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    Coffee Concentrate


    Source of Recipe


    Cooking with Coffee by Carol Foster, & MFK Fisher

    Recipe Introduction


    Coffee concentrate is handy to have around if you can't stand instant coffee, or there's no coffee maker in that cabin you rented, or for the occasional
    coffee-drinking guest. It's a bit messy to make and it uses more coffee per cup that the usual methods. But the result is as good as you make in your coffee maker, perhaps better if you usually make coffee in a percolator.

    List of Ingredients




    1/4 # Coffee, regular grind
    2 C cold Water

    Recipe



    Put water and coffee in a quart glass jar. Stir. Cover and chill for 24 to 48 hours.
    Strain through a coffee filter into a clean container; this will take a while. Stir up the grounds now and then, press them a few times, and squeeze as much liquid as you can out of the filter. Discard grounds. Store, covered, in the refrigerator.

    Makes about 14 to 16 oz of liquid, enough for 7 or 8 C of coffee.
    For hot coffee, add 2T concentrate per 3/4 C almost boiling water. Add 1 t more if it's not strong enough for you.
    For iced coffee, 2 T concentrate per 1/2 C water and add ice.

 

 

 


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