flipStrong Observatory Coffee
Strong Observatory Coffee
Why this dish? Strong coffee was "indispensable for the long hours of work" for Leavitt, bent for days over photographic plates comparing thousands of stellar magnitudes.
A robust coffee, brewed the old-fashioned way in a tin pot, served black and piping hot. The companion of late-night study and Cambridge winters.
When the eye tires from counting the Cepheids in the Small Magellanic Cloud, nothing revives the spirit like a cup of good black coffee. I wanted it strong — none of those pale brews that have only the name of coffee. It was let to rise slowly on the stove, and the infusion was clarified with a little cold water to settle the grounds. Drink it hot, and you will keep your records until the last plate, I assure you.
- •Freshly ground coffee, coarse grind — a heaping spoonful per cup (base)
- •Water — one cup per person (infusion)
- •Cold water — a splash (to settle grounds)
Strong Observatory Coffee
A robust coffee, brewed the old-fashioned way in a tin pot, served black and piping hot. The companion of late-night study and Cambridge winters.
Why this dish? Strong coffee was "indispensable for the long hours of work" for Leavitt, bent for days over photographic plates comparing thousands of stellar magnitudes.
When the eye tires from counting the Cepheids in the Small Magellanic Cloud, nothing revives the spirit like a cup of good black coffee. I wanted it strong — none of those pale brews that have only the name of coffee. It was let to rise slowly on the stove, and the infusion was clarified with a little cold water to settle the grounds. Drink it hot, and you will keep your records until the last plate, I assure you.
Ingredients (period version)
- Freshly ground coffee, coarse grind — a heaping spoonful per cup (base)
- Water — one cup per person (infusion)
- Cold water — a splash (to settle grounds)
Ingredients
- Freshly ground coffee, coarse grind (dark roast) — 10 g per 200 ml cup (base)
- Filtered water — 200 ml per cup (infusion)
- Cream or milk (optional) — to taste (softener)
Method
- Bring the water to a simmer (do not boil vigorously).
- Add the ground coffee, remove from heat, and let steep for 4 minutes, stirring once.
- Pour a small splash of cold water to settle the grounds at the bottom of the pot (period method).
- Gently pour into warm cups, leaving the grounds behind. Serve black and steaming hot.
How it was made : Before paper filters, coffee was infused directly in water (the "boiled coffee" method) and clarified with a little cold water, sometimes an eggshell, to precipitate the grounds. Coffee was a precious imported commodity, reserved to sustain effort.
The contemporary twist : Recreate it with a French press for the same full body: coarse grind, 4 minutes, black and bold.
Sources : Fannie Farmer, The Boston Cooking-School Cook Book, 1896
Henrietta Leavitt · Charactorium
