Extract of Coffee
two quartsIngredients
Directions
Prepare the coffee
Grind the coffee to a moderately fine powder.
Moisten the coffee with hot water.
Pack the coffee in a glass funnel or a cylindrical percolator.
Brew the extract
Pour boiling water in divided portions over the coffee until you obtain two quarts of percolate.
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
- Mocha coffee
- Provides the main body and aroma of the extract as hot water dissolves its soluble compounds.
- Java coffee
- Adds flavor depth and aroma to the extract through its dissolved coffee solids.
The step that matters
Pour the boiling water in divided portions. Adding water in small portions lets it saturate the grounds evenly and extract them consistently. Pouring it all at once can channel through the bed, leaving some grounds under-extracted and the brew uneven.
“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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