Kenneth Grahame's method for perfect coffee
Posted: Sun Nov 01, 2009 4:42 pm
Kenneth Grahame wrote Wind in the Willows. In the annotated version of the book (which my father-in-law has) it has all these biographical details from biographies and Grahame's own essays etc. down the margins at appropriate points in the story.
Here is his recipe for perfect coffee:
"Put a freshly-ground full desert-spoonful into a perfectly dry, clean fireproof china saucepan - leave it to warm gently - while in the other china saucepan (these 2 are only for coffee). Bring a full pint of milk nearly to the boil, and when first on the point of boiling, pour into the saucepan containing the coffee - do this very carefully & gently as it bubbles and splashes up - let it boil for 4 minutes, and then strain through muslin and pour into a warm dry pot".
I'm thinking of trying it to see if heated grounds boiled in milk tastes like starbucks.
Here is his recipe for perfect coffee:
"Put a freshly-ground full desert-spoonful into a perfectly dry, clean fireproof china saucepan - leave it to warm gently - while in the other china saucepan (these 2 are only for coffee). Bring a full pint of milk nearly to the boil, and when first on the point of boiling, pour into the saucepan containing the coffee - do this very carefully & gently as it bubbles and splashes up - let it boil for 4 minutes, and then strain through muslin and pour into a warm dry pot".
I'm thinking of trying it to see if heated grounds boiled in milk tastes like starbucks.