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Drink

Coffee

A cold brew coffee method using cold water infusion followed by hot water extraction.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Coffee

Coffee

3 more cups of coffee

Ingredients

Directions

Steep

  1. Mix the ground coffee with 4 cups of cold water and let it infuse.

  2. Drain the infusion and set it aside.

Make the coffee

  1. Add 3 cups of boiling water to the remaining coffee and drain it off.

  2. Combine this with the set-aside infusion to obtain 3 more cups of coffee.

Heat and serve

  1. Heat the coffee in a silver coffee pot without boiling.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Ground coffee
Provides the flavor compounds that dissolve into the water during extraction.
Cold water
Extracts flavor slowly and gently, producing a smoother, less acidic brew.
Boiling water
Extracts more flavor from the grounds quickly during the second, shorter brew.

The step that matters

Heat the coffee without boiling. Boiling drives off aromatic compounds and can extract bitter, burnt-tasting flavors from the coffee, so heating gently keeps the brew smooth and fragrant.

“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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