1 Coffee grounds, twice the quantity called for in the standard drip/filtered coffee recipe on the preceding page (approximately 2 tbsp / 10 g per 3 fl oz / 90 ml water)
1 Water (filtered preferred), half the volume used in the standard recipe
1 Cut sugar, to serve (optional)
Instructions
1. Measure twice the usual quantity of coffee grounds (approximately 2 tbsp / 10 g per 3 fl oz / 90 ml water) — this halved-liquid ratio is what defines café noir. This technique is concentration by ratio reduction, not a separate brew method.
2. Brew by drip or filtration method: place grounds in a filter-lined cone or drip basket set over a warmed vessel. Pour water heated to approximately 200°F (93°C) — just off a full boil — slowly and evenly over the grounds. Allow to drain completely, 3–5 minutes, until the liquid runs clear and the grounds appear fully saturated and spent.
3. The finished coffee should be deep mahogany-brown, nearly opaque, with a faintly oily surface sheen. It should taste intensely bitter and aromatic with no sour or flat notes. If it tastes flat or thin, the grounds were under-extracted; if harshly astringent, the water was too hot or the brew time too long.
4. Serve immediately in after-dinner coffee cups (demitasse cups, approximately 2–3 fl oz / 60–90 ml capacity) without milk or cream. Offer cut sugar alongside for guests who prefer it.
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