Recipe - Coffee Automatic Maker

6 One fourth ga WATER
2 1/8 pound COFFEE ROASTED 2 LB

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 One half OUNCES (Three fourths CUP) ROASTED, GROUND
COFFEE. YIELD: 56 OZ (1 Three fourths QT). NOTE: 115 OZ PORTIONS/POT OR
78 OZ PORTIONS/POT.

NOTE: 5. FOR STRONGER BREW, USE 2 LB 18 OZ (3 One half QT) ROASTED,
GROUND COFFEE FOR 8 OZ PORTION; FOR 5 OZ PORTION, USE 2 LB (2 One half 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
4 MINUTES BREWING TIME
1 POT IN AVERAGE OF 7 MINUTES

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.