Mother's malt coffee
Since we no longer tolerate real coffee, we switched to malt coffee some time ago. As he swells something, he does not filter so well and it takes forever to get through. I remembered how my mother did it:
For 4-5 medium-sized cups of water in a saucepan, 3 spoonfuls of malted coffee, I also take half a spoonful of caffeine-free coffee beans (tastes better-but does not have to be).
Bring the coffee to a boil, remove from the stove. Add 1/8 L of cold water so that the set sinks to the bottom faster, strain into a thermos and serve.
The Linde malt coffee blend is ideal because besides the malt there are also other ingredients such as chicory, but do not know if this is widely available.
