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Boiled Coffee

Without doubt, coffee is more often boiled in its preparation than treated in any other way. Usually, an ordinary coffee pot is all that is required in this method of preparation. The amount of ground coffee used may be varied to obtain the desired strength.

Sufficient to serve six.


  • 1 cup cold water
  • 1/2 cup ground coffee
  • 3 cups boiling water


After scalding the coffee pot, put 1/2 cupful of the cold water and the ground coffee into it. Stir well and then add the boiling water. Allow it to come to the boiling point and boil for 3 minutes. Pour a little of the coffee into a cup to clear the spout of grounds, add the remaining cupful of cold water, and put back on the stove to reheat, but not to boil. When hot, serve at once. Never allow the liquid to stand on the grounds for any length of time, for the longer it stands the more tannic acid will be drawn out.

As coffee made by boiling is usually somewhat cloudy, it may be cleared in one way or another. The last cold water is added for this purpose, for as it is heavier than the warm liquid it sinks to the bottom and carries the grounds with it. Coffee may also be cleared by stirring a small quantity of beaten raw egg, either the white or the yolk, or both, into the grounds before the cold water is added to them. One egg will clear two or three potfuls of coffee if care is exercised in its use. What remains of the egg after the first potful has been cleared should be placed in a small dish and set away for future use. A little cold water poured over it will assist in preserving it. If the egg shells are washed before the egg is broken, they may be crushed and added to the grounds also, for they will help to clear the coffee. The explanation of the use of egg for this purpose is that it coagulates as the coffee heats and carries the particles of coffee down with it as it sinks.

Another very satisfactory way in which to make boiled coffee is to tie the ground coffee loosely into a piece of cheesecloth, pour the boiling water over it, and then let it boil for a few minutes longer than in the method just given. Coffee prepared in this manner will be found to be clear and therefore need not be treated in any of the ways mentioned.


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Woman's Institute Library of Cookery, Volume 5.

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