From an
1897
cook book
``````````
1897
cook book
``````````
.
.......The first-class hotel or restaurant coffee is quite different from the ordinary family coffee. To drink strong coffee is an acquired taste, and it is probable that the average man and woman would prefer something not quite so good as the best houses offer. "Good," by the way, is a comparative term. What is good coffee to one is poor to another.
.......The ordinary recipe for making coffee recommends a combination of Mocha and Java. The proportion generally recommended is about 2/3 Java to 1/3 Mocha. There are many who prefer even less Mocha than this, and others consider Java good enough by itself.
.......The Waldorf Hotel in New York, it is said, uses 2/3 Mocha to 1/3 Java, for breakfast coffee. The coffee-maker of that magnificent hostelry does not believe in pulverized, or even very finely ground, coffee, but he soaks the coffee in cold water a full hour before he pours the hot water on it. His proportion is 5 quarts of water to a pound of coffee. For black coffee, for after dinner use, he uses 1 quart less water, and rather more Java than Mocha.
.......There is an endless variety of coffee pots, but given a good quality of the berry, properly roasted and ground, and one can make good coffee in a tin pail, or anything else, even without a strainer, filter or bag.
.......The soldiers during the war became adepts at coffee-making, with only a tin cup for a coffee pot. They would fill the cup nearly full of cold water, put in enough coffee to make it sufficiently strong, let it soak to a moist condition, set it on the camp-fire and bring it to a boil, and then make a long pour of a stream of cold water from a canteen held high above the cup to "settle" it. Uncle Sam furnished very good coffee, as a rule, to his soldier boys, and they enjoyed it, as a veteran ancestor has often told me.
.......Breaking an egg into the coffee before boiling tends to make it clear, but it dose not allow so complete an extraction of the strength of the berry. The cheaper grades of coffee cannot, by any manipulation or management, be made into a good beverage. Only the best berries make the best coffee. And with them the chief points are proper roasting ("burnt coffee" is "no good"), freshness (which alone insures aroma), good water (you can spoil the best coffee with bad water) and clearness (muddy coffee is bad to everybody but a Turk).
.......Neither sugar nor cream is absolutely essential to satisfactory coffee, although most people use both. But if you are going to use any lacteal fluid at all, cream alone will be satisfactory. Skim milk in coffee is a damaging addition. And so are brown sugar and molasses, such as many a family forty years ago had to use. <(about 1857)
.......Boiling dose not ruin coffee. Indeed, some of the nicest coffee to be had is made by boiling. But the general preference is for an extract made without boiling, but with water almost at the boiling point.
.......The Waldorf Hotel in New York, it is said, uses 2/3 Mocha to 1/3 Java, for breakfast coffee. The coffee-maker of that magnificent hostelry does not believe in pulverized, or even very finely ground, coffee, but he soaks the coffee in cold water a full hour before he pours the hot water on it. His proportion is 5 quarts of water to a pound of coffee. For black coffee, for after dinner use, he uses 1 quart less water, and rather more Java than Mocha.
.......There is an endless variety of coffee pots, but given a good quality of the berry, properly roasted and ground, and one can make good coffee in a tin pail, or anything else, even without a strainer, filter or bag.
.......The soldiers during the war became adepts at coffee-making, with only a tin cup for a coffee pot. They would fill the cup nearly full of cold water, put in enough coffee to make it sufficiently strong, let it soak to a moist condition, set it on the camp-fire and bring it to a boil, and then make a long pour of a stream of cold water from a canteen held high above the cup to "settle" it. Uncle Sam furnished very good coffee, as a rule, to his soldier boys, and they enjoyed it, as a veteran ancestor has often told me.
.......Breaking an egg into the coffee before boiling tends to make it clear, but it dose not allow so complete an extraction of the strength of the berry. The cheaper grades of coffee cannot, by any manipulation or management, be made into a good beverage. Only the best berries make the best coffee. And with them the chief points are proper roasting ("burnt coffee" is "no good"), freshness (which alone insures aroma), good water (you can spoil the best coffee with bad water) and clearness (muddy coffee is bad to everybody but a Turk).
.......Neither sugar nor cream is absolutely essential to satisfactory coffee, although most people use both. But if you are going to use any lacteal fluid at all, cream alone will be satisfactory. Skim milk in coffee is a damaging addition. And so are brown sugar and molasses, such as many a family forty years ago had to use. <(about 1857)
.......Boiling dose not ruin coffee. Indeed, some of the nicest coffee to be had is made by boiling. But the general preference is for an extract made without boiling, but with water almost at the boiling point.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::
No comments:
Post a Comment