by waaytoomuchintothis » Sun Dec 29, 2013 5:50 pm
In the old days, New Orleans coffee was made by letting cold water soak into a pound of coffee for 12 hours, then decanting it through a felt filter into a carafe. What you get is very concentrated coffee essence. You put a tablespoon or so of it into a cup and add very hot water for a perfect cup of coffee, with no acid, no bitterness, and no aftertaste. I make it 150% concentration and it lasts me all day. My wife has several cups of a weaker concentration during the day. I also use the essence in cooking desserts.
There are several makers of this thing, but I like Filtron the best.