The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1888-02-03
MAKING GOOD COFFEE.

How 20 Produce . Fragrant beverage Flf
for the Gods.
There is nothing more delicious than
= good cup Of coffee; yet how few
housekeepers can make this beverage
in the best way. There is no excuse.
of course. for this failure but that Of
ignorance. which is but . poor plea.
considering that it can always be
mended. Every housekeeper should
acquaint herself with the special quail
ties of the different kinds of coffee, and
the process by which good coffee can be
made from each.
Miss Parloa, an authority on coffee
making. gives the following classifica-
lions Of the qualities of cofFees: There
are two kinds of eofee-the strong and
the mild. To the first belong the Rios
and the Santas; and to the second. the
Java, Mocha, Maracaibo. and. indeed
almost all the other kinds. When q
rich. smooth beverage Is desired, o
combination Of Mocha and Jnva-or
some coffee that has the qualities Of
Java-should be used; but when q
strong flavor Is hked. Rio or Santas
should be taken. The supply Of Java
meets only about one-fifth Of the do
mand For this reason many other
mild c0ffees are sold under tho name
of Java Good AaraoaibO Is equal to
Java, and Is constantly sold under that
name. A combination of ono pound
Mocha. one pound Rio. and two pounds
Java or Mararaibo will give rich.
strong favored drink, but not so
smooth as il the Rio were omitted
When buying the berry. pause for .
moment to think how you Ike your
beverage. Do you want it smooth and
full of delicate flavor? Take one-third
Mocha and the rest Java or Maracaibc.
Do you want it strong? Use all Rio.
or temper that brand by combining t.
with some one of the mild kinds.
To make good coffee. not only should
the ground coffee be measured CAREFUL
", but the water should be measured
also. tits not enough to put one cup
full only. or six tablespoonful Of coffee
In your coffee-pot. and then to pour IN
water ad libitum. Tho water should
be measured also. quart of water to a
cupful. for boiling. and = gill Of cold
water added later to make it all smooth
and well settled. Thus the good house,
keeper can always. by observing these
rules, have coffee of uniform strength
and richness. There arc many ways
of making good coffