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Pretty sure he called it a coriander. A colander wouldn’t work well for Cafe Bustelo. It is fine ground & would go through a colander. The coriander was a cloth strainer.
You can pour it out of the boiled water and the grounds are left behind... Even then, a "sludge" will be left at the bottom of the cup; just leave the last sip behind. It's worth it to me to enjoy REAL coffee that doesn't taste like lukewarm dishwater - or nothing at all!
I followed the recipe from my 1950s Better Homes and Gardens Cookbook that I found for a buck at a garage sale.
Put the cold water in the pan/pot along with the ground, bring to just a boil, then lower heat, simmer for five minutes, remove from heat, pour in a quarter cup of cold water (supposed to settle the grounds, and let it sit for five more. GOOD COFFEE.
I actually used a coffeepot--an old blue and white spatterware thing I also found at a garage sale that had no insides, but it had a hinged lid.
The closest I've come to that old coffee was an electric percolator.
I am going to try this! I'd like to have a percolator but I checked prices and they are pretty expensive. Still, I had a chance to have percolated coffee a couple years ago and loved the taste. I'm also thinking of trying a Moka pot.
Turkish coffee is made that way too. Bring water to a boil and put the coffee and sugar in. Remove and put back over the heat 3 times, then pour off. The grounds quickly settle at the bottom as they are usually medium ground!
I am going to try this! I'd like to have a percolator but I checked prices and they are pretty expensive. Still, I had a chance to have percolated coffee a couple years ago and loved the taste. I'm also thinking of trying a Moka pot.
Perked (boiled/cooked) coffee all tastes the same, if all you got is cheap coffee, by all means perk it. Its drinkable, sort of, though to me its not really coffee. As another poster said, for hot coffee, you want water just under boiling, like 195F. And high quality grounds. Without an actual thermometer handy, look for tiny bubbles starting to rise to surface in pot water. Water really, really needs to be around 195F for hot brewed coffee, give or take 5F.
The absolute best coffee is to first make make a coffee concentrate by soaking GOOD QUALITY coffee grounds in cold water over night. Add that to hot water for your preferred strength. It unfortunately takes lot more coffee grounds than hot brewed coffee. But you dont lose the subtle flavors in good coffee grounds.
If you are adding flavoring/sugar/cream, then you dont really like coffee. Good coffee doesnt need doctoring. If you are at some diner that serves nasty bitter coffee, three or four individual grains table salt improves it immensely. NO MORE than that per cup, salty coffee is not pleasant. Well at least makes it drinkable, if kinda bland. Its not made from good quality grounds when its like this, and probably been in the pot for a while too. Lot better than that nasty chemical creamer and several pkts sugar.
Somebody mentioned Folgers. They used to make much better quality coffee. I used to actually like their light roast coffee when it came in the steel cans. About the time they went plastic, quality went way down. It used to be even better than that back when Folgers was an independent company that only made coffee, not part of some mega corp. 1960s?? Last canned coffee I liked was brand called Martinsons original (all steel can). I think its a regional company. What I got was from salvage (dented can) grocery. They got odd lots of stuff, sometimes small quantities of really high quality stuff (only reason I stopped by there once in a while). Regular stores in my area didnt carry Martinsons.
The absolute best coffee is to first make make a coffee concentrate by soaking GOOD QUALITY coffee grounds in cold water over night. Add that to hot water for your preferred strength. It unfortunately takes lot more coffee grounds than hot brewed coffee. But you dont lose the subtle flavors in good coffee grounds.
This intrigues me. How much coffee to how much cold water? It'd be less trouble than making CC every time.
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- you mean a colander?
Solly says — Be nice!
