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Ever wondered how the various military forces around the world make their coffee? Do they share their passion for coffee? 

We have a set of recipes from the Sea Bee of the United Statess Navy, courtesy of the Sea Bees Cooks (www.seabeecook.com). These are extracts of the 1945 version of Cook Book of the United States Navy. 


Urn Bag Method

1945 Cook Book of the United States Navy
Page 35

Yield: Approx. 6 gallons
Portion: 1 cup (approx. 8 ounces)

INGREDIENTS WEIGHTS MEASURES
Water, freshly drawn, cold --- 6-1/4 gal.
Coffee, regular Navy grind 3 lbs. 3-3/4 qt.

Method:

  1. Pour water into hot water boiler. Heat to boiling temperature.

  2. Fill jacket of coffee urn with water 3/4 full as indicated on the gauge glass. Maintain temperature of this water at 185o F to 190o F.

  3. Rinse urn bag with clear, cold water. Place in position in empty urn, in which coffee is to be made, making sure that both the urn bag and urn ring are correct size.

  4. Place coffee in urn bag.

  5. Draw off boiling water, 1 gallon at a time. Pour slowly in a curricular motion over coffee in bag. Keep covered between pouring of each gallon of water to keep heat and aroma in the coffee brew.

  6. Repour 4 gallons brewed coffee over coffee grounds.

  7. Remove urn bag and coffee grounds, immediately after all the brewed coffee has dripped through.

  8. Draw off 1 gallon brewed coffee. Repour into urn to insure uniform strength throughout the brew.

  9. Hold finished coffee at temperature of 185o F to 190o F until served.

  10. Empty coffee grounds from urn bag. Rinse bag thoroughly in clear, cold water. Keep submerged in cold water until used again.

Notes:

  1. If urn is not equipped with hot water boiler, heat water for brewing coffee in a separate utensil.

  2. The jacket water is used to keep coffee warm and must not be used for brewing coffee.

  3. In making larger quantities of coffee, repour 2/3 of brew over coffee grounds.

 

Filter or Drip Method

1945 Cook Book of the United States Navy
Page 36

Yield: Approx. 6 gallons
Portion: 1 cup (approx. 8 ounces)

INGREDIENTS WEIGHTS MEASURES
Water, freshly drawn, cold --- 6-1/4 gal.
Coffee, regular Navy grind 3 lbs. 3-3/4 qt.

Method:

  1. Pour water into hot water boiler. Heat to boiling temperature.

  2. Fill jacket of coffee urn with water 3/4 full as indicated on the gauge glass. Maintain temperature of this water at 185o F to 190o F.

  3. Place filter paper evenly and smoothly over perforations in clean, dry filter basket.

  4. Spread coffee evenly over filter paper so that no coffee goes under the paper.

  5. Insert water spreader, or sieve, over coffee in filter basket. Place basket. Place basket in position over empty coffee urn.

  6. Draw off boiling water, 1 gallon at a time. Pour slowly in a curricular motion over coffee in bag. Keep covered between pouring of each gallon of water to keep heat and aroma in the coffee brew.

  7. Remove filter basket after all water had dripped through.

  8. Draw off 1 gallon brewed coffee. Repour into urn to insure uniform strength throughout the brew.

  9. Hold finished coffee at temperature of 185o F to 190o F until served.

  10. Empty coffee grounds from filter basket. Wash and dry all parts thoroughly.

Notes:

  1. Some filter devises are equipped with a very fine mesh sieve and do not require filter paper. Use same procedure for brewing coffee. Do not omit filter paper in equipment designed for its use.

 

Percolator Method
(For small amounts)

1945 Cook Book of the United States Navy
Page 37

Yield: 6 cups
Portion: 1 cup (approx. 8 ounces)

INGREDIENTS WEIGHTS MEASURES
Water, freshly drawn, cold --- 6-1/2 cp.
Coffee --- 7-1/2 Tbsp.

Method:

  1. Measure water into pot. Insert basket of percolator into pot. Measure coffee into basket.

  2. Place pot over heat. Heat water to boiling temperature. Allow water to percolate through coffee about 10 minutes.

Notes:

  1. Clean and rinse percolator thoroughly after each use.

 

Vacuum-Type Coffee Maker Method
(For small amounts)

1945 Cook Book of the United States Navy
Page 37

Yield: 8 (8-ounce) cups
Portion: 1 cup (approx. 8 ounces)

INGREDIENTS WEIGHTS MEASURES
Water, freshly drawn, cold --- 6-1/2 cp.
Coffee, find grind 3-1/2 oz. 3/4 cup

Method:

  1. Pour water into lower bowl. Place over heat and bring to a boil. Do not fill lower bowl. Leave air space of 1 to 2 inches below neck.

  2. Moisten filter cloth and tie tightly over filter. Place in seat of funnel, or if using glass rod, place in position. Put in coffee.

  3. When water in lower bowl is boiling, insert upper glass bowl into lower bowl with a slight twist so that a perfect seal forms at neck of bowl. Water will start going from lower to upper bowl almost immediately. As soon as all the water, except a small amount below bottom of tube, has risen, stir coffee well and leave on heat about two minutes longer.

  4. Remove from heat and place on rubber, asbestos or cork mat. As the bowl cools, a vacuum is created and the filtered coffee flows into the lower bowl in only a few seconds.

  5. Remove the funnel with a gentle side to side motion. The coffee is now ready to serve. Keep hot but do not allow it to boil.

Notes:

  1. Most of the vacuum-type coffee makers are made of glass, although there are some made of part glass and metal, all metal or part plastic.

  2. Directions supplied by different manufactures of vacuum coffee makers vary, depending on type of grind, amount of coffee to me used and on differences in the construction of the coffee maker.

 

Coffee Prepared with Cream and Sugar

1945 Cook Book of the United States Navy
Page 36

Yield: Approx. 6 gallons
Portion: 1 cup (approx. 8 ounces)

INGREDIENTS WEIGHTS MEASURES
Milk, evaporated 2 lb. 2 oz. 3 No. 1 tall (14-1/2 oz.) cans (1-1/4 qt.)
Water, hot ---- 1/2 gal.
Sugar 4 lb. ---
Coffee brew, hot --- 6 gal.

Method:

  1. Combine milk and water.

  2. Dissolve sugar in coffee.

  3. Pour milk into coffee. Mix thoroughly.

Notes:

  1. 1-1/2 pounds (1-1/4 quarts) powdered skim milk and 1-1/2 quarts of water may be used in place of 3 No. 1 cans (1-1/4 quarts) evaporated milk and 1 quart water.

 

Special thanks to MSCS Steve Karoly, USNR, Ret. for permission to reprint these items above. For further details, please write to: sckaroly@seabeecook.com. For more details about the Sea Bee Cook, please visit http://www.seabeecook.com.

 
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Last modified: April 23, 2000