Quick Coffee Delights
The origins of the world’s most famous beverages—coffee and tea—are cloaked in mystery and legend. Part of the mystique lies in the art of the brewing process. Part lies in the shrouded atmospheres of tea and coffee houses. The origin of instant coffee is much more recent, tied to military need more than mystery.
Making Coffee Instant
The earliest recorded recipe for instant coffee was dated 1771, a compound of powdered, roasted coffee beans mixed with butter and suet. The mixture was stored in tins and reconstituted in hot water. This early version of instant coffee does not seem to have had a long history—apparently, it spoiled too easily.
In the early 1860s another version was tried as a means of providing coffee to troops during the American Civil War. This version was a mixture of powdered coffee, milk and sugar. It was also a failed attempt, hated by troops.
The first successful dried instant was Strang’s Coffee, patented in 1889. This was true coffee. But shortly before, in 1885, Camp® Chicory and Coffee Essence was invented. It was a syrupy, concentrated liquid created in Scotland for the Gordon Highlanders during their field campaigns.
Highlanders’ Coffee Essence
Camp® was more chicory than coffee. It was a shelf-stable blend of sugar, water, and chicory and coffee extracts. Highlander troops could mix the essence with hot or cold milk (or water) for a refreshing beverage when coffee beans weren’t available. Even though it had no caffeine, Camp® was a satisfying solution. Long after foreign campaigns ended, soldiers expressed nostalgic longings for it.
In later decades, the essence was often kept on hand for emergencies, baking or company. Many who lived in the first half of the twentieth century had fond memories of it—so much so that the original recipe is still produced today in Paisley, Renfrewshire, Scotland.
Coffee & Walnut Cake and Other Delights
Camp® can be found in stores or online. It is tasty in a glass of cold milk and would probably be delicious over ice cream. It can also be used in baked goods, freezer pops, cocktails and protein snacks. The company has a number of recipes online but I decided to try the one on the back of the bottle, for Coffee & Walnut Cake. This is a cake that could never have been made during rationing. It takes nearly two cups of butter (gasp!), not to mention the sugar and eggs. But if you want a rich dessert for a special occasion, this one makes two incredibly tender cake layers with walnut bits that practically caramelize in the buttery batter.
In times when coffee was scarce, the recipe for coffee-flavored ice cubes would have been handier. One tablespoon of essence mixed with ½ cup water and frozen could add interest to a variety of beverages from milk to cola.
Today, instant coffee is everywhere. Even brewed coffee has become more instant with the advent of coffee pods. And, all thanks to those who worked to create quick coffee for those required to live on the go.
“Your unfailing love is better than life itself; how I praise You! I will praise You as long as I live, lifting up my hands to You in prayer.”
Psalm 63:3-4