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Filtered or Drip Coffee

A method for making coffee by filtering ground coffee with boiling water using a muslin bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 inside.

  2. Sew a small muslin bag to the ring, ensuring the muslin is not too thin.

  3. Fit the bag into the pot and pour some boiling water into it to warm the pot.

Brew and serve

  1. Add the ground coffee into the bag.

  2. Pour boiling water over the coffee gradually to strengthen the infusion.

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

  4. 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 body of the brew; its fine grind slows water flow for a stronger infusion.
Boiling water
Extracts the soluble flavour compounds from the coffee grounds as it passes through them.

The step that matters

Pouring the boiling water gradually. Pouring slowly lets the water saturate the grounds evenly and extract flavour steadily. Pouring too fast can wash through under-extracted coffee or overflow the bag.

“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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