Coffee Making.

Hastings Standard, Issue 162, 3 November 1896, Page 4

Coffee Making.

The best coffee in the world is grown in .lava, .lava is a. Dutch colony, and most of its pioduce is shipped to Holland. Cue would ther. fore expect Dutchmen to understand better than anv other people how to prepare their breakfast, drink : but they do not, as travellers in the Netherlands can affirm. The English can make a better cup of coffee than the Dutchmen, but all Europeans might learn in this matter from the Ausrrians. 'I hey mix \ery verv little chicory with their coffee, which is invariably roasted and ground immediately before being put in the pot. Absolutely boiling water is used to make the infusion, which is allowed to stand a few minutes before the liquor is poured oil' into a jug. W ellbeaten yolks of eggs are then mixed with the cotl'ee in the proportion of one yolk to two small half glasses. The whites of the used eggs are- then whipped with cream: the coffee is poured into glasses, and about an inch or an inch and a half of the egg and cream i- poured upon the top. This is the perfection of cotY-e, and Austrian doctors reconv.iiend their patients to drink it instead of tea, because of its super-nutritive qualities. Its distinguished title !-■ Cafe Melange. In (lei-many it is the custom to iiun coffee with equal proportions of a preparation of maH. That the drink so prepared is cheaper and more nourishing than that prepared from coffeeberry alone i : true, but its flavor cannot be recommended.