The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1880-11-25
How to Make Coffee.

Select with critical discrimination the
best OF genuine Mocha; or, in default Of
this, Old Government Java. Never buy
1t 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 your
self. Roast it in an iron or other stew
pan, which is thoroughly cleaned and
secured after each using. It will serve
greatly to retain the aroma to throw in q
piece of the sweetest of butter, about the
size Of a chestnut. When this is melted
it will throw around each particle of
coffee thin, buttery film, which will do
much to prevent the escape of the deli
cate coffee bouquet. Keep stirring con-
stantly. Allow to remain until the coffee
is fine, rich brown, but not until it
browns to any blackness. Grind to small
grounds, but do not make the very com.
mon mistake of grinding to powder.
Place these grounds in an earthen, or at
least porcelain lined, bowl. Cover with
boiling water. Set on q warm place on
the stove, but not hot enough to make it
boil and allow to infuse for half an hour.
Now strain. We have now an exquisite
coffee favoring.
A very delicate coffee flavoring may
be obtained by another process, as fol-
lows: Roast and grind your coffee as di-
rected in previous recipe. Now reduce
to grounds, and throw these grounds
directly into the cream before it is set
on the fire. Now, by the time the cream
is heated up to the boiling point, the
whole mass will be pervaded by q very
delicate coffee bouquet. OF course the
cream must be carefully strained before
you proceed to freeze.
It will strike the housewife at first
reading as simply incredible that the full
aroma of the coffee berry can be extract
ed without any application whatever of
fire. The experiment will delight as
well as surprise all ladies Of intelligence
and taste who once put this to the test.
The cold process was first devised sim
ply with view of preventing, as far as
possible, the escape of the aroma of the
coffee berry, which is as volatile as it is
delicate, and all ordinary processes more
or less sacrifice. Take five ounces of
best Mocha or Old Government Java,
roast and grind to . coarse powder in a
way laid down in the previous recipe,
-FOUR the grounds into a glass bottle or
decanter; pour on a sufficient quantity
Of cold water to cover the coffee, stop
the bottle or decanter close, set in q
warm situation for thirty thirty hours :;
now filter the infusion by passing it
through some fine lawn or blotting-
paper placed on a glass funnel or strain
through muslin.
This process has been tried with hot
water as well as with cold, and, while it
contradicts all prevailing impressions to
say 80, this still remains the fact, that
the cold water produces the best result.
Let each housekeeper try both the hot
and cold water process, and decide for
herself which result gratifes her the
most.
It will be observed that the delicate
and highly aromatic infusions obtained
by any of the foregoing processes will
be fully available for hot breakfast cof-
fee, for ice-cold coffee, for cohee-ice, OF
for coffee ice-cream. - Philadelphia
Times.