Crust Coffee
Ingredients
Directions
Dry the crust of brown bread in a toaster until almost burnt on both sides.
Place the crust in a saucepan and pour boiling water over it.
Boil for 1-2 minutes, then strain off the liquid.
The resulting liquid should resemble strong coffee.
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
- Brown bread
- Toasting until nearly burnt browns the crust and gives the liquid its coffee-like colour and roasted aroma.
- Boiling water
- Extracts flavour and colour from the toasted crust into the liquid.
The step that matters
Toasting the crust until almost burnt. The roasted, browned surface carries most of the coffee-like colour and flavour. Under-toasted bread gives a pale, bready liquid, while the crust must stay short of charred to avoid bitterness.
“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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