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.
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
)