25. SELECTION OF COFFEE.--Many varieties of coffee are to be had, but
Mocha, Java, and Rio are the ones most used. A single variety, however,
is seldom sold alone, because a much better flavor can be obtained from
_blend coffee_, by which is meant two or more kinds of coffee
mixed together.
It is usually advisable to buy as good a quality of coffee as can be
afforded. The more expensive coffees have better flavor and greater
strength than the cheaper grades and consequently need not be used in
such great quantity. It is far better to serve this beverage seldom and
to have what is served the very best than to serve it so often that a
cheap grade must be purchased. For instance, some persons think that
they must have coffee for at least two out of three daily meals, but it
is usually sufficient if coffee is served once a day, and then for the
morning or midday meal rather than for the evening meal.
After deciding on the variety of coffee that is desired, it is well to
buy unground beans that are packed in air-tight packages. Upon
receiving the coffee in the home, it should be poured into a jar or a
can and kept tightly covered.
26. NECESSARY UTENSILS.--Very few utensils are required for coffee
making, but they should be of the best material that can be afforded in
order that good results may be had. A coffee pot, a coffee percolator,
and a drip pot, or coffee biggin, are the utensils most frequently used
for the preparation of this beverage.
[Illustration: FIG. 2]
27. If a COFFEE POT is preferred, it should be one made of material that
will withstand the heat of a direct flame. The cheapest coffee pots are
made of tin, but they are the least desirable and should be avoided, for
the tin, upon coming in contact with the tannic acid contained in
coffee, sometimes changes the flavor. Coffee pots made of enamelware are
the next highest in price. Then come nickel-plated ones, and, finally,
the highest-priced ones, which are made of aluminum. The usual form of
plain coffee pot is shown in Fig. 2.
[Illustration: FIG. 3]
28. PERCOLATORS are very desirable for the making of coffee, for they
produce excellent results and at the same time make the preparation of
coffee easy. Those having an electric attachment are especially
convenient. One form of percolator is shown in Fig. 3. In this
percolator, the ground coffee is put in the filter cup _a_ and the water
in the lower part of the pot _b_. The water immediately passes into the
chamber _c_, as shown by the arrows. In this chamber, which is small, it
heats rapidly and then rises through the vertical tube _d_. At the top
_e_, it comes out in the form of a spray, strikes the glass top, and
falls back on a perforated metal plate _f_, called the spreader. It then
passes through this plate into the filter cup containing the grounds,
through which it percolates and drops into the main chamber. The
circulation of the water continues as long as sufficient heat is
applied, and the rate of circulation depends on the degree of heat.
29. The DRIP POT, or _coffee biggin_, as it is sometimes called, one
type of which is shown in Fig. 4, is sometimes preferred for the making
of coffee. This utensil is made of metal or earthenware and operates on
the same principle as a percolator. The ground coffee is suspended above
the liquid in a cloth bag or a perforated receptacle and the water
percolates through it.
[Illustration: FIG. 4]
30. In case a more complicated utensil than any of those mentioned is
used for the making of coffee, the directions that accompany it will
have to be followed. But no matter what kind of utensil is selected for
the preparation of coffee, it should be thoroughly cleaned each time it
is used. To clean it, first empty any coffee it contains and then wash
every part carefully and scald and dry it. If the utensil is not clean,
the flavor of the coffee made in it will be spoiled.
31. METHODS OF MAKING COFFEE.--Several methods are followed in the
making of coffee, the one to select depending on the result desired and
the kind of utensil to be used. The most common of these methods are:
_boiling_, which produces a decoction; _infusion_, or _filtration_,
which consists in pouring boiling water over very finely ground coffee
in order to extract its properties; and _percolating_, in which boiling
water percolates, or passes through, finely ground coffee and extracts
its flavor. For any of these methods, soft water is better than water
that contains a great deal of lime. Many times persons cannot understand
why coffee that is excellent in one locality is poor in another. In the
majority of cases, this variation is due to the difference in the water
and not to the coffee. From 1 to 2 tablespoonfuls of coffee to 1 cupful
of water is the usual proportion followed in making coffee.
32. BOILED COFFEE.--Without doubt, coffee is more often boiled in its
preparation than treated in any other way. Usually, an ordinary coffee
pot is all that is required in this method of preparation. The amount of
ground coffee used may be varied to obtain the desired strength.
BOILED COFFEE
(Sufficient to Serve Six)
1 c. cold water
1/2 c. ground coffee
3 c. boiling water
After scalding the coffee pot, put 1/2 cupful of the cold water and the
ground coffee into it. Stir well and then add the boiling water. Allow
it to come to the boiling point and boil for 3 minutes. Pour a little of
the coffee into a cup to clear the spout of grounds, add the remaining
cupful of cold water, and put back on the stove to reheat, but not to
boil. When hot, serve at once. Never allow the liquid to stand on the
grounds for any length of time, for the longer it stands the more tannic
acid will be drawn out.
