13092CoffeeYields 8 cups.Wed Aug 06 08:25:32 -0700 2008Wed Feb 04 19:36:36 -0800 2009Licensed
http://www.chow.com/recipes/13092
Thu, 05 Feb 2009 03:36:36 GMT
Place the water in a kettle and bring to a full boil. Finely grind the beans and place in a paper filter and cone over a coffee pot. Pour on ½ cup of boiling water to moisten the grounds. When it has filtered through, add another ½ cup. Continue, ½ cup at a time, letting it seep through before adding more. Serve at once.
Note: This is the author's method. You should experiment to determine the method that works best for you.
Coffee is at its best made, served, and drunk within a half hour. This may not be practical for large groups. Once the coffee has been made, remove the grounds. If you must reheat it, do so gently. It should never come close to a boil once it has been made.
Serve coffee with cream and sugar. Heavy cream makes the richest coffee, but many people have acquired a taste for medium or light cream, and even milk. If you wish, offer sweetened whipped cream, possibly flavored with cinnamon, nutmeg, vanilla, or cloves. When serving a large crowd, mix 1 quart of milk with 1 cup of heavy cream for every 50 servings. You can make a richer mixture by increasing the amount of cream.
“Doctoring” coffee with spirits can be fun at a brunch. Set out an array of decanters with cognac, rum, whiskey, or orange liqueur, and allow guests to mix their own. Or serve Irish coffee or one of the other “spirited” coffees.