Coffee
Ingredients
Directions
Make the muslin infusion
Fit a coffee pot with a small muslin bag containing the coffee.
Pour boiling water over the coffee until it is completely covered.
If using a silver pot, cover it as you would when infusing tea.
Prepare the tin pot
Scald the tin coffee pot and dry it.
Add the usual quantity of coffee to the tin coffee pot.
Let it sit uncovered on a hot plate.
Stir the coffee.
Heat the coffee.
Pour boiling water over the coffee.
Settle and serve
Allow it to settle by the fire for twenty minutes.
Pour off the clear liquid.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Moclia coffee
- Supplies the soluble flavour and aroma compounds that boiling water draws out to make the drink.
- Boiling water
- Acts as the solvent that extracts flavour from the coffee and carries it into the liquid.
The step that matters
Pour off the clear liquid. Coffee grounds are fine and stay suspended until they settle. Letting them settle fully and pouring gently keeps the sediment in the pot, so the cup stays clear.
“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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