33. As coffee made by boiling is usually somewhat cloudy, it may be
cleared in one way or another. The last cold water is added for this
purpose, for as it is heavier than the warm liquid it sinks to the
bottom and carries the grounds with it. Coffee may also be cleared by
stirring a small quantity of beaten raw egg, either the white or the
yolk, or both, into the grounds before the cold water is added to them.
One egg will clear two or three potfuls of coffee if care is exercised
in its use. What remains of the egg after the first potful has been
cleared should be placed in a small dish and set away for future use. A
little cold water poured over it will assist in preserving it. If the
egg shells are washed before the egg is broken, they may be crushed and
added to the grounds also, for they will help to clear the coffee. The
explanation of the use of egg for this purpose is that it coagulates as
the coffee heats and carries the particles of coffee down with it as
it sinks.
34. Another very satisfactory way in which to make boiled coffee is to
tie the ground coffee loosely into a piece of cheesecloth, pour the
boiling water over it, and then let it boil for a few minutes longer
than in the method just given. Coffee prepared in this manner will be
found to be clear and therefore need not be treated in any of the ways
mentioned.
35. FILTERED COFFEE.--When it is desired to make coffee by the filtering
process, the coffee must be ground into powder. Then it should be made
in a drip, or French, coffee pot. If one of these is not available,
cheesecloth of several thicknesses may be substituted. The advantage of
making coffee by this method is that the coffee grounds may sometimes be
used a second time.
FILTERED COFFEE
(Sufficient to Serve Six)
1/2 c. powdered coffee
1 qt. boiling water
Place the coffee in the top of the drip pot, pour the boiling water over
it, and allow the water to drip through into the vessel below. When all
has run through, remove the water and pour it over the coffee a second
time. If cheesecloth is to be used, put the coffee in it, suspend it
over the coffee pot or other convenient utensil, and proceed as with
the drip pot.
36. PERCOLATED COFFEE.--The coffee used for percolated coffee should be
ground finer than for boiled coffee, but not so fine as for filtered
coffee. This is perhaps the easiest way in which to prepare coffee and
at the same time the surest method of securing good coffee.
PERCOLATED COFFEE
(Sufficient to Serve Six)
1/2 c. finely ground coffee
1 qt. cold water
Place the coffee in the perforated compartment in the top of the
percolator and pour the cold water in the lower chamber. As the water
heats, it is forced up through the vertical tube against the top. It
then falls over the coffee and percolates through into the water below.
This process begins before the water boils, but the hotter the water
becomes the more rapidly does it percolate through the coffee. The
process continues as long as the heat is applied, and the liquid becomes
stronger in flavor as it repeatedly passes through the coffee. When the
coffee has obtained the desired strength, serve at once.
37. AFTER-DINNER COFFEE.--After a rather elaborate meal, a small cup of
very strong, black coffee is often served. To prepare after-dinner
coffee, as this kind is called, follow any of the methods already
explained, but make it twice as strong as coffee that is to accompany
the usual meal. Sugar and cream may be added to after-dinner coffee, but
usually this coffee is drunk black and unsweetened.
38. VIENNA COFFEE.--An especially nice way in which to serve coffee is
to combine it with boiled milk and whipped cream. It is then known as
Vienna coffee. The accompanying directions are for just 1 cup, as this
is prepared a cupful at a time.
VIENNA COFFEE
(Sufficient to Serve One)
1/4 c. boiled milk
3 Tb. whipped cream
1/2 c. hot filtered coffee, or coffee prepared by any method
Place the boiled milk in a cup, add the whipped cream, and fill the cup
with the hot coffee.
39. ICED COFFEE.--Persons fond of coffee find iced coffee a most
delicious hot-weather drink. Iced coffee is usually served in a glass,
as shown in Fig. 5, rather than in a cup, and when whipped cream is
added an attractive beverage results.
To prepare iced coffee, make coffee by any desired method, but if the
boiling method is followed be careful to strain the liquid so that it is
entirely free from grounds. Cool the liquid and then pour into glasses
containing cracked ice. Serve with plain cream and sugar or with a
tablespoonful or two of whipped cream. If desired, however, the cream
may be omitted and the coffee served with an equal amount of milk, when
it is known as _iced café au lait_.
40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should
be to make the exact quantity needed, no more nor no less, and this can
usually be done if directions are carefully followed. However, if any
coffee remains after all are served, it should not be thrown away, as it
can be utilized in several ways. Drain the liquid from the grounds as
soon as possible so that the flavor will not be impaired.
[Illustration: FIG. 5]
If desired, left-over coffee may be added to fresh coffee when it is
prepared for the next meal or, in hot weather, it may be used for iced
coffee. It may also be used to flavor gelatine, which, when sweetened
and served with whipped cream, makes an excellent dessert. Again,
left-over coffee is very satisfactory as a flavoring for cake icing, for
custards, or for whipped cream that is to be served with desserts. When
coffee is desired for flavoring, it should be boiled in order to
evaporate some of the water. Very good cake is made by using left-over
coffee for the liquid and spices for the flavoring.