The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-02-08
A Cup Of Cofree.


any one can make q cup of coffee, but
not every one can make sscoffee that I ;s
conee-" This requires q little AM ]
some practice, and = great deal Of pairs.
taxing. 1t can not be denied that there
Is conee and coffee. There Is what I
Will venture to denominate sshotel cot
iee-very black and strong, but alto
gether wanting in delicate flavor and
aroma. Then there is the "domestic
conee" IN all its various stages of un-
oeroolled, over-boiled and warmed owen.
Also me weak milk-and-water coffee.
lot All pleasures of taste derived from
which one might as well partake of weak
!nerp tea- There Is, too, the well-known
muddy coffee-the convenient scape-
goat for the morning irritableness of
pater fAmilias, and the snobbishness of
.anecdonate brothers and dutiful sons
!Also the raw coffee, and the burned and
libitter coffee, and the coffee that brings
with 1t not altogether agreeable sug-
gestion of the fish keg in the cellar, and
the coffee that has to one flavor of Rio
sabouttwo or three fiavors OF egg. Last
+iy,l there Is the coffee highly seasoned
with 8 preparation of carrots, bar
ley, chiccory and the like, with a lit
ties very httle-Java, or Rio, ruined
i'm the compounding thereof. Coffee is
much like bread. You can not make q
faultless loaf unless the flour that enters
into its composition be without flaw;
nor can you make q cup of coffee that
IS beyond criticism from an inferior
quality of berry.
Beginning with the best berry in the
market, we are ready to brew our rep
resentative cup of coffee. The berry
must first be Drowned, unless you are
sure of getting what you want ready
drowned at the shops, in which case you
viii be saved some work, and not q lit
tie worry. Otherwise, put q not too
large quantity into dripping pan, and
set into the oven The oven must be
hot enough to roast thoroughly, and not
too slowly, but not hot enough to scorch
= single kernel A few burned grains
ruin, or at least greatly injure, the flavor
OF the whole Yet it must not be left
tough and underdone, or the coffee win
be most unpalatably raw. A continual
iwatchfulness and considerable stirring
are indispensable. The color must not
be brownish yellow, but rich, golden
brown-decidedly 6roaoss, but with gold
en- tint. The next thing in order Is to
put it through the mill. Grind to me-
dunn fineness. One heaping teaspoon
ful-a- very large one-of the ground
berry will be sufficient for each cupful
of coffee required, il the berry be of the
best. Put into a teacup or bowl, add q
little yelk of egg g-you can use the white
If you wish, but the yelk Is better-not
enough to wet the coffee, but Just enough
to barely moisten it. Stir well together; !;
add cold water enough to cover the
ground coffee; let it stand five or ten
minutes, then turn into the coffee-p !;
add two cupfuls of boiling water cover
the spout of the coffee-pot; let it come
to boil, then draw back 10 the edge of
the stove, where it will not boil, but keep
near boiling for four or five minutes
longer; then fill up and carry to the
table. s.,,.--.
Another important factor in, the
making of coffee Is the coffee-pot. This
must be kept bright, smooth and sweet
inside, which can only be compassed by
lemptying and washing after each time
using. This takes bat 8 moment or two,
and the better flavor of the coffee win
recompense for all extra trouble. Many
housekeepers have mania for making
a great quantity of coffee, and warming
over what Is left fer the next time, and
even for the next two or three times.
This Is not so good economy (though
supposed to be better) as to make just
sufficient for each meal, having nothing
over either to save or to throw away.
The cups must be large, and if possi-
BILE, fine and of not too thick ware; and,
if not tolerably new, at least sound and
well preserved. An old cracked cup,
rough and dark, and nicked at the edge,
is enough TO spoil ones relish for coffee,
be itever 50 daintily made. Nor must
you in your excess of generosity or hos
pitality turn it full and stopping over
into the saucer. This is enough not
only 10 ruin ones appetite for coffee,
but almost for breakfast itself. At least
half an inch of cup at the top should al
ways be left untitled. The cream-pitcher
and sugar-bowl demand thought.
SKINNED milk and brown sugar spoil
the best cup of coffee that ever was
brewed.D The cream need not-in fact
must not-be too rich or thick; nor
must It be dry or in chunks, but pure,
fresh, and smooth-howing. The sugar,
if not white, must at least be very light
colored and pure ~ -
Above all, do not season the cups
, yourselfs but pass the sugar and cream.
ilnless YOU wish, at the last, to defeat the
success which you have been at such
painstakine care to achieve. What will
suit one for quantity viii be far from
pleasing another; and q very little too
much or not quite enough of one or the
other may prove altogether fatal to the
relish of the cup.-C0r. Country Gen
tlensdn. - EiA--