CONTINENTAL COFFEE

Evening Star, Issue 19441, 27 December 1926, Page 2

CONTINENTAL COFFEE

There are many ways of making coffee, but, generally speaking, the chief obstacle to the making of good in this country ie that we are too sparing with the ground berry (says the ‘ Manchester Guardian ’). On the Continent coffee is frequently roasted with a little sugar, but this method is not preferred by those who really appreciate the flavor of fine coffee. Colfee is really very simple to make, but there is now an automatic coffee-pot which can be trusted to produce coffee equal to any made on the Continent. This pot, which is of solid copper, is put on the stove and makes the coffee in a few minutes. It requires no attention whatever; the coffee is put in and the pot does the rest. There are other inventions for making coffee, including one of glass, which is very popular and produces excellent results, but the copper automatic pot is the most simple of all because it can ho put straight or. the stove, and is no trouble. Coffee should be bought in small quantities, as unless freshly roasted it has not so much flavor. It is also very susceptible, and is quite likely to take the taint of anything with which it may come into contact.