TO MAKE COFFEE.

Star (Christchurch), Issue 4739, 2 September 1893, Page 3

TO MAKE COFFEE.

SOME PRACTICAL SUGGESTIONS FOR THE YOUNG HOUSEKEEPER. Remember in making coffee : That the same flavour will not suit every taste. That everyone can be suited to a nicety by proporly blending two or more kinds. That a mild coffee can be made danger* oualy strong and still retain the mildness of flavour. That the enjoyment of a beverage and slavish devotion thereto are quite different things. Tbat the flavour is improved if the liquid is turned from the dregs as soon as the proper strength h»3 bean obtained. That where the percolation method ia used the coffee should be ground very fine or tb.B Btrength will not be extracted. That if the ground coffee is put into the water and boiled ifa should be rather coarse, otherwiee it will invariably be muddy. That in serving the cups and cream should be warm ; the cream should be put in the oup before the coffee is poured in, but it is immaterial when the sugar is added. That a level taaßpooaf ul cf the ground coffee to each cup is the standing allowance, from which deviation can be made in either direction according to the strength desired. __^^__^_______