The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1883-02-01
How 70 Make Coffee.

How 70 Make Coffee.
Chicory may be a good and whole
some root, but il is out of place in i
cup of coffee. There is no affinity Of
one to the other, and no reason on earth
why they should be joined except Tor
the purposes Of the seller Those who
. tell You that they rather like chieory in
their coffee are not TO be reasoned with,
any more than they who like their clar-
ct sour, like the economical Scotchman
in the story, OF their oysters high like
George Ii. Coffee has no fellow, and 90
mix il with anything else is to deprave
the noble berry. The amateur, 10 BE-
safe, must buy his coffee VIII lc, taking
care even then that he has the true ard.
Gle; for the ingenuity OF wicked men
has gone so far rs TO fabricate imitation
colee-berries. Those who alect TO he
real copnoisseurs buy their coffee sew
eral years before they use IT, ago being
held to mellow and ripen the berry.
The next care is the roasting, which OF
course shoul be done at home. Dean
Swift always roasted his coffee with his
own illustrious hands, ''in an engine
for the purpose SO Pope told Pr Ar
buthnot. What that engine was we
should ike to know for, strange as it
may seem, and proof of the gross g-
norance which surrounds this part of
the subject, there is not now eXlant any
simple coffee roasting apparatus such
as the bachelor Of mo lerate means and
sma app lance can use with his own
hand. There are several patent ma
chimes OF elaborate construction, of
which the best is cylinder which
goes round by clock work; but their
fault is that they roast m re than is
necessary for one mans us :, and coff e
to be good should be fresh roasted
the day it is made. The volatile ele.
ments in which so much Of the value as
well as the favor OF coffee resides
, speedily eyaporate after they have once
been developed by the action OF fire.
. The next step is the grinding, or rather
pounding; for coffee, for the due evou-
ton OF its ethereal essence, SHOULD be
bruised into q more or less fine powder
not cnt, as it is in all the grinding
machines of commerce. The Easterns,
who are the best OF colee-makers, lay
great stress OH this point They ruse
their coffee with a pestle and mortar, 50
/. as to preserve the oily particles in great.
est perfection, and reduce it to fine
, powder. which is cooked in water like
, soup and wholly consumed This Inst,
however, is detail which the amateur
need not follow unless his taste has been
; so far Orien allied as to prefer the
! thick, muddy decoction of the East Ia
the.more artificial product OF the West.
The coffee being ground, and no more
! ground than is needed for immediate
, use, now comes the all-important proc.
/ ess OF making The $ mplest way o.
! making coffee is the est, ways ear
ing in mind that the object is 10 secure
the union OF the coffee with the waterai
! the exact pontoi boiling, neither efort
!, nor aCter--a process which is d
! momentary and delicate somcth No be
' tween infusion and decoction There
> are two ways Y which it can be accom-
+ pl,shed. The first is to pour the watel
on the coffee, which is the more common
= practice the other is TO throw thu
, coffee into the water, which j.
far the more simple. All tha
! is needed is saucepan narrower at tn,
! top than at the bottom, with Ions
!, wooden handle. Into this measure pou
Z the exact quantity OF water required
!, the proportion OF which to coffee IS
!, matter OF taste. Setting the saucepan
n over brisk fire, and with your measure
: of coffee ready to hand. watch for I'll,
Z large bubbles to appear. Then take th
! saucepan oil and throw in the coffee
and with shake or two put i back Of
1 the lire for 4 couple OF seconds. TAX
: lOinufps before nour'nfr off infO fhn en-