Why does it not surprise me that you've spent time in the CPO mess? I learned how to run a grill and make many specialty breakfast menus while mess-cranking in the CPO mess on my first deployment as a young sailor.....we won't go into the specifics of "SOS" or "Creamed _____-skins on Toast" in the mixed company of this venue. Let me just add that I still use the little secrets garnered from my 60 day exposure to the wisdom of a MasterChief Steward in my daily cooking habits to this day.
Oh yeah, coffee......
We buy ours dark roasted (nominally French Roast) in two pound whole-bean bags from a local roaster....keep it sealed and frozen until ready to prep....pull out only what's needed for a single pot of coffee, then nuke the beans for just over 30 seconds to bring out the oils and grind/brew it in our Cuisanart grind & brew drip maker using filtered water.......black and fresh is the only way to consume it.....can't drink the swill they call coffee at most restaurants without cutting it with cream.
Freedom is never free....thank a Service member today.
