WHEN MAKING COFFEE

New Zealand Herald, Volume LXXII, Issue 22247, 23 October 1935, Page 6

WHEN MAKING COFFEE

RULES AND SUGGESTIONS It is not necessary to roast and grind coffee at home, provided that only a small quantity of coffee is bought at a time, that the quality is good, and that it is stored in a glass jar with an airtight lid. The ways of making coffee are many and various: some say do not boil it; others say boil it. Some swear by an earthenware coffee-pot; others by the modern percolator; while some people say they can make perfect coffee in a saucepan. But all methods agree in that the coffee should ba smooth and strong. A tablespoonful of ground coffee should be allowed to each cupful of water, and if the coffee is not filtered through a muslin bag or percolator the liquid should be poured off the grounds and allowed to stand for half an hour before being used. A pinch of salt brings out the aroma of the beverage. To make coffee in a saucepan, heat an aluminium pan thoroughly with boiling water, pour this off, put in the coffee, then the necessary amount of boiling water, put on tho saucepan lid, and place over a light so low that the coffee will keep hot without actually boiling. Leave for 10 minutes, then strain into a hot jug, and stand in a warm place for half an hour. Another method is to put the ground coffee into a muslin bag, or a flannel one to make it exceptionally smooth, which should previously have been heated with boiling water. Place this over a heated earthenware coffee-pot, and keep on pouring the boiling water through, about a teaspoonful at a time, until it is all used. With this method plenty of coffee should be used, the water must be actually boiling all the time, and coffee, bag, and pot must bo thoroughly hot. To make strong black coffee put two to three ounces of coffee into a coffeepot, pour a pint of boiling water over it, bring it to the boil, and let it simmer for a couple of hours. Pour off, and let it stand before serving. Another way is to put the coffee in a saucepan, bring to the boil, remove from the heat, stir well, and bring to the boil again. Repeat the process three times, then pour off and let it stand. When serving coffee with milk the milk should he made thoroughly hot. but not boiled, as this spoils the flavour of the coffee. Iced coffee can bo made with milk or without, but it should be well sweetened and made strong, or it will bo flavourless. It is greatly improved if served with whipped cream.