Coffee (Urn Method)
Recipe No. 3 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.
Recipe No. 3 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
- Pour water into jacket of urn until glass gauge registers about ¾ full.
- Heat the water to the boiling point but avoid boiling it.
- Replenish water whenever gauge shows less than ½ full.
- Pour coffee into wet urn bag or basket and pour or siphon freshly boiling water evenly over the coffee.
- Cover and let water drip completely through once.
- If urn bag is used, pour ½ of the coffee brew back over grounds to give a full extraction and a clear brew. Remove bag or basket as any seepage from grounds impairs the delicacy of flavor and aroma.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Coffee, roasted and ground — 3¾ oz Water, freshly drawn — 2⅓ qt
Coffee grounds will absorb about 2 quarts (2 No. 56 dippers) water. Make coffee just before using as it deteriorates on standing.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 3, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.