Boiled Coffee
Ingredients
Directions
Prepare
Scald the coffee pot.
Brew
Add the coffee and crushed eggshells to the pot and mix with a little cold water.
Pour in boiling water and cover closely.
Heat slowly to boiling point.
Remove to the back of the stove for two minutes.
Heat to boiling point again.
Remove from stove and settle with a dash of cold water.
Pour a little out into a cup to clear the spout, then return it to the pot.
Serve at once.
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 main coffee flavour and aroma that the brew extracts.
- Crushed eggshells
- Settle fine grounds to the bottom, leaving the coffee clearer in the cup.
The step that matters
Heat to boiling point again, then settle. Repeated boiling extracts flavour from the grounds, while a dash of cold water helps the grounds sink. Boiling too long or too hard over-extracts the coffee and can make it bitter.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.