English Coffee a LA Tickletooth
Ingredients
Directions
Prepare the coffee
Roast the coffee berries at home, checking frequently to avoid over-roasting.
Prepare enough roasted coffee for three to four days and store it in a sealed tin canister.
Grind 1 ounce of roasted coffee for each breakfast cup of coffee.
Brew
In a broad-bottomed coffee pot, combine the ground coffee with boiling water, adding an extra cup of water for waste.
Stir well with a wooden spoon and bring to a boil, stirring continuously.
Once bubbles rise, remove from heat and pour a cupful back and forth from a height three to four times.
Knock the pot to settle the grounds and keep it warm without simmering.
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
- Good coffee berries
- Provide the core flavour; roasting develops the aromas and browning that define the drink.
The step that matters
Bring to a boil, then remove from heat promptly. Boiling extracts coffee flavour and bitterness quickly, so heat must be taken off as soon as bubbles rise, and the pot must not simmer, or the brew turns harsh and over-extracted.
“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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