COFFEE—V.
The Right and Wrong Ways of Making Coffee, as Described by Mrs. D. A. Lincoln.
The Wrong Way.
BUY the cheapest coffee—that is, the kind which costs the least money—without regard to its purity or quality. Use more or less coffee, just as it happens; accurate measurement is not essential. Put it in an old tin coffee-pot; pour on water from the tea-kettle—never mind about the quantity or its temperature, or the time it has been in the kettle, since, as it comes from the tea-kettle, it must be all right. Let it boil indefinitely, and if, when breakfast is ready, the water has boiled away, just pour in more. If you can afford it, add one or two eggs at any time during the process, when you happen to think of it. If it be roily, strain it, if you can find a strainer, and serve it with—yes, common brown sugar and skim milk will do, if you choose to think so. The compound is—what?
If there be any left, keep it warm on the back of the stove until the next meal. As this long steeping makes it dark, it must be strong, so, add more water. After dinner set the pot away, and the next morning pour out the old grounds; rinse it or not—just as your time will allow—and repeat the process of making. Wash the coffee-pot occasionally if the outside need it, but rinsing is sufficient for the inside.
The Right Way.
Buy pure coffee—not necessarily that which costs most—but buy it from some reliable dealer. Mixtures of one-third Mocha and two-thirds Java, or half Mocha and half male berry Java, have given general satisfaction. There are some varieties of South American coffee which are very good. Occasionally one finds a brand, through some friend who is in the business, or who has had opportunity of procuring it directly from coffee-growing countries, which is of such remarkable excellence that it leads one to suspect that much of the best coffee grown is not in the market.
The raw berries are tough, difficult to grind, and have but little flavor. Roasting makes the berries brittle and crisp, and when properly done develops a fine flavor; but when half done or done to excess, the result is a raw or bitter flavor. Many prefer to roast and grind the coffee for themselves; but in coffee houses the arrangements for roasting are so complete, that it is better for small families to buy roasted coffee and to grind it as needed, or to buy it ground in a small quantity. It should be kept in air-tight tin cans or glass jars, that the fine flavor may be preserved.