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Who wants to try this?
(sh.itjust.works)
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this post was submitted on 02 Aug 2026
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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?
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.
Or the easiest way to convey the expected result for most people.
With espresso machine or cold brewing it is quite trivial to make a really strong coffee
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.
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.
Yes, but espresso is not the atrongest atudf you can make on an espresso machine. It's just a standard.
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.
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?
Yeah, I'd use freeze-dried coffee for this instead of trying to cook down a pot of coffee. Optionally mixed into a cup of fresh coffee instead of hot water.
Yeah, the vanilla ice cream would probably negate the horrible bitterness of coffee that's been simmered that long, but this still sounds very bad. Maybe you could use cold brew concentrate instead?
Maybe you could steep the coffee like tea, but I don't know if it would be as concentrated as boiling off the water