A couple things worth mentioning: Although the recipe doesn't say so, normally you'd give the ingredients a dry shake before adding the ice. This will make the egg whites froth more (this was the recipe book's fault, not yours). Also, the term "powdered sugar" had a different meaning in 1934. It was simply sugar ground very, very fine. No corn starch. You can do this yourself with your coffee grinder, but everything needs to be thoroughly cleaned before and after. The easiest thing to use for this are those coffee/nut/spice grinders. I've watched many a RUclips cocktail maven make this mistake. The fact you needed to look up "Sanborn" made me feel very old indeed. Love your videos.
@@doktorschruum Corn starch. Or potato starch, or in some, tricalcium phospate. When you grind sugar this fine, it wants to cake up pretty quickly, so they put this stuff in the sugar to prevent that. The problem is that this changes the taste of the sugar. For some things, such as cake icing, it doesn't matter much, but you wouldn't want to use powdered sugar in your tea…or your cocktails.
@@secondaccount1688 caster or castor sugar, yes! It's a lot harder to find in some areas than others, but if there are any baking supply stores nearby it's an ingredient called for in a lot of from-scratch cake recipes because of how much more easily it disperses/mixes.
can you get "pure" powdered sugar in the US? in australia I think powdered sugar is called icing sugar, and we can buy icing sugar mixture, which has cornstarch in it like you describe, or pure icing sugar, which is 100% sugar
Seeing you do vintage coffee recipes makes me wish for a collab with B. Dylan Hollis where you make a vintage coffee and he makes a vintage baked good to go with it.
2 things. 1, as someone else noted, corn starch is commonly added to powdered sugar so it doesn't tend to be a great sub for regular or raw sugars (a mistake I made before realizing). And 2, I'm absolutely going to be using the term "whole grain sugars" from here on out to justify my consumption of desserts, so thank you for that :) Another great vid! Makes me ready for summer already!
For the last drink with the negligible ginger taste, 1950s America was really leery of anything too "spicy". I think our tastes have evolved to the point that you could easily double or triple the amount of ginger the recipe calls for.
I would honestly love to see a collab between yourself and the legend that is “How To Drink” maybe making coffee based cocktails and finding the best blends of coffee to suit each one
It also occurred to me that you might substitute "superfine" sugar for powdered. I don't remember it being available (except maybe to bars?) until the '70s or '80s. It's almost as fine as powdered sugar, but has no cornstarch and dissolves readily, even in cold liquid.
Hello, I just wanted to provide a nice and easy recipe for that opened sugar powder: THE LINZER. 100 g sugar powder, 200g butter, 300 g fine flour, one egg yolk. Also you may add vanilla/vanilla sugar, and/or lemon peel. Mix ingredients until homogenised, let it rest in the refrigerator for an hour. Flatten it with rolling pin (about 3-5mm thick, but mine is usually thicker, can't really go wrong with it), choose a shape cutter (classic one is flower shape) make one half of it with a hole in the middle (with mini circle cutter, I usually use the cap of something). Bake it for 10min at 180 degree celsius, no need for browning at all. Wait until it's a managable temperature, spread preferred jam (classic is apricot) on the bottom, the top will be the ones with the hole. Put is together, wait for at least half a day until trying, because the jam will make it sooooo soft and crumbly. :)
Morgan, I simply must tell you about the wonder that is lactase powder. I found it after getting dairy sensitive myself last year, and I'm keeping it in my pantry for cooking purposes. It's a lovely backup to lactose pills. (Also there's cheaper options and larger doses than lactaid available online!)
I've always thought that iced coffee was a relatively recent invention. I started drinking it back in the '90s and I don't remember hearing much about it before then. I've really surprised that it was popular all the way back in the '30s. Incidentally, what you were saying about the Pan-American Coffee Bureaus efforts to popularize coffee in North America reminded me of the Coffee Achiever ads that National Coffee Association ran back in the '80s. If you've never seen them, I recommend looking them up here on RUclips. They're pretty entertaining.
I'm in the same boat as you! I've generally considered iced coffees a more modern take on coffee, but seeing several iced coffee recipes from even as far back as the 30's blew my mind!
I think it was very regional and took a long time to catch on everywhere. According to my dad you couldn't find an iced coffee in Florida up till the late 90s, but had drank iced since the 80s in New England
This is so interesting! It is fascinating to see the difference between the eras on how they enjoy and prepare their coffee vs today. Love your content ☕️ ❤
Coffee ice cubes are only going to go back to the advent of home mechanical refrigerator-freezers, ca 1920’s. Would still have been a fairly new idea in the 1930’s.
In this time period "powdered sugar" might have also referred to what we call "granulated sugar" today - as opposed to sugar in lumps (for adding to coffee or tea at the table) or one big cone-shaped loaf (to be broken up as needed in the kitchen).
A lot of folks have pointed out modern powdered sugar has corn starch that causes issues with dissolution and texture & suggested using or making superfine sugar at home. I would recommend just putting the appropriate amount of regular sugar into the coffee while hot. Superfine is hard to come by most places, and making it in your blender at home is not typically recommended (there are a lot of reasons why, the most dramatic of which is how incredibly flammable sugar dust is). Powdered sugar will dissolve at low temperatures provided it is mechanically agitated to break up any clumps that form (the ice does a good job of this). "Whole grain sugar" will only partially dissolve at icy temperatures, no matter how hard you shake or stir. Starch-free powdered sugar won't do anything for texture (that's all down to the emulsifying action of the egg white), so it'd be just fine and much simpler to dissolve sugar into the warm coffee and then proceed as directed. It isn't likely to be more or less sweet, either, provided you use pure white sugar and substitute an equal *weight* of sugar. Dissolved superfine sugar isn't any different than dissolved caster sugar, excepting: less refined sugars taste less sweet & a volumetric measurement of powdered sugar has more sugar and less air in it vs whole grain sugar (depending on how hard-packed or fluffy your scooping style is, anyway).
Thanks for sharing these recipes. I am all about the 20's and 30's, it is fun to see what were in the 30's books when you consider the Great Depression was going on. In my opinion, you did a great job showcasing both!
If you wanna see more shaker techniques in action, I highly recommend the channel How To Drink! I've personally learned a lot from watching Greg in action!
Also team ‘immediately fill your ice tray after using it’, some of my friends used to live in a share house together and the only times the ice tray would consistently get refilled would be when I was around to visit. Also as someone who shakes Boston shakers quite often, you don’t look like you’re doing anything outright *wrong*, it just looks a little awkward because you haven’t practised or established a rhythm with it enough yet! If you wanna get into the flow of it, you can try practising with just ice and water in it. Thankfully you’re learning it in a much lower-pressure environment than I did (my boss came over and tipped a round of espresso martinis down the sink and got me to remake them until the foam was just right, but it pretty permanently established my rhythm for shaking)
@@shanleyshoupe7873 this is what my experience taught me, my boss was basically shouting at me that I had to ‘SHAKE THE LIVING SHIT OUT OF IT’ which was, in the end, constructive advice
Re the Boston shaker, take a look over at Greg from How to Drink for how to use one. In particular, some of the (larger) ice (cubes) should be whole and some should be shattered. Greg can explain why… 😂
I was glad to see you at least weren't using coffee brewed according to their base instructions. I grew up in the '50s and '60s. I remember my parents' coffee. This was before even the "Mr Coffee" style brewers. Percolator coffee, with (probably) Hills Bros or MJB. Probably way underdosed. I tried it a few times and wondered why anyone would bother to drink it. The aroma was always very enticing, but the vile, thin, bitter brew was awful. Of course, with a percolator, it always was. You were boiling some water, forcing it up the tube and into the basket of coffee, where it then dripped down. First shot, OK. Basic drip coffee. But THEN, every subsequent cycle, you were boiling dilute coffee and forcing it up the tube. And then, progressively stronger coffee, boiled, and forced up the tube. The fly in this ointment, of course, was that, no matter how you cut it, ALL of your coffee had been boiled in the making. No wonder it was vile. For me, the "aha!" moment was when a (much worldlier) high school girlfriend took me to a (real) coffee house in Berkeley. I got a caffé con panna (whipped cream), into which I put a couple demitasse spoonsful of sugar. Omigod! The world had changed for the better and I understood what all the hubbub about coffee was! Several mokka pots and three or four espresso machines later, I now treat myself to a cup of espresso from my La Pavoni Europiccola at least once a day, if I don't walk to my nearest coffee house. Thanks for the trip down Memory Lane, to remind me why I never want to go back!
I have to disagree with your judgement of drip coffee! Made correctly, it is delicious! Made it for years and anytime someone stopped in, that was the first thing they wanted!. It was an old hand me down coffee pot that I loved. Sorry you missed out!
Sorry if this has already been pointed out (I skimmed the comments and couldn't see anything) but if you ever need to pour a measure of Angostura again, using a knife (or other similar flat object) you can pry off the dasher top so it's easier to pour
Unrelated to the actual coffee content, but partway through I realized that the music in the background was a jazz version of "Happy Birthday", and now the birthday song is stuck in my head 😅😂
Ginger, powder or fresh, has been in traditional Sudanese coffee for as long as we know. I appreciate your knowledge, and would love to see guests on your channel who come from traditional coffee cultures that can add to what we learn here, and not just western adoptions of coffee consumption.
Cool. It's intriguing to discover such stuff from the Mesosoics, and realising just *how far* we have already gotten from there to here does always feel with sweet Optimism, that we shall *see* our Dreams come alive at last. 😍 Because it helps me having faith of the Heart, knowing that we can get to the Stars... 🤩 As for the Milkshake: back Home on the day I'd used to sometimes have a (SoyMilk, of course, properly Vegan) Milkshake _with_ an Espresso shot inside; and I think I'd even had them combined a shot of Whisky there a few times, back on the Great Summer of 2016... 😍😍😍😍
@@morgandrinkscoffee _Technically_ you cannot copyright a recipe, since those are instructions for a thing and people can come to the same conclusion about ingredients and methods organically, what _is_ copyrightable is the layout and design of the book, so worst-case if you just convert the ingredients and instructions to plain text you are 100% in the clear.
Everything I’ve learned about home mixology is from Greg from How To Drink. Wildly entertaining man and his shaker technique is definitely the safest. Lock your pinky and thumb together holding both sides of the shaker and it won’t go anywhere!
Boston shaker: Swirl around or lightly shake twice and wait a couple seconds to have the cold temperatures close the shaker. Then continue shaking for however long or strong your recipe recommends you to!
Haven’t watched the whole video yet but I saw comments talking about powdered sugar (icing sugar here in the UK). When I’ve needed a fine sugar but don’t want to use powdered/icing because of the corn starch I’ve made my own by popping some in a spice grinder. I’ve done this to put in iced coffee when I need to sweeten it but don’t have any syrups
I just have this vision in my head now of Dylan trying to do a Morgan-style slide into frame and going the whole way across while screaming CIMMONYYYYYYYYYYYYMMMMM!
it'd be super cool if you could digitise them for people to try out the recipes. on another note, technology connections did a great video on old percolators. given his awful experiences with the results, it'd be cool to know if there are ways to get actually good coffee out of them. edit: when using powder sugar, it's best if you make your own in a blender, bc commercally packaged ones usually add cornstarch to prevent clumping; that's probably the reason for the graininess you described.
It is NOT possible to make decent coffee in a percolator. That's a function of the basic way it make coffee. It works by boiling the liquid and forcing it up the tube to the top of the basket. The first shot is boiled water. Everything else is boiled coffee, of increasing strength. so ALL your coffee has been boiled. I tried to make acceptable coffee for after church in the early '70s in a 30 cup percolator. I scrubbed the parts thoroughly, (wasted) better quality coffee than was available on the mass market, and STILL ended up with a nasty brew. Better than what we HAD been drinking, but still vile.
Since you were facing an overflow conidtion in the small cup, I'm thinking they were using the old convention of a "cup of coffee = 6 oz" instead of 8 oz. So two cups would have been 12 oz, not 16.
Morgan, Take that powdered sugar and mix up some butter cream frosting. Mix in some (dare I say) instant coffee. Use it on a coffee flavored cake, or chocolate cupcakes. It's delish.
"00 Morgan" drinks vintage beverages, "Shaken not Stirred". A la James Bond. "Morgan, Morgan Drinks Coffee" I know this comment doesn't perfectly fit this video; but I couldn't resist when you got out the shaker. Mike C
how did you decide what kind of coffee beans to use, what kind of grind etc? I assume bought ground coffee has changed significantly over the last 100 years
Hey Morgan love the channel, I was wondering if you could give me a little advice. I love to go to my favourite Canadian coffee chain here in Scotland but the last time I went the coffee was volcano hot & took 45 mins to be at a drinkable level, is there any way to ask the baristas the next time I go to have the coffee at more drinkable temp without sounding like a wuss. I swear I'm still missing taste buds almost 2 weeks later lol.
I often get asked to add an ice cube or two to a coffee to cook down the temperature! You get a tiny bit of dilution but it’ll make it drastically more drinkable, temperature wise
I often ask if I can get a small cup of ice on the side when I go to coffee chains so that I can add as much as I need to get it to a drinkable temperature, because some days they seem to serve it hotter than others and being able to vary the amount I use to my needs is nice.
So funny thing, I never knew what Chase & Sanborn did or produced or what have you. I only knew about them because my interest in radio and The War of the Worlds broadcast led me to finding out they had a radio hour and supposedly people missed the opening "this is a play" because people were listening to The Chase and Sanborn Hour and a not so popular performer was on the show, so people channel surfed until coming upon The War of the Worlds.
Should be able to substitute coffee for other liquids when making a basic powdered sugar glaze. Something like a tablespoon of espresso or strong coffee per half-cup of sugar. That'd go great on scones or banana bread or whatever.
My great aunt does the same thing (and we live in Germany). She claims that the egg white will capture all the bitter substances and it made the rationed low quality coffee bearable. She mixes the grounds with a whole egg, slowly add to boiling water (forming little droplets) then boiling for 10min and finally filtering the egg out with a cloth. I have to admit that the coffee was surprisingly good.
One thing that's important to note when adding bitters to anything, they do contain alcohol. Putting that much bitters in a drink is basically the equivalent of adding a shot.
Not a full shot ... Ango is 35% alcohol (75 proof), and the recipe asked for a tablespoon - 1/2 ounce. The full recipe is more than a single serving ... my guess is that it was meant to serve 4. So, while the Ango definitely brings a kick, it's not a full shot
@@lizcademy4809 At 35% alcohol, it would only be 70 proof. Proof is basically double the percentage of alcohol. Practical limit is about 190 proof (95% alcohol), as it becomes very hygroscopic and dilutes itself by absorbing humidity out of the air above that.
@@michaelarighi5268 The 75 proof was a typo ... I know 35% = 70 proof. Angostura is about the same strength as a liqueur ... alcoholic, but not terribly so. It's also a favorite of mine.
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Go to 19:47 if today is your birthday
oml my bday is the day after
I don’t get it
i don’t get it
I didn't get it right away, but it's the background music
The asbestos mat just about killed me 😂
It just about killed a lot of people back then too…woops
A couple things worth mentioning: Although the recipe doesn't say so, normally you'd give the ingredients a dry shake before adding the ice. This will make the egg whites froth more (this was the recipe book's fault, not yours). Also, the term "powdered sugar" had a different meaning in 1934. It was simply sugar ground very, very fine. No corn starch. You can do this yourself with your coffee grinder, but everything needs to be thoroughly cleaned before and after. The easiest thing to use for this are those coffee/nut/spice grinders. I've watched many a RUclips cocktail maven make this mistake. The fact you needed to look up "Sanborn" made me feel very old indeed. Love your videos.
Sometimes you can find superfine sugar sold in stores, which will dissolve faster, especially in cold drinks
Sorry, powdered sugar has *what* in it?
@@doktorschruum Corn starch. Or potato starch, or in some, tricalcium phospate. When you grind sugar this fine, it wants to cake up pretty quickly, so they put this stuff in the sugar to prevent that. The problem is that this changes the taste of the sugar. For some things, such as cake icing, it doesn't matter much, but you wouldn't want to use powdered sugar in your tea…or your cocktails.
@@secondaccount1688 caster or castor sugar, yes! It's a lot harder to find in some areas than others, but if there are any baking supply stores nearby it's an ingredient called for in a lot of from-scratch cake recipes because of how much more easily it disperses/mixes.
The "drying" sense from powdered sugar could also come from the corn starch that is added to commercial powdered sugars.
Good catch!
can you get "pure" powdered sugar in the US? in australia I think powdered sugar is called icing sugar, and we can buy icing sugar mixture, which has cornstarch in it like you describe, or pure icing sugar, which is 100% sugar
@@isthatrubble you can get superfine sugar, and you may be able to put regular white sugar in a food processor and make it considerably more powdery
@@cecilyerker you are correct. There may be some specialty locations that sell pure powdered sugar but it isn't at all common.
@@ZeFraank that's good to know if I ever want to bake an american recipe that includes powdered sugar!
Seeing you do vintage coffee recipes makes me wish for a collab with B. Dylan Hollis where you make a vintage coffee and he makes a vintage baked good to go with it.
This is prime material for a collab with Max from Tasting History!
Two of my favorite channels! Yes! 💜
super fantastic collab idea omg a dream
Omg yes!!
2 things. 1, as someone else noted, corn starch is commonly added to powdered sugar so it doesn't tend to be a great sub for regular or raw sugars (a mistake I made before realizing). And 2, I'm absolutely going to be using the term "whole grain sugars" from here on out to justify my consumption of desserts, so thank you for that :) Another great vid! Makes me ready for summer already!
For the last drink with the negligible ginger taste, 1950s America was really leery of anything too "spicy". I think our tastes have evolved to the point that you could easily double or triple the amount of ginger the recipe calls for.
I would honestly love to see a collab between yourself and the legend that is “How To Drink” maybe making coffee based cocktails and finding the best blends of coffee to suit each one
I need to see Morgan showing Greg the handheld blast chiller
I love how Morgan stares at the carafe while waiting for the brew to finish. I feel like I'm the only one who does that every time I brew a cup.
It also occurred to me that you might substitute "superfine" sugar for powdered. I don't remember it being available (except maybe to bars?) until the '70s or '80s. It's almost as fine as powdered sugar, but has no cornstarch and dissolves readily, even in cold liquid.
At 24:30 we get to hear about "whole grain sugars" and I love you for giving me that phrase.
Hello, I just wanted to provide a nice and easy recipe for that opened sugar powder: THE LINZER. 100 g sugar powder, 200g butter, 300 g fine flour, one egg yolk. Also you may add vanilla/vanilla sugar, and/or lemon peel. Mix ingredients until homogenised, let it rest in the refrigerator for an hour. Flatten it with rolling pin (about 3-5mm thick, but mine is usually thicker, can't really go wrong with it), choose a shape cutter (classic one is flower shape) make one half of it with a hole in the middle (with mini circle cutter, I usually use the cap of something). Bake it for 10min at 180 degree celsius, no need for browning at all. Wait until it's a managable temperature, spread preferred jam (classic is apricot) on the bottom, the top will be the ones with the hole. Put is together, wait for at least half a day until trying, because the jam will make it sooooo soft and crumbly. :)
Morgan, I simply must tell you about the wonder that is lactase powder. I found it after getting dairy sensitive myself last year, and I'm keeping it in my pantry for cooking purposes. It's a lovely backup to lactose pills. (Also there's cheaper options and larger doses than lactaid available online!)
I've always thought that iced coffee was a relatively recent invention. I started drinking it back in the '90s and I don't remember hearing much about it before then. I've really surprised that it was popular all the way back in the '30s. Incidentally, what you were saying about the Pan-American Coffee Bureaus efforts to popularize coffee in North America reminded me of the Coffee Achiever ads that National Coffee Association ran back in the '80s. If you've never seen them, I recommend looking them up here on RUclips. They're pretty entertaining.
I'm in the same boat as you! I've generally considered iced coffees a more modern take on coffee, but seeing several iced coffee recipes from even as far back as the 30's blew my mind!
I think it was very regional and took a long time to catch on everywhere. According to my dad you couldn't find an iced coffee in Florida up till the late 90s, but had drank iced since the 80s in New England
Thank you for this - it was so much fun! Especially love the jazzy Happy Birthday song in the background 😂
This is so interesting! It is fascinating to see the difference between the eras on how they enjoy and prepare their coffee vs today. Love your content ☕️ ❤
Coffee ice cubes are only going to go back to the advent of home mechanical refrigerator-freezers, ca 1920’s. Would still have been a fairly new idea in the 1930’s.
Very true actually given that a lot of people didn’t even have freezers at that point in time
In this time period "powdered sugar" might have also referred to what we call "granulated sugar" today - as opposed to sugar in lumps (for adding to coffee or tea at the table) or one big cone-shaped loaf (to be broken up as needed in the kitchen).
A lot of folks have pointed out modern powdered sugar has corn starch that causes issues with dissolution and texture & suggested using or making superfine sugar at home. I would recommend just putting the appropriate amount of regular sugar into the coffee while hot. Superfine is hard to come by most places, and making it in your blender at home is not typically recommended (there are a lot of reasons why, the most dramatic of which is how incredibly flammable sugar dust is).
Powdered sugar will dissolve at low temperatures provided it is mechanically agitated to break up any clumps that form (the ice does a good job of this). "Whole grain sugar" will only partially dissolve at icy temperatures, no matter how hard you shake or stir. Starch-free powdered sugar won't do anything for texture (that's all down to the emulsifying action of the egg white), so it'd be just fine and much simpler to dissolve sugar into the warm coffee and then proceed as directed. It isn't likely to be more or less sweet, either, provided you use pure white sugar and substitute an equal *weight* of sugar. Dissolved superfine sugar isn't any different than dissolved caster sugar, excepting: less refined sugars taste less sweet & a volumetric measurement of powdered sugar has more sugar and less air in it vs whole grain sugar (depending on how hard-packed or fluffy your scooping style is, anyway).
How fun! Love recipe videos, esp vintage!! Would you consider doing more of these?
Your videos are so relaxing especially when I’m waking up and making my morning coffee haha
sincerely adore you and your work. thanks for another wonderful upload
Thanks for sharing these recipes. I am all about the 20's and 30's, it is fun to see what were in the 30's books when you consider the Great Depression was going on. In my opinion, you did a great job showcasing both!
If you wanna see more shaker techniques in action, I highly recommend the channel How To Drink! I've personally learned a lot from watching Greg in action!
The love for coffe in this videos is gold
Oh, I’ll be trying both of those this weekend!
Lovely - great video. Thanks a lot!
19:49 morgan is this a bossa nova rendition of the birthday song? i love it lmao
awesome video! what a cool concept!
Also team ‘immediately fill your ice tray after using it’, some of my friends used to live in a share house together and the only times the ice tray would consistently get refilled would be when I was around to visit.
Also as someone who shakes Boston shakers quite often, you don’t look like you’re doing anything outright *wrong*, it just looks a little awkward because you haven’t practised or established a rhythm with it enough yet! If you wanna get into the flow of it, you can try practising with just ice and water in it. Thankfully you’re learning it in a much lower-pressure environment than I did (my boss came over and tipped a round of espresso martinis down the sink and got me to remake them until the foam was just right, but it pretty permanently established my rhythm for shaking)
I agree, I think its the level of aggression/commitment, ya kinda gotta go all in on it
@@shanleyshoupe7873 this is what my experience taught me, my boss was basically shouting at me that I had to ‘SHAKE THE LIVING SHIT OUT OF IT’ which was, in the end, constructive advice
I like adding Angostura bitters to coffee already, so I'm down to try Cafe Nectar for sure.
Wow I wish that you can make more recipes from these books!
Re the Boston shaker, take a look over at Greg from How to Drink for how to use one. In particular, some of the (larger) ice (cubes) should be whole and some should be shattered. Greg can explain why… 😂
I need all the help I can get with the Boston shaker…
Super interesting! This was a really fun video!
I was glad to see you at least weren't using coffee brewed according to their base instructions. I grew up in the '50s and '60s. I remember my parents' coffee. This was before even the "Mr Coffee" style brewers. Percolator coffee, with (probably) Hills Bros or MJB. Probably way underdosed. I tried it a few times and wondered why anyone would bother to drink it. The aroma was always very enticing, but the vile, thin, bitter brew was awful. Of course, with a percolator, it always was. You were boiling some water, forcing it up the tube and into the basket of coffee, where it then dripped down. First shot, OK. Basic drip coffee. But THEN, every subsequent cycle, you were boiling dilute coffee and forcing it up the tube. And then, progressively stronger coffee, boiled, and forced up the tube. The fly in this ointment, of course, was that, no matter how you cut it, ALL of your coffee had been boiled in the making. No wonder it was vile.
For me, the "aha!" moment was when a (much worldlier) high school girlfriend took me to a (real) coffee house in Berkeley. I got a caffé con panna (whipped cream), into which I put a couple demitasse spoonsful of sugar. Omigod! The world had changed for the better and I understood what all the hubbub about coffee was! Several mokka pots and three or four espresso machines later, I now treat myself to a cup of espresso from my La Pavoni Europiccola at least once a day, if I don't walk to my nearest coffee house.
Thanks for the trip down Memory Lane, to remind me why I never want to go back!
I have to disagree with your judgement of drip coffee! Made correctly, it is delicious! Made it for years and anytime someone stopped in, that was the first thing they wanted!. It was an old hand me down coffee pot that I loved. Sorry you missed out!
@Anne K my fav pour over technique is the Hario V60 and when i need to do a lot of coffee and fast, french press is a lifesaver.
I love your channel so much, love watching you while having my morning latte 💚 Hugs from Spain
I love coffee and this whole channel is so interesting to me.
20:10 I just heard jazz happy birthday lmao love that
It's quite interesting to see how tastes have shifted, and what has remained the same.
Sorry if this has already been pointed out (I skimmed the comments and couldn't see anything) but if you ever need to pour a measure of Angostura again, using a knife (or other similar flat object) you can pry off the dasher top so it's easier to pour
So excited to try these!
Great video! Coffee history so cool.
I was just gifted a cocktail shaker so I want to try that second one!
That double wall glass pitcher is beautiful
19:47 - 20:14 Happy birthday song in a very chill version suddenly appears?
I might be wrong but I think that ice cream was firmer in the 50s, so maybe the shake would actually have a thicker consistency
Unrelated to the actual coffee content, but partway through I realized that the music in the background was a jazz version of "Happy Birthday", and now the birthday song is stuck in my head 😅😂
Ginger, powder or fresh, has been in traditional Sudanese coffee for as long as we know. I appreciate your knowledge, and would love to see guests on your channel who come from traditional coffee cultures that can add to what we learn here, and not just western adoptions of coffee consumption.
Cool.
It's intriguing to discover such stuff from the Mesosoics, and realising just *how far* we have already gotten from there to here does always feel with sweet Optimism, that we shall *see* our Dreams come alive at last. 😍 Because it helps me having faith of the Heart, knowing that we can get to the Stars... 🤩
As for the Milkshake: back Home on the day I'd used to sometimes have a (SoyMilk, of course, properly Vegan) Milkshake _with_ an Espresso shot inside; and I think I'd even had them combined a shot of Whisky there a few times, back on the Great Summer of 2016... 😍😍😍😍
Happy Birthday just casually playing in the background
Lovely video idea! Could you upload a scan of those books if the copyright has run out?
I’ll have to look into that!
@@morgandrinkscoffee _Technically_ you cannot copyright a recipe, since those are instructions for a thing and people can come to the same conclusion about ingredients and methods organically, what _is_ copyrightable is the layout and design of the book, so worst-case if you just convert the ingredients and instructions to plain text you are 100% in the clear.
@@Blutzen oh, I think the copy-write has probably long run out on those. Assuming that either’s owner is still around to care.
Chase and Sandborn was still available in Canada a couple years ago
The Coffee Frappe music sounds like a lounge version of Happy Birthday to me
Everything I’ve learned about home mixology is from Greg from How To Drink. Wildly entertaining man and his shaker technique is definitely the safest. Lock your pinky and thumb together holding both sides of the shaker and it won’t go anywhere!
You can try to make a coffee-flavored cake and use the extra sugar for frosting. I forget if you've already made a coffee cake though.
I remember ads for Chase and Sanborn coffee on TV during the 1960’s.
Boston shaker: Swirl around or lightly shake twice and wait a couple seconds to have the cold temperatures close the shaker. Then continue shaking for however long or strong your recipe recommends you to!
Haven’t watched the whole video yet but I saw comments talking about powdered sugar (icing sugar here in the UK). When I’ve needed a fine sugar but don’t want to use powdered/icing because of the corn starch I’ve made my own by popping some in a spice grinder.
I’ve done this to put in iced coffee when I need to sweeten it but don’t have any syrups
Wait, is the background music "Happy Birthday"? 🎉🎉🎉
Happy birthday!
We need a crossover with Morgan and Dillon Hollis.
Morgan makes a drink and Dillon makes coffee cake.
dream collab. chaotic energy tho
I just have this vision in my head now of Dylan trying to do a Morgan-style slide into frame and going the whole way across while screaming CIMMONYYYYYYYYYYYYMMMMM!
Chase and Sandborn sounds so familiar, is it still produced? Seems like my grandmother used that brand of coffee.
I've only seen it at outlet stores recently.
The 😃 when making the milkshake sent me hahahaha
Angostura bitters are higher in alcohol content than you think lol they were having essentially a blended coffee cocktail for breakfast
LOL - the alcohol content is stated on the bottle... and no one will ever feel it, when used as directed.
the "happy birthday" jazz backing is .... something
it'd be super cool if you could digitise them for people to try out the recipes.
on another note, technology connections did a great video on old percolators. given his awful experiences with the results, it'd be cool to know if there are ways to get actually good coffee out of them.
edit: when using powder sugar, it's best if you make your own in a blender, bc commercally packaged ones usually add cornstarch to prevent clumping; that's probably the reason for the graininess you described.
It is NOT possible to make decent coffee in a percolator. That's a function of the basic way it make coffee. It works by boiling the liquid and forcing it up the tube to the top of the basket. The first shot is boiled water. Everything else is boiled coffee, of increasing strength. so ALL your coffee has been boiled. I tried to make acceptable coffee for after church in the early '70s in a 30 cup percolator. I scrubbed the parts thoroughly, (wasted) better quality coffee than was available on the mass market, and STILL ended up with a nasty brew. Better than what we HAD been drinking, but still vile.
Since you were facing an overflow conidtion in the small cup, I'm thinking they were using the old convention of a "cup of coffee = 6 oz" instead of 8 oz. So two cups would have been 12 oz, not 16.
Hi im new to the Chanel but i love youre coffe videos have a amazing day ❤
also um happy birthday!!!!!! (i'm guessing that's why the music selection at 20:00?
love your videos!
Just a question should I get a used or refurbished or new coffee machine?
Did anyone else notice that the background music was like a jazzy version of “happy birthday”
Morgan,
Take that powdered sugar and mix up some butter cream frosting. Mix in some (dare I say) instant coffee. Use it on a coffee flavored cake, or chocolate cupcakes. It's delish.
You're not talking fast. Perfectly clear :)
“I have a straw, but lets just sip” - Morgan, 2023
i gotta stop watching your videos at 9pm.... they always make me wanna drink more coffee
Exactly the same, I keep making myself decaf drinks past 10pm haha
Is Happy Birthday playing in the background? Happy birthday Morgan?
You can just use the powdered sugar as normal sugar. Like for syrups and stuff.
Beautiful like always
Taking the dasher out of the bitters bottle might make for easier dosing :)
You are most certainly right
Oh hi! Absolutely love your videos! Especially your original recipe videos.
Milkshake with bitters?! 🤯🤯 I think my life just changed.
"00 Morgan" drinks vintage beverages, "Shaken not Stirred". A la James Bond. "Morgan, Morgan Drinks Coffee"
I know this comment doesn't perfectly fit this video; but I couldn't resist when you got out the shaker.
Mike C
how did you decide what kind of coffee beans to use, what kind of grind etc? I assume bought ground coffee has changed significantly over the last 100 years
Hey Morgan love the channel, I was wondering if you could give me a little advice. I love to go to my favourite Canadian coffee chain here in Scotland but the last time I went the coffee was volcano hot & took 45 mins to be at a drinkable level, is there any way to ask the baristas the next time I go to have the coffee at more drinkable temp without sounding like a wuss. I swear I'm still missing taste buds almost 2 weeks later lol.
I often get asked to add an ice cube or two to a coffee to cook down the temperature! You get a tiny bit of dilution but it’ll make it drastically more drinkable, temperature wise
I often ask if I can get a small cup of ice on the side when I go to coffee chains so that I can add as much as I need to get it to a drinkable temperature, because some days they seem to serve it hotter than others and being able to vary the amount I use to my needs is nice.
And here we have the theme for the first Eckroth/Hoffmann crossover video: you have 30s and 50s recipe books, he has 30s and 50s coffee. Enjoy! 😛
Use your powdered sugar and milk to make a simple glaze for baked goods.
How do you know if the milkshake is good? Answer is to take salty fries and dip it in and eat it.😅
I really want to know how the 1950s book defines coffee. That sounds interesting.
Okay, but can I please have a collaboration between you and Dylan Hollis where y'all make vintage baked goods and coffee from the same period?
ah yes... the MRE coffee packs. if you can learn to drink those then you can tolerate just about any kind of coffee
You can make powdered sugar in a blender from regular sugar.
You did great, Morgan! Thank you!
So funny thing, I never knew what Chase & Sanborn did or produced or what have you. I only knew about them because my interest in radio and The War of the Worlds broadcast led me to finding out they had a radio hour and supposedly people missed the opening "this is a play" because people were listening to The Chase and Sanborn Hour and a not so popular performer was on the show, so people channel surfed until coming upon The War of the Worlds.
Should be able to substitute coffee for other liquids when making a basic powdered sugar glaze. Something like a tablespoon of espresso or strong coffee per half-cup of sugar. That'd go great on scones or banana bread or whatever.
Fun fun fun!!
My grandmother added egg (including the broken shell) to her grounds before perking on her stove. I wonder if this was a farm thing?
My great aunt does the same thing (and we live in Germany).
She claims that the egg white will capture all the bitter substances and it made the rationed low quality coffee bearable.
She mixes the grounds with a whole egg, slowly add to boiling water (forming little droplets) then boiling for 10min and finally filtering the egg out with a cloth.
I have to admit that the coffee was surprisingly good.
One thing that's important to note when adding bitters to anything, they do contain alcohol. Putting that much bitters in a drink is basically the equivalent of adding a shot.
They really lived on the edge with the coffee nectar
Not a full shot ... Ango is 35% alcohol (75 proof), and the recipe asked for a tablespoon - 1/2 ounce. The full recipe is more than a single serving ... my guess is that it was meant to serve 4. So, while the Ango definitely brings a kick, it's not a full shot
@@lizcademy4809 At 35% alcohol, it would only be 70 proof. Proof is basically double the percentage of alcohol. Practical limit is about 190 proof (95% alcohol), as it becomes very hygroscopic and dilutes itself by absorbing humidity out of the air above that.
@@michaelarighi5268 The 75 proof was a typo ... I know 35% = 70 proof.
Angostura is about the same strength as a liqueur ... alcoholic, but not terribly so. It's also a favorite of mine.
i dont like coffee but love these videos. i wish i liked coffee tho
You should team up with Dylan Hollis for the next video on this topic, that could be cool!
"Most Important Lady" - I think they was referring to the First Lady since they're talking about Washington