Coffee.
COFFEE-MILL.
Much of the quality of a cup of coffee depends upon the berry, and the process of making. There are two classes of berries: the strong and the mild. To the strong belong the Rio and Santas; to the mild, the Java, Mocha, Maracaibo, and others. The last named kinds are usually the highest priced.
Coffee should not be roasted a long time before it is ground. Few housekeepers roast their own coffee. Only a small amount of the roasted article should be bought at a time. It should be kept in an air-tight jar and in a dry place. Do not buy the coffee already ground, for it loses its fine flavor more rapidly when in the ground form than when whole. Have a small mill, that can be regulated to grind coarse or fine.
A mixture of two or more kinds of coffee gives the most satisfactory results. Two thirds Java or Maracaibo with one third Mocha will give a rich, smooth coffee. If the flavor be desired strong, one part Java, one part Mocha, and one part Rio may be used. If economy must be practised, all Rio may be taken. If the roasted coffee be thoroughly heated just before or after it has been ground, and if, after being taken from the fire, but while still hot, a little butter be stirred into it, the beverage will be much richer and smoother; or the entire purchase may be thoroughly heated at one time, and the butter be stirred into it then. Allow a generous tablespoonful of butter to a pound of coffee.
There are many methods of making coffee. Two of the best are given below.