It is a pain to deal with moringa in my brewed coffee every morning, so here is a way to prepare approximately 8 bottles of concentrate.
- Add 1 Gallon cold tap water and cover pot – place on largest burner
- Turn burner on medium high (setting # 4 on my stovetop) for 15 minutes. After that, check it every couple of minutes.
- When it starts to show the merest signs of a simmer, add 1 C ground coffee and 1/4 C moringa leaves into the large pot, stir and turn heat down to lowest setting. Try to avoid a full boil. If necessary, put the pot half off and half on the burner element.
- Simmer for two hours on low – covered – stirring every 15 minutes or so.
- Note for Grandpa: Use canning funnel and metal screen coffee filter to pour into my coffee pitcher with the pink flowers, which contains enough for 6 cups of coffee :: enough to fill two of Cynthia’s ICE bottles. Flavor and season accordingly. Then pour into large canning jar to cool. After cooled, transfer to ICE bottles for storage.
- OTHERS: Pour through a screen coffee filter into large canning jar, to let the coffee cool a bit, and the suspended grounds settle.
- When coffee is warm (not hot) to the touch, and grounds have settled, pour into emptied 16-18 ounce plastic water bottles. Avoid the final 1/4 C which will contain a heavy concentration of bitter grounds.
- One bottle is enough concentrate for three regular cups of coffee. Add the amount of sweetener and cream into the bottle that you would normally put into three cups of coffee, so you don’t have to do it each morning.
- Refrigerate for up to two weeks.
- To use, fill a cup 2/3 of the way up, and fill the rest of the way with water.
- Microwave 2 minutes.
