Is Your Coffee Good?

NZ Truth, Issue 1080, 12 August 1926, Page 17

Is Your Coffee Good?

CmiiiiwmiimiiiiiiiNiiiiimiiiimiiiiiiiiiiiiiiiiii MOST men are | ' fussers when § ■ .it comes to = the matutinal cup | , of coffee. ; I Yesterday v : mar- | tyr mourned-; that I he hadn't had a | decent cup of coffee § since January, 1915, | and tearfully added | that the girl.?:who f made it soon a^ter- | wards died. :> >'.; | It must have been § "some" coffee fla- i vor to have sur- | vived the flight of 1 years, and to have "mmii enthroned its: maker

ia. 'his memory as a jewel among women. It really is surprising how rarely drinkable,, coffee comes to the table. The secret seems dp have been lost with other ancient .arts. • There ar,e many ways of achieving the ideal coffee blend — stimulating, without harmful reaction, golden- clear, fragrant, and always uniform m quality. Coffee should be fresh-served within a few minutes of making. A rapid change m flavor takes place after those first few minutes. . , ,' The percolator is the approved appliance for the perfect coffee . brew. But there are many kinds , of percolators, the main principle ' of which is boiling water ascending and falling- back' over coffee grounds enclosed m a small compartment with perforations at the base. This permits the true coffee flavor to be distilled without direct heat coming m contact with the grounds.

1 1 1 1 1 ) 1 1 1 Li 1 1 ti 1 1 1 1 ( f 1 1 1 c 1 1 1 M >Iffllmi jffi n i ; 1 1 1 ni r 1 1 1 1 1 r f 1 1 1 ri i n 1 1 1 1 1 1 1 1 1 1 ) 1 1 1 ■'] 1 1 1 1 ) im < Mere man. is -an animal of | moods. Give him, a good | breakfast, and he starts the | day off well and/ at peace with | the world. But serve him up | a cup of flavorless coffee, with | a mess of grounds at the bot- | torn, and Heaven help the | office staff when he gets on | the job.. Therefore, Sisters, be | sure that • your icoffee is real | coffee, and the,, man of the | house will smack his lips, rise, i and call you blessed. I iiiHiiimmimMimiuiimiinimitiiiiiiiiimiiiiiiiiiiiiimiiiiiiiimiiiiimiiT

iniiiimimmummmiiumiumimuii? It is easy to see why the ' percolator is an advance on (the old-fashioned coffee-pot with ; its need of c .l os c watching, its boiling over, and its loss of aroma by distilling the fragrance on the air. : ' Those who wish to be scientific — and everybody does when good coffee is the- question — will let the water reach boiling point, then allow it e t6 cool slightly before put-

ting m the. ground coffee. The proper temperature should be under 200 degrees. The 1 time of contact between coffee arid water should not exceed two minutes at most. This short duration preserves the fine flavor, retains the stimulating properties, and prevents cooking the woolly, fibrous products that spoil the coffee's taste. A)ways avoid very high temperatures m making coffee, to prevent the chemical changes m. the acid and coffee fats that cause unsatisfactory results. Above all, the grounds should never be boiled or | come m contact with direct heat. " ' So, choose! your coffee-pot as you will, make the beverage with care and accuracy, keep the • pot: immaculately clean, . and your coffee will be a triumph. . . 'If you like, after the drink is made, it may be poured into one of the attractive glassware coffee servers which permit the liquid to gleam goldenly and invitingly through the- crystal.

BRANDY SNAPS: Put 2ozs each of butter, brown sugar, and golden syrup into a" saucepan; let it melt slowly. Add 1 teaspoon ground ginger and a pinch of salt to 2ozs plain flour. When the contents of the saucepan are warm add the flour and a few drops of essence of lemon or vanilla. Stir and mix well. Drop teaspoons of the mixture on to a greased slide leaving plenty of room to spread. Bake about 5 minutes or till a rich brown. Take from the oven and stand a while. When slightly cooled slip a thin knife under each one and roll round. Set aside until cold. ■ ■ • ■ 1 . '