CookEat Recipe
Cold-Infused After-Dinner Coffee
Java and Mocha coffee first moistened with cold water, then gently heated and strained for a clear after-dinner brew.
Method
Steps
Step 1
Mix two-thirds of a pound of food-grade raw Java coffee beans with one-third of a pound of food-grade raw Mocha beans. Butter a baking dish well, add the beans and roast in a moderate oven, stirring frequently in every direction, for about twenty-two minutes until an even golden brown. Watch continuously and keep the kitchen ventilated. Spread out to cool fully before putting the roasted beans in a clean covered jar.
Step 2
Measure six light tablespoons of the finished roasted beans and grind neither too fine nor too coarse. Reserve the remaining roasted beans for another brew. Put the measured grounds in a small clean earthenware or enamelled pan.
Step 3
Measure one and a half pints of fresh cold water. Sprinkle only one gill of it evenly over the grounds, cover immediately and leave in a cool place for twenty minutes. Add the remaining five gills and stir with a clean wooden spoon.
Step 4
Cover and warm very slowly just to the approach of boiling, without allowing a boil. Stir only two or three times while heating, replacing the lid immediately each time. Remove from the heat and leave to settle for two minutes.
Step 5
Fit a clean, dry food-safe linen or muslin filter over a warmed serving coffee pot. Strain in the coffee and serve immediately in six small after-dinner cups.
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