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Drink

Filtered or Drip Coffee

A method of brewing coffee by filtering ground coffee through a muslin bag into a pot.

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

Ingredients

Directions

Prepare

  1. Combine 1 part Mocha coffee with 2 parts Java coffee.

  2. Sew a small muslin bag to fit inside the top of the coffee pot.

  3. Warm the coffee pot by pouring in boiling water, then discard the water.

  4. Place the ground coffee into the muslin bag and fit it into the pot.

Brew and serve

  1. Gradually pour boiling water over the coffee, close the lid, and let it filter.

  2. Once all the water has filtered through, remove the bag and serve the coffee.

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

Finely ground coffee
Provides the main flavour and aroma as its soluble compounds dissolve into the hot water.
Boiling water
Extracts flavour from the grounds and carries it through the filter into the pot.

The step that matters

Gradually pour boiling water over the coffee. Pouring slowly lets water pass evenly through the grounds so they extract consistently. Pouring too fast floods the grounds, leaving the coffee weak and uneven in flavour.

“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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