Coffee for Festivals
Ingredients
Directions
Prepare
Place the ground coffee into flannel bags, each holding ½ pound, and sew them tightly.
In a large pot, bring enough water to a boil.
Steep
Add two bags of coffee to the boiling water and steep until the strength is extracted.
Remove the bags and add more boiling water as needed, then add another bag of coffee, steeping as before.
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
- Ground coffee
- Provides the coffee flavor and strength that is extracted into the hot water.
The step that matters
Steep until the strength is extracted. Steeping too briefly leaves the brew weak, while the grounds release flavor and strength gradually in hot water. Judging the steep by strength rather than by a fixed clock helps the batch come out even across each new 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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