SECRET OF GOOD COFFEE.

New Zealand Herald, Volume LXV, Issue 19947, 16 May 1928, Page 7

SECRET OF GOOD COFFEE.

Coffee can be delicious, and it can be positively nauseating. You know the latter kind, bitter, tepid, and quite devoid of the fascinating aroma that Should characterise it.

There is no one royal road to the making of good coffee. The perfect cup of coffee may be produced by many methods, provided that certain simple essentials are observed in the preparation. I know one woman who uses the old homely method of boiling water poured on the coffee in an ordinary jug. Yet there is no coffee made by more ambitious methods which I would prefer to drink. Whether a percolator, a coffee making machine or a homely jug is used, this is common to them all—the coffee must be freshly roasted and ground. If you buy it ready for use, a quarter pound at a time is ample, and then it must be kept in airtight receptacles. In percolating, the process must take place slowly, so start your coffee making well in advance. Coffee must never come to the boil, whatever happens. Roiling develops the bitter flavour and destroys fragrance and aroma, and that is why the jug method is so often successful; there can be no boiling there after infusion.

For coffee, measure a cupful of water for each person and a good tablespoonful of coffee. If made by the iug method, previously warm the jug before putting the coffee*in, pour on the boiling water, stir, allow to stand, then strain into the warmed coffoe pot.