Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| See Below |
Measure regular-grind coffee into a clean cloth sack; fill only half full to allow for expansion of coffee and free circulation of water. (Soak and rinse sack thoroughly before using.) Tie sack, allowing sufficient length of cord for fastening to handle of kettle.
Heat measured amount of cold water to full rolling boil; reduce heat. Tie sack to handle; submerge in water. Keep kettle over low heat. Brew, pushing sack up and down frequently for proper extraction, 6 to 8 minutes. When coffee is done, remove sack, permitting all extract to drain into kettle.
Quantity Coffee Chart
Servings
(2/3 cup Ground
People each) Coffee Water
12 23 2 cups 4 quarts 25 46 4 cups 8 quarts
will need 1 1/2 cups cream (1 tb per cup) and 1/2 cup or 25 cubes sugar (1 ts per cup).
|
|
Anmerkungen zum Rezept:
keine |