CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
6 1/4 |
ga |
WATER |
2 1/8 |
lb |
COFFEE ROASTED 2 LB |
|
4 |
MINUTES BREWING TIME |
|
1 |
POT IN AVERAGE OF 7 MINUTES |
INSTRUCTIONS
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 (1 7/8 QT)
ROASTED AND GROUND COFFEE. YIELD: 10 POTS.
NOTE: 4. FOR 1 POT: USE 2 1/2 OUNCES (3/4 CUP) ROASTED, GROUND
COFFEE. YIELD: 56 OZ (1 3/4 QT). NOTE: 11--5 OZ PORTIONS/POT OR
7-8 OZ PORTIONS/POT.
NOTE: 5. FOR STRONGER BREW, USE 2 LB 18 OZ (3 1/2 QT) ROASTED,
GROUND COFFEE FOR 8 OZ PORTION; FOR 5 OZ PORTION, USE 2 LB (2 1/2 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, http://www.erols.com/hosey.
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