Coffee, Tea and Chocolate
Ingredients
Directions
Roast the coffee
Roast coffee in a close roaster, filling it no more than half. Turn the roaster slowly at first, then more rapidly, keeping a lively fire.
Roast until the coffee is a light chestnut color. Store in a close canister or bottle.
Brew
Boil 1½ ounces of roasted coffee in 1 pint of water in a vessel that is only half full to prevent boiling over.
Optionally, add a few hartshorn shavings or isinglass.
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
- Coffee
- Provides the main flavor and aroma once roasted and brewed.
- Water
- Extracts the soluble flavor compounds from the roasted coffee during boiling.
The step that matters
Filling the roaster no more than half and turning it steadily. Roasting needs room and even heat so beans brown uniformly; overfilling traps steam and causes uneven, scorched or underdeveloped beans, and too slow a start or too little fire can stall browning.
“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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