Extract of Coffee
Ingredients
Directions
Prepare
Fill the box with ground coffee, piling it in the center.
Pour boiling water down the tube into the lower division.
Replace the box and light the lamp.
Brew and serve
Allow steam to force water through the coffee until it becomes pale-colored, about 3-5 minutes.
Extinguish the lamp and put the lid on.
Draw off the extract using the faucet.
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 flavor compounds that the steam-driven water extracts into the liquid.
- Boiling water
- Acts as the solvent that dissolves coffee solids and carries them through the grounds.
The step that matters
Allow steam to force water through the coffee until it becomes pale-colored. Extraction must stop once the liquid runs pale, because continued contact with hot water pulls out bitter compounds and dulls flavor. Watching the color helps the cook catch the point to stop.
“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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