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Creole coffee is a unique brew and making it is something of a ritual. Though different cooks have personal variations, all recipes call for a dark roasted grind, usually flavored with chicory, and almost all insist on using a drip pot, like the one below. (This pot comes in 2-, 4- and 6-cup sizes.)
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A Creole coffeepot consists of two containers: the top retains the grounds, and its perforated base permits the brew to drip down into the bottom container. For diffusing and dispersing the brew more evenly there are two removable filters, one concave and the other convex, inside the top part of the pot.
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| How To Cook: |
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1. To make four coffee cups or eight demitasse cups of Creole coffee, bring three 8 ounce measuring cups of water to a boil in a kettle.
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2. Meanwhile, assemble the pot and set the convex filter in place. Measure 6 tablespoons of ground coffee over this filter and put the concave filter into the top of the pot as shown above.
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3. Pour about a tablespoonful of the boiling water into the top filter and let it flow through. Lift the top filter to check the grounds; when they stop bubbling, put the top filter back in place and pour in another tablespoon or so of boiling water.
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4. Repeat the procedure until all 3 cups of water have dripped through. Since the procedure may take as long as 20 minutes, you may keep the coffee hot by setting the pot in a saucepan partly filled with boiling water.
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5. Serve the coffee as soon as it is brewed or keep it hot by changing the water in the saucepan.
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To Make: 4 coffee cups or 8 demitasse cups
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