The union Democrat., 1871-06-17
Good Cup of Coffee.

What is a cup Of coffee? 1t is on infusion
of good, pure coffee, with its aroma fully de-
yeloped, without loss or destruction of any
portion of it, by proper roasting of the berry,
and with all the virtues of the article ex-
tracted is an infusion made with boiling
water.
After picking over, the next process is to
roast it. This is best done in an iron barrel
over very slow fire, constantly turning it,
allowing the grains to swell very gradually,
aud examining the coffee from time to time,
to see that it does not become of darker
color than mahogany brown. 1t should
then be allowed to cool slowly, and when
cool the grains should be carefully picked
over, so that the coffee used shall be of uni
form color, and no burnt particles be taken.
The principle of making good coffee is to
develop the aroma as much as possible, and
to extract With boiling water the pure coffee !;
and for this purpose the very simplest perco-
lators are the best, but they should not be
made of tin. Filtering coffee-pots of porce-
lain are to be had at some of the dealers in
chemical glass and porcelain ware in New
York. These are simply perfect. They can
be kept absolutely clean, and coffee made
with them is never acIid, though the extract
YOU use ordinary tin filters, the coffee remains
in the Joints, and always gives an aerid, disa-
greeable taste. 1t also comes in contact fire.
quently with the iron here, and forms ink.
1t is easy to imagine that 4 very small
amount of ink can destroy the flavor of a
large cup of coffee. In the porcelain coffee
pots, the thickness of the filter is so great
that it is apt to clog with the grains of coffee,
Al ~ y
not come through perfectly clear. Both ci
these difficulties may be obviated by using at
the bottom of the filter circular piece OF
flannel, which may be washed, ard will last
for a long time.
Before putting in the ground coffee, the
apparatus and the cups should be warmed
with boiling water. The coffee is then put
in and barely moistened with boiling water
for one or two minutes. Then sufficient
quantity of boiling water is poured in, and
the coffee is made
To simplify this process, / may give seria-
tim the steps for making ordinary after din
ner coffee: Heat the water in q porcelain
saucepan over the gas, IT convenient.
While the water is boiling, grind the coffee.
When the water has boiled, pour it into the
two coffee-cups, and from these into the cof-
fee-OOe 10 warm. Use tuIcS Cu VI nueCA "
make two of coffee, for about one cup of wa
ter viii be absorbed. Pour the water from
the coffee pot to the saucepan. Put in the
coffee, moisten with little of the no. water,
and allow it to soak until the water boils
again briskly. Then make the coffee by
pouring the boiling water through once. A
small cup of this coffee will be sufficient fol
any ordinary nervous system. 1t is toe
strong to be taken in quantity at breakfast.
Good breakfast-cofee can be made by put
ting some fresh Java on the Mocha grounds
CT the day before, and pouring boiling water
through as before.
The best recipe for making ordinary coffee
was invented by the celebrated Soyer. Take
two ounces of good ground coffee Java, Oh
Java and Rio) put upon the fire in a stew
pan porcelain lined). and stir with spoor
until hot, never allowing it to burn; pour
over it pint of boiling water, and keep ho