Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1880-11-26


Select with critical discrimination the best
of genuine Mocha; or, in default of this (ior
Mocha is really very scarce in our market y
Old Government Java. Never buy it as
roasted and ground in our stores. In these
processes and in the keeping some Of the
finest of the aroma must necessarily be lost.
Roast your own coffee and grind your own
coffee vonrself. Roast il in an iron or other
stew-pan, which is thoroughly cleaned and
secured after each using. Ii will serve great
" TO retain the aroma. Throw in piece Of
the sweetest of butter, about the size of a
chestnut When this is melted it viii throw
around each particle of coffee a thin, buttery
film, which will do much to prevent the es-
cape of the delicate coffee bouquet. Keep
stirring constantly. Allow to remain until
the coffee is fine, rich brown, but not until
it browns to any blacknCss. Grind to
small grounds but do not make the very
common mistake Of grinding to powder.
Place these grOun is in an carihcn, or At least
porcelain-lned bowl. Cover with boiling
water Set on a warm place on the stove,
but not hot enough to make it boil, and al
low to infuse for half an hour. Now strain.
We have now an exquisite coffee ilavorlnG.
A very delicate coffee favoring may be
obtained by another process, as follows ::
Roast and grind your coffee as directed in
previous recipe. Now reduce TO grounds
and throw these grounds directly into the
cream before il is set on the fire. Now, by
the time the cream is heated w TO the boil
ING point, the whole mass will be pervaded
by a very delicate coffee bouquet. of
course the cream must be carefully strained
before YOU proceed to freeze.
Il viii strike the housewife at first reading
Us Simply incredible that the full aroma Of
the coffee berry can he extracted without any
application whatever Of fire. The exp, riment
will delight as well as surprise all ladies OF
intelligence and taste who once put this 10
the test. The cold process was first devised
simply with view Of preventing as lar as
possible, the escape of the aroma OF the
coffee berry, which is as volatile as it is del
icaie, and all ordinary processes more or less
sacrificed. Take five ounces of best Mocha
or Old Government Java, roast and glind TO
4 coarse powder in a way laid down IN the
previous recipe, pour the grounds into a
glass bottle or decanter; pour on a sufficient
quantity of cold water to cover the coffee,
stop the bottle or Gecantcr close, set in a
warm situation for 80 hours now filter the
infusion by passing il through some fine
lawn or blotting paper placed on glass fun
mel. or strain through muslin.
This process has Lcen tried with hot water
as well as with cold, and, while it contradict.
all prevailing iGipressi>ls TO say 50, this still
remains the fact that the cold water pro
duces the best result. Let each houSekeepcl
Try both the hot and cold process. and decid,
Tor herself which result gratitics her th,
most
1t will be observed that the delicate aGt
highly aromatic iniusiuns obtained by any %
the foregoing processes will he fully avail
able for hot breakfast coffee, for ice-colO
coffee. for coffee ice. or cor coffee icc-crcam