In article ,
wrote:


I'm not sure, but isn't coffee made in a briki the forerunner of
espresso? IMO, there is a (varying) difference between hot water
methods (espresso, briki, etc.) and cold-water methods (ala the
aforementioned "extract"), even when the same coffee is used. I have
heard, but can't confirm, that the reason much Greek/Turkish coffee is
so heavily-sweetened is to counterbalance the bitterness of "hot
process" boiling.

IAC, back to the chicory - the chicory used in European "mellowing" is
much less than the amount used in Creole chicory coffee IME. Have you
ever had Creole-style coffee? I mean the final product - the beverage -
rather than meaning being in possession of the coffee and chicory
itself. If not and you can obtain either the preblended coffee (or you
can use a very dark roast coffee of average quality and roasted chicory
in about 60-40 ratio), simply use about 5 heaping tablespoons (I have no
idea of the weight in grams or ounces of weight) of the blend and brew
with 4 smallish cups of water (about 5-6 fl. oz. each - 750ml total). As
to the extract, it's about 3 pounds (US) of the blend to about two
quarts/liters of coolish (not chilled) water slowly dripped into the
grounds, allowed to stand, and collected below. A cafetiere cannot used
as it's a settling method, not a press method.

Hi Rd

I'll have to get my head round this tomorrow - it's nearly one in the
morning here and I've just realised I have a meeting at half seven
tomorrow am.

pip pip

L