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It's fairly simple, too. You have to use a percolator to do it
right. Not one of those drip machines because you have to recycle
the liquid.

Make three batches of coffee with the same liquid... i.e. you make
one batch and then use the same coffee instead of fresh water but
with new coffee grains, OK? So you now have made the equivalent
of three pots of coffee recycling the same liquid. What you now
have is a pot of very strong coffee, OK.

Then add half the amount of sugar...e.g. If you end up with 4 cups
of coffee, add 2 cups of sugar. Mix until dissolved. That's it!

I have recently received a few mailings regarding the homemade
Coffee Syrup recipe that was posted earlier this week and a few
are confused about it and what to do with it. My sincere apologies
for not mentioning what we do with it here in southern New England.
I hope this clarifies the subject.

First, the sugar is added after the coffee mixture is finished.
Make 3 pots of coffee with the same liquid but with new coffee
grounds. Basically you are recycling the coffee back through the
new grounds, OK? Three times using a percolator type coffee pot.
Usually it takes about 12 minutes per single pot of coffee. Start
timing after it starts to percolate. Again, times may differ.

1. Make one pot of coffee then discard the grounds.
2. Add fresh grounds, percolate again, with the coffee as liquid,
not fresh water.
3. Do this three times.
4. To the finished coffee mixture, add one half the amount of sugar.
Ex. ( If you make 2 cups of coffee in the end, add 1 cup of sugar. )
5. Mix until sugar is completely dissolved.

Primarily it is stirred into cold milk, about 2-3 tablespoons per
10 ounce glass. Also, it is a popular ice cream flavor which is
used for making frappes. Here, milk shakes are prepared without
the ice cream, frappes with. Some even pour it over ice cream.!


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