INGREDIENTS

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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