Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ gallon | WATER |
| 2⅛ pounds | COFFEE ROASTED 2 LB |
| \N 4 | MINUTES BREWING TIME |
| \N 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, .