GROUNDS MUST BE 200 F. TO ENSURE THAT THE COFFEE FROM THE BREWING CHAMBER WILL BE AT LEAST 190 F. NOTE: 3. FOR 5 OZ PORTION: IN STEP 1, USE 1 LB 8 OZ (1⅞ QT) ROASTED AND GROUND COFFEE. YIELD: 10 POTS.

NOTE: 4. FOR 1 POT: USE 2 ½ OUNCES (¾ CUP) ROASTED, GROUND COFFEE. YIELD: 56 OZ (1 ¾ QT). NOTE: 11--5 OZ PORTIONS/POT OR 7-8 OZ PORTIONS/POT.

NOTE: 5. FOR STRONGER BREW, USE 2 LB 18 OZ (3 ½ QT) ROASTED, GROUND COFFEE FOR 8 OZ PORTION; FOR 5 OZ PORTION, USE 2 LB (2 ½ QT) ROASTED, GROUND COFFEE.

NOTE: 6. POTS SHOULD BE CLEANED AFTER EACH USE. FOLLOW MANUFACTURER'S DIRECTIONS FOR CLEANING.

NOTE: 7. COFFEE MAKER PRODUCTION RATES: 2 TO 3 MINUTES TO REACH WATER TEMPERATURE Recipe Number: C00300

SERVING SIZE: 8 OUNCES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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