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Drink

Crust Coffee

A beverage made by steeping toasted bread crusts in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Crust Coffee

Ingredients

Directions

Prepare

  1. Dry the bread crusts in the oven until dark brown.

  2. Break the crusts into pieces and place them in a bowl.

Brew and serve

  1. Pour boiling water over the crusts and cover the bowl for 10 minutes.

  2. Strain the coffee and serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bread crusts
Toasted until dark brown, they provide the coffee-like flavour and colour once steeped in water.
Boiling water
Extracts flavour and colour from the toasted crusts during steeping.

The step that matters

Drying the crusts until dark brown. Toasting browns the bread through the Maillard reaction and caramelisation, which creates the roasted, coffee-like flavour. Pale crusts will give a weak, bready drink.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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