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 UA-cam 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
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!
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.
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.
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.
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
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!)
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. :)
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 UA-cam. 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).
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!
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!
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).
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… 😂
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!
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
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
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.
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!
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 😅😂
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!
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.
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.
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
@@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.
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!
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 have an amazing voice for voiceovers!! At the risk of sounding like a mom, buy more Lactaid! Buy two bottles, and when you open the second one, buy a replacement bottle.
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.
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.
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
Big fan, When shaking-- Be open to the concept of shaking the ingredients first with ice, then shaking without ice. This is a reverse dry shake and will usually help froth your drink even further than a regular shake, or even a dry shake first, ice shake "Wet shake" second. Also, consider investing in a better strainer. Yours has a lot of gaps in it and without double straining with the help of a fine mesh strainer, it would help to have a better coil in your strainer so you avoid ice chunks or particles every time you make a shaken drink...... Lastly, fuck what anyone tells you about the way you use a boston shaker. People who've been bartending for decades have the worst shakes I've ever seen. AS LONG as you don't hurt yourself, who cares what it looks like. Trust me ;)
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.
I wonder for the final drink if instead of powdered ginger it intended you to use fresh grated ginger, I imagine that would have a much stronger impact on flavor at that point rather than being null. I obviously do not know what cupboard staples they had back in the 30s, but I wonder if powdered ginger was less popular then.
"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
Using cracked ice, as per the recipe, instead of cubes would have given the frappé a frothier texture. The many smaller pieces of ice would have aerated and frothed the drink more.
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 UA-cam 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!
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!
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!!
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.
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.
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
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!)
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. :)
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.
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 UA-cam. 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.
Very true actually given that a lot of people didn’t even have freezers at that point in time
At 24:30 we get to hear about "whole grain sugars" and I love you for giving me that phrase.
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).
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!
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.
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).
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…
Thank you for this - it was so much fun! Especially love the jazzy Happy Birthday song in the background 😂
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!
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.
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
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
Your videos are so relaxing especially when I’m waking up and making my morning coffee haha
I like adding Angostura bitters to coffee already, so I'm down to try Cafe Nectar for sure.
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.
It's quite interesting to see how tastes have shifted, and what has remained the same.
19:49 morgan is this a bossa nova rendition of the birthday song? i love it lmao
20:10 I just heard jazz happy birthday lmao love that
Wait, is the background music "Happy Birthday"? 🎉🎉🎉
Happy birthday!
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.
The love for coffe in this videos is gold
Wow I wish that you can make more recipes from these books!
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
How fun! Love recipe videos, esp vintage!! Would you consider doing more of these?
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!
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 😅😂
sincerely adore you and your work. thanks for another wonderful upload
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!
I was just gifted a cocktail shaker so I want to try that second one!
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.
Oh, I’ll be trying both of those this weekend!
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.
I remember ads for Chase and Sanborn coffee on TV during the 1960’s.
19:47 - 20:14 Happy birthday song in a very chill version suddenly appears?
Happy Birthday just casually playing in the background
I love coffee and this whole channel is so interesting to me.
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
Chase and Sandborn was still available in Canada a couple years ago
I love your channel so much, love watching you while having my morning latte 💚 Hugs from Spain
That double wall glass pitcher is beautiful
the "happy birthday" jazz backing is .... something
The Coffee Frappe music sounds like a lounge version of Happy Birthday to me
So excited to try these!
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.
You can just use the powdered sugar as normal sugar. Like for syrups and stuff.
Use your powdered sugar and milk to make a simple glaze for baked goods.
The 😃 when making the milkshake sent me hahahaha
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.
Lovely - great video. Thanks a lot!
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!
“I have a straw, but lets just sip” - Morgan, 2023
Milkshake with bitters?! 🤯🤯 I think my life just changed.
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.
Great video! Coffee history so cool.
Is Happy Birthday playing in the background? Happy birthday Morgan?
Super interesting! This was a really fun video!
awesome video! what a cool concept!
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.
also um happy birthday!!!!!! (i'm guessing that's why the music selection at 20:00?
You're not talking fast. Perfectly clear :)
I really want to know how the 1950s book defines coffee. That sounds interesting.
You have an amazing voice for voiceovers!!
At the risk of sounding like a mom, buy more Lactaid! Buy two bottles, and when you open the second one, buy a replacement bottle.
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.
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
Hi im new to the Chanel but i love youre coffe videos have a amazing day ❤
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! 😛
Did anyone else notice that the background music was like a jazzy version of “happy birthday”
love your videos!
How do you know if the milkshake is good? Answer is to take salty fries and dip it in and eat it.😅
Just a question should I get a used or refurbished or new coffee machine?
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.
ah yes... the MRE coffee packs. if you can learn to drink those then you can tolerate just about any kind of coffee
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
You really do not need to mix stuff if you are shaking. Shaking is the best way to incorporate anything cold, stirring is much less efficient.
You can make powdered sugar in a blender from regular sugar.
Chase and Sandborne is still avalible.
Big fan, When shaking-- Be open to the concept of shaking the ingredients first with ice, then shaking without ice. This is a reverse dry shake and will usually help froth your drink even further than a regular shake, or even a dry shake first, ice shake "Wet shake" second. Also, consider investing in a better strainer. Yours has a lot of gaps in it and without double straining with the help of a fine mesh strainer, it would help to have a better coil in your strainer so you avoid ice chunks or particles every time you make a shaken drink...... Lastly, fuck what anyone tells you about the way you use a boston shaker. People who've been bartending for decades have the worst shakes I've ever seen. AS LONG as you don't hurt yourself, who cares what it looks like. Trust me ;)
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.
"Most Important Lady" - I think they was referring to the First Lady since they're talking about Washington
That's a cool carafe 🎉
i dont like coffee but love these videos. i wish i liked coffee tho
I wonder for the final drink if instead of powdered ginger it intended you to use fresh grated ginger, I imagine that would have a much stronger impact on flavor at that point rather than being null. I obviously do not know what cupboard staples they had back in the 30s, but I wonder if powdered ginger was less popular then.
I wondered that too but it specifically said ground ginger. I do also think fresh ginger would have made a bigger difference
"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
Using cracked ice, as per the recipe, instead of cubes would have given the frappé a frothier texture. The many smaller pieces of ice would have aerated and frothed the drink more.
but near-boiling water is good for lightly roasted pourovers