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Drink

Filtered or Drip Coffee

A method of brewing coffee by filtering ground coffee through a muslin bag into a pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Filtered or Drip Coffee

Ingredients

Directions

Prepare the filter

  1. Prepare a small iron ring to fit the top of the coffee pot.

  2. Sew a small muslin bag to the ring.

  3. Fit the bag into the pot.

Brew and serve

  1. Pour boiling water into the pot to warm it.

  2. Add the ground coffee to the bag.

  3. Pour the required amount of boiling water over the coffee gradually.

  4. Close the lid and wait for all the water to filter through.

  5. Remove the bag and serve the coffee.

Recipe from a historical cookbook (Internet Archive).

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

Finely ground coffee
Provides the flavour and aroma that the hot water extracts as it filters through.
Boiling water
Extracts flavour from the coffee grounds and carries them through the muslin into the pot.

The step that matters

Pour the water over the coffee gradually. Pouring slowly lets the water saturate the grounds evenly and extract flavour steadily. Pouring too fast can flood the bag, leaving the coffee weak and uneven.

“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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