Crust Coffee
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Brown the crusts of bread in the oven at 400°F (200°C).
Make the drink
Add boiling water to the crusts until they are well soaked, then continue adding until there is just over enough water to cover.
Simmer for 30 minutes.
Strain the mixture through cheesecloth.
Season to taste.
Serve hot or cold.
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
- Crusts of bread
- Browned crusts give the drink its toasty, roasted flavour and colour as they steep.
- Boiling water
- Extracts flavour and colour from the browned crusts as it simmers.
The step that matters
Brown the crusts thoroughly. Browning the crusts develops roasted flavours through the Maillard reaction and caramelisation. Pale crusts produce a weak, bland drink, so they should be evenly toasted before soaking.
“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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