Cooking on the M59 field range

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 New Professional Chef

Coffee -- Vacuum-Type Coffee Maker Method

(For small amounts)

1945 Cook Book of the United States Navy
Page 37

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

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


  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.


  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.

Return to Brewing Coffee the Navy Way

November 1999

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