Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1884-02-09
COFFEE MAKING,

by an English scientist in a lecture that
seems to have attracted much attention,
which, it is to be hoped, may follow the
subject on this side of the Atlantic. We
use Tor waste more coffee than any other
nation in the world, and yet it is almost
impossible to get a decent cup of that
when properly made) healthful as well as
grateful beverage in any restaurant or
hotel in the United States and very rarely
even in private families is it known. TIE
articles used in imitation or adultera.ion
Of coffee include all the cereals and the
date.stones, chicory, decayed wood, and
probably numerous articles not in.
ventoried or caJalogued by coffee
merchants. In fact, it seems COM
mon superstition in American households
that a hot bitter drink is all that is
wanted, aud the name of coffee is applied
to anything furnished to supply this want,
while as to the hotel and restaurant keep.
ers, they entertain generally the most SUI
preme indifference to the taste of custom
ers. and are careless alike of the source and
of the sanitary value of the drink. And
what is still more depressing is the fact
that in families or hotels, where real coffee
ia secured as the basis of the beverage, it
is wasted in the treatment. Now coffee
properly made is an important brain stimu-
liant, and used at proper times and in rea-
sonable quantity Is valuable aid to diges-
ton. 1t is not, in the least, to be replaced
by chicory CT any of the ingenious imita.
tions-date. coffee, ETC., which have Is
Other value than that of hot drinks con-
tai1 ing sugar and milk, while the real
coffee berry, treated as it is in most Ameri-
can families, roasted to carbonization, and
boiled to vaporlzation of what may remain
OF the aroma, is simply bitter deceit
The 0rientals, who use coffee t. a much
greater extent than we, are careful in
their selection and preparation of it. TIE
varieties preferred are Mocha and Mar
Unique mixed, and the roasting is per-
formed every day the pulveriza!ion when
wanted. This is done in a mortar; the
berry, roasted to a light brown, to the
point at which, with a strong pressure be-
tween the thumb and forefinger, it will
break crispy without any tendency to pull
verize, is pounded to animpalpable powder,
placed in little copper vessel called an
ibrik and boiling water poured on it. The
ibrik then being replaced for moment on
the fire to restore the heat taken up by the
metal, the fluid is poured into the cup and
drunk, grounds and all. II thoroughly
prepared, the coffee should be in a condi-
ton rather resembling chocolate than the
beverage we prepare; but even SO it is
doubtful if the method known as the Turk
ish is as good as the French manner of an
infusion.
To prepare this properly the same care
must be employed not to overcast the
coffee. Some people do that systemat-
ically, supposing that the bitterness added
to the infusion Tor decoction, as it is gem
erally) is more coffee, while it is really
only more SCOT, the coteine being decom-
posed and the finer elements vaporized by
excessive heat, as may be perceived in the
aroma of coffee diffused through the house,
while it ought to remain in the berry till
wanted. The great secret of good coffee
is in this roasting point, which must be
marked by perfect equality of color and
the moderate brown which simply indicates
crispness. II too little roasted, it clogs
the mill if too much, it goes to powder
and will not settle clear.
When properly roasted, a heaping table
spoonful for each cup to be made should be
placed IN blggln provided with inter,
and the requisite quantity OF water, freshly
boiled, poured on it and allowed to filter
through. The fineneas of the powder will
be indicated by the time occupied in filter
ing, and the biggin should be kept where
the temperature of the infusion will be
maintained at near the boiling point, 1t
may be poured back to filter the second
time. Ii it runs through rapidly it will be
tasteleas, and require several times passing
through. If too slowly, the coffee cools
before it is made. This point little ex-
perience will determine.
Under no circumstances should the coffee
be allowed to boil even for minute. This,
while it seems economy, is utter waste, as
the essential portions of the coffee are thus
driven off in vapor. New York Evening
Post.