Drip Coffee
Ingredients
Directions
Brew
Put one rounding tablespoonful of coffee in a flannel bag, lay it on a strainer, and pour boiling water over it.
Heat the pot to be hot at the start and place it in a pan of hot water while the coffee drips.
Soak overnight
Mix six tablespoonfuls of coffee with the white of an egg (or less if desired), put into a small covered earthen dish, pour two cups of cold water over it, cover tightly, and refrigerate overnight.
Finish and serve
The next morning, pour the mixture into the coffee pot, pour boiling water over it, using a cup for each tablespoonful, let it boil once, pour in half a cup of cold water, let settle a few minutes before serving.
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. See the original page.
Explore the science
What each ingredient does
- Coffee
- Provides the main flavour and aroma, extracted into the water during brewing.
- Egg white (in the method)
- Its proteins bind fine grounds as they set, helping the brew settle clear.
The step that matters
Letting the mixture settle before serving. Fine grounds stay suspended in hot liquid, so a few minutes of rest lets them sink and keeps the cup clear rather than gritty.
“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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