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Drink

Filtered or Percolated Coffee

A method for making coffee by percolating ground coffee with hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Filtered or Percolated Coffee

Ingredients

Directions

Prepare

  1. Remove the upper part of the percolator.

  2. Pour hot water into the globe.

  3. Light the spirit lamp and bring the water to a boil.

  4. Replace the funnel and add the ground coffee.

Brew and serve

  1. Wait for the water to ascend and mix with the coffee, then stir well.

  2. Extinguish the lamp and use the coffee as it passes into the lower vessel.

  3. Remove the funnel and pour the coffee directly into cups.

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.

Explore the science

What each ingredient does

Ground coffee
Supplies the flavour compounds that dissolve into the hot water to make the brew.

The step that matters

Extinguish the lamp once the coffee has passed through. Keeping coffee grounds in hot water for too long over-extracts them, pulling out bitter compounds and dulling the flavour. Stopping the heat at the right moment keeps the cup balanced.

“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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