Crust Coffee
Ingredients
Directions
Toast the bread slowly until well browned, but not blackened.
Pour enough boiling water over the toasted bread to soak it.
Let it sit for 30 minutes to 1 hour before using.
Ensure the liquid is a rich brown color 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.
Explore the science
What each ingredient does
- Bread
- Toasting browns the bread, and the browned crust gives the soaking liquid its colour and roasted flavour.
- Boiling water
- Extracts flavour and colour from the toasted bread into the liquid.
The step that matters
Toast the bread slowly until well browned, but not blackened.. Browning builds the roasted flavour and colour through Maillard reactions and caramelisation. Burnt, blackened bread turns bitter, and that bitterness carries into the liquid.
“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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