CookEat Recipe
Swiss Coffee with Milk
English documentary adaptation of printed Filippini No3310, with source, conversion and modern choices identified. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3310. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate the wet coffee during printed infusion, use pasteurized milk and controlled heat; source No3306 roast prepared once. Limites : Good-gill exact water and large cup volume unprinted; milk scorching/extraction untested.
Method
Steps
Step 1
Prepare No3306 ONCE from two-thirds pound raw Java and one-third pound raw Mocha: butter a baking dish well as No3306 directs, using an unquantified amount, roast with frequent stirring to golden brown (historical about 22 minutes), cool and store safely; take only six LIGHT tablespoons finished roasted beans and grind neither too fine nor too coarse.
Step 2
Place six light tablespoons ground roast in a pot, wet with a GOOD GILL of cold water (nominal about 118mL; good measure may exceed it), cover and refrigerate for source 20-minute guide. Add three and a half pints (about 1.66L) milk and stir.
Step 3
Warm slowly while stirring to just the first boil, avoiding prolonged boil; rest three minutes. Filter through clean food-safe cloth into hot pitcher and serve promptly in six café-au-lait cups.
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