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  Added: Feb 14, 2007  •  Visited (690)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Authentic Creole Coffee
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.)

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.

What You Need:
  • 6 tablespoons of ground coffee

  • How To Cook:
    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.

    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.

    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.

    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.

    5. Serve the coffee as soon as it is brewed or keep it hot by changing the water in the saucepan.

    To Make: 4 coffee cups or 8 demitasse cups
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Creole
    Main Ingredient ╗ Coffee
    Dish ╗ Desserts
    Drinks / Cocktails ╗ Coffee


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