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[–] 19 points 3 months ago (12 children)

Am I stupid or is there some reason you can’t make the coffee 6x stronger than normal without boiling it down? Is it just a practicality thing because it’s easier to make 6 cups and then boil it than it is to make 1 concentrated cup without boiling it down?

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  • [–] 31 points 3 months ago (1 child)

    Going by the style of recipe, the name at the end, and the font, this looks like it's from an older community cookbook. Which were popular from the 1910s to early 60s. Making 6 cups of coffee and reducing it may have been the easiest way to do this at the time it was written.

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  • [–] 17 points 3 months ago (4 children)

    With espresso machine or cold brewing it is quite trivial to make a really strong coffee

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  • [–] 11 points 3 months ago (3 children)

    Espresso is only something like 2-3x stronger though. A shot of espresso has less caffeine than a cup of coffee, it’s just more potent by volume.

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  • [–] 6 points 3 months ago

    Technically the reason why espresso is weaker is the fact that the traditional espresso roast is quite dark, and the darker the roast, the less caffeine.

    Most drip coffee is sold as medium roast.

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  • [–] 1 point 3 months ago*

    So start with espresso and reduce it by half if you have an espresso machine. I have a simple on/off drip pot, and if I forget to drink my third mug or turn off the machine, I come back to find it has that condensed coffee flavor that's almost caramelized. People supposedly hate it, but I love it as long as it's not burned.

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  • [–] 10 points 3 months ago* (last edited 3 months ago) (2 children)

    I haven't tried this but I have misgivings, because generally boiling coffee, or extended heating has a tendency to make it taste like old truck tires.

    Like a pot of drip just sitting on one of those burners to keep it warm starts tasting worse after about an hour. Can one reduce it quickly enough that this doesn't happen? Or once condensed is it just a different beast?

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