The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-02-07
a aooD cur OF COFFEE
uow TO MAX. r-JAvA, MOCHA AND Ri


What Is good cup Of coffee, It's an infusion
Of good, pure coffee, with its aroma fully devel-
Of IL, by proper roasting Of the berry, and With
al the virtues Of the article extracted In an info.
sion made with boiling water.
These being the objects which We hope 70
attain how csa We make gSoo cup a. a.. conss IA
called superlstively good coffee, and this must DO
made with the greatest care and without the
slightest regard 70 trouble or cost tne second 10
simply good coffee, and is good enough ior ordi-
care, but certain economical considerations are
not inconsistent with its proper preparation.
Superlstively good coffee must be made IN ac-
cordsnce with certain grand principles, concern.
Of opinion. First, the original coffee must be ripe
and old second. II must be freshly roasted and
ground third. Il must be extracted with water in
brisk ebullition fourth, after roasting and grind
ing, it must not touch metal ffth, il 10 indispen
sable to use large quantity OF coffee.
After fair experience IN various kinds OF cof-
fee, including the celebrated Cuban coffee, the
each purporting to be the best in the world it has
become profound conviction that nothing il
equal, in decacy Of flavor, or In stimulating ef-
feet, to the best of old Mocha. Many Of the
French consider that the best cup of coffee IL
made BY using equal parts of Mocha and Javas
but after repeated trials and careful investigations
Of the probable ground for this preference, am
led to believe that the Java is generally used nom
enter into the preparation Of the best coffee II is
possible to make. It is true that, In mixture or
equal parts Of Mocha and Java, We get the unsur.
passed aroma Of the FIRST with the rich BODY or
with pure Mocha in very large quantity. ss.5.-
Very fine old Mocha should be carefully
picked over, so IS to exclude every imperfect
berry. II would be well. then, 10 spread out the
coffee on platter, and expose IL for few hours
TO the sun. The next process is to roast II. This
il best done In an iron barrel, over, slow fire.
constantly turning It, allowing the grains to swell
very gradually, and examining the cohee rom
darker color than mahogany brown. 1t should
thsn be allowed 70 cool slowly, and when cool.
the grains should be carefully picked over, SO that
the coffee used shall be Of uniform color, and no
burnt particles be taken. By careful torrefca-
ton, the peculiar aromatic principles OF the berry
are developed, but when the coffee Is burnt,
there IL q quantity Of acrid) matter produced
have learned to recognize The true flavor.
As soon "a the coffee Ii entirely Geld, 1t should
be ground, neither very coarsely nor very finely
and the infusion should then be made Immediate
tsrs, which become impregpated with the aroma,
and are very highly valued, being handed DOWN.
fsmilies, It Is said, from generation 70 generation.
But the Arabs do not separate all OF the grounds
ing in wooden mortar gives to the beverage any
peculiar qualities It's well, however, to see that
The mill used for Mocha is not used for the infe-
rior varieties. 1874 a
velop the aroma as much as possible. and to ex-
tract with boiling water the pure coffee; and LOB
this purpose the vefy simplest pereolators are
the best, but they should not be made Of tin
at some Of the dealers in chemical glass and por-
celain ware In New York. These are simply per-
feet. They can be kept absolutely clean, and
coffee made with them Is never acrid, though tho
-l.-a H. III ~.tf
II You use ordinary lin filters, the coffee remains
In the joints, and always gives an acrid, disagree
able taste. It also comes In contact frequently
with the iron here, and forms ink. IT Is easy 70
magine that very small amount OF Ink can de-
stroy the flavor Of q large cup OF coffee. In the
porcelain coffee pots, the thickness of the filter 10
so great that it is sptt clog with the grains Of cof
fee, and, again, 1t Ia 30 coarse that the nquid
these difficulties may be obyiated by using at the
bottom Of the filter circular piece OF flannel,
which may be washed, and will last for Q long
time. IT,. a. L.a
ratus and the cups should be warmed with boiling
water. The coffee Is then put In and barely mois-
tened with boiling water for one or two minutes
Then q sufficient quantity OF boiling water 10
poured in, and the coffee 10 made. To make two
cups Of the best cofiee. use cup and . half OF
ground coffee, and pour boiling water through
once. having cups and cotee-pot hot. The proper
time for coffee made ia this way Is after dinner.
To simplify this process, may give sertatina
the steps for making ordinary after-dinner coffee
Heat the water 10 porcelain saucepan over the
gas II convenient. While the water Is boiling
grind the coffee. When the water has boiled, pour
It into the two coffee cups and from there into the
coffee pot to warm them. Use three cups Of water
to make two of coiee, for about one cup of water
will be absorbed. Pour the water from the coffee.
pot to the saucepan. Put In the coffee moisten lt
with little Of the hot water, and allow IL
| TO soak until the water boils sgain brskly-
Then make the coffee by pouring the boiling
| water through once. small cup Of this coffee
will be sufficient for any ordinary nervous system.
II is too strong To be taken IN quantity ct
Good brsafast coffee can be made by putting
some fresh Java on the Mocha grounds Of the
dsy before, and pouring boiling water through as
The best recipe for making ordinary coffee was
invented by the celebrated boyer. and s entirely
| In accordance with the cardinal principles just
enumerated. Take two ounces OF good ground
| coffee, Java OF Java and Ro,l put upon the IRE
in a stew ,tporcelsin lined, and stir with .
spoon until hot, nsver allowing II TO burn pour
over It pint OF boiling water and keep hot on the
Ere for Eve minutes, without allowing It to boil
finally strain through cloth, and warm again for
use, carefully avoiding boiling. The cloth ahould
be washed ont In saedistely, and may be used over
ard over again. 10 make good cafe du lat. add
to pint Of consE made as above pint Of hot
boiled milk, and ssTm 70 near the boiling point:
| strongly condemned. Boiled coffee is nearly az
bad as boiled tea, and Is great deal more COM
mon indeed, coffee IL generally made by boiling
1 with water and settling with white Of egg, fish
skin or some such substance. Il is fact theo-
retically presugpossble and actually demonstrable
| that every mobeut Of boiling drives of certain
portion OF heolAtile, aromatic principles OF the
| properties defend.-I Hearth and Home, Jan. 10.
Ltl
NEGLECT TO Bury A DEAD MAs.--Father Trask-
Of Fitchburg, Massachusetts, the violat anti.
tobacco apostle, sis tired Of being twitted about
| centensrisns. who have smoked all their lives.
| he relates thtt, ut the conclusion OF one OF the
| lectures against the use Of the weed, "a clergy
| man rose and observed, believe the argument
in this lecture conclusive believe Thousands of
tobacco-usera are poisoned TO death, and are
| chargeable With cutting short their lives. But
have difficult case to solve, and i wish the lee
| turer to solvesit i knew q man within ten miles
| Of this place,who smoked his pipe to the day OF
his DEATH and he lived 70 be one hundred and four
years Of ageE We confess We were puzzled the