ForkwiseOld-Fashioned Pour-Over Coffee
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 85 g finely ground coffee (about 1 cup)
- 1.4 l boiling water (6 cups)
- Sugar cubes, to serve
- Cream or hot milk, to serve
Method
- Set a filter or fine strainer over a warmed coffee pot and spoon in the ground coffee.
- Pour the boiling water over the grounds a little at a time, letting each addition drip through before adding more. Keep the pot covered between pours.
- For stronger coffee, pour the brewed coffee through the grounds a second time.
- Put sugar and cream into the cups first, then pour the hot coffee over them.
The original notes that adding cream before the coffee makes a noticeable difference.
Video
Video by French Press Coffee, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Filtered Coffee”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.