Coffee (Kettle Method)

Recipe No. 1 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Coffee, roasted and ground — 3 pounds (3 No. 56 dippers)
• Water, freshly drawn — 7½ gallons (30 No. 56 dippers)

Directions

1. Place coffee in a 50-pound coffee sack or other cloth bag large enough to permit free circulation of water and expansion of the coffee.*
2. Tie the bag with a cord of sufficient length to fasten to the handle of the container. This facilitates removal of the bag from the hot brew.
3. Pour freshly drawn water into a large kettle; heat to boiling point.
4. Place coffee bag in boiling water; tie cord to handle of kettle. Reduce heat to keep water below the boiling point. Coffee must always be kept below the boiling point.
5. Submerge the bag with a stick or paddle; push up and down to force the water through the grounds.
6. Cover kettle; brew 12 to 15 minutes.
7. Lift bag; drain thoroughly in kettle. Remove bag entirely.
8. Serve coffee at once.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Coffee, roasted and ground — 3¾ oz Water, freshly drawn — 2⅓ qt

15 pounds of coffee is the maximum amount that can be placed in one bag if the full extraction of flavor is to be obtained from the coffee. If 100 gallons of coffee are to be made, divide the 40 pounds coffee evenly into three bags. This expedites extraction and facilitates the removal of the coffee bags after brewing. Remove coffee grounds from bags immediately after they are taken from the brew. Wash bags thoroughly, without soap, in cold water and place in pans of cold water until used again. Keep the bags wet all the time they are not in use. Replace the bag with a new one about once a week.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 1, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.