Boiled Coffee
Ingredients
Directions
Mix the ground coffee with the white of an egg and a little cold water.
Pour the mixture into the boiling water.
Boil for fifteen minutes.
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
- Ground coffee
- Supplies the coffee flavour and aroma that the boiling water extracts.
- Egg white (in the method)
- As it cooks, it coagulates and traps the fine grounds so the coffee clears.
- Boiling water
- Acts as the solvent that extracts flavour from the coffee grounds.
The step that matters
Boil for fifteen minutes. The egg white must stay at a full boil long enough to set. As it coagulates it traps the fine grounds and carries them to the bottom, so the coffee comes out clear. If the liquid does not boil, the egg does not set and the grounds stay suspended in the cup.
“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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