TO MAKE GOOD COFFEE.

Dominion, Volume 2, Issue 318, 3 October 1908, Page 11

TO MAKE GOOD COFFEE.

Even the most polite Americans who visit New Zealand cannot disguise their contempt for the coffee-.with which they have soon after their arrival been -first supplied. They always; ask ffor it, ■ but usually once is enough, and, having tastcd it, they nsk no more. If there is one thing that an. American housewife prides herself on more than : on her jies it is her coffee, and the following .recipe for coffee, given by an American journal, id worth careful; study: — The royal road to making good coffee lies in the ise' of an';ordiriary percolating pot; by this (say's the writer) I mean a pot so arranged that the' gtounds of the coffee are never allowed to remain.in the infusion. The upper portion of tho' pot may be metal, glass, or even a bag—anything that will hold the ground coffeo above the water. The coffee must be-of good-quality, nicely browned and freshly ;' ground. Allow one rounding tablespoonfuj ,to each half-pint of freshly boiled water'. Soft water makes better_ coffee'' than hard water, but the water itself must be boiling and must be taken at its first boil.' In'.' boiling, . water parts with, its gases and becomes a little flat, and does not bo easily diaw out the flavouring of the coffee.- The coffeo, may , be .drained off; and poured-ever' the grounds a second time. Remove the grounds from the pot and keep the coffee.; boiling hot. Always scald the,■ pot. before putting, in the coffee. , | Breakfast','coffee is better . served with scalded milk; this does not mean boiled milk, but milk put ! over-hot water , until it steams. In cold weather heat the coffee-cup. . by pouring hot water into it/; .then put in the. milkj then the coffee;-if cream is added_ ; .t should ue added after, but..not) before, the coffee goes into the cup. •...••• An artist may make'good coffeo by putting 'ft into the saucepan.and boiling it, butnind out of ten cups of boiled coffee are not only unpalatable,'but. they are also . unwholesome. 'Allow ~one tahlespoonful 'of \ coffee to.each half-pint of.water; nut the quantity.of coffee in't-6 the. pot ana add a- tablespoonful of the white of an egg and sufficient - cold ' water to moisten the mixture; mix thoroughly and pour' over the-given -quantity , or: freshly . boiled water'; put the pot over the fire and cover it; at first .boiling put in a- tablespoonful of <<old water;', let' : it "quickly.. return- to the boiling point; put in another tablespoon-: ful of cold water; let it .come again to the boiling point; and boil for not more than a minute; then put'.jm.half..a,, cupful .ofjcold. . water "ind stand.it aside'to settle. Put the coffee into a china' pot. which • has - been thoroughly heated'with hot .wator, and serva at once. : ' v i-., '. Coffee is not spoiledjby. being ;kept oho or two hours provided' the grounds .are removed and the coffee is -kept: always' -at- the ,boiling point._ Warmed-oVer cold coffee is,, always objectionable' and should never be used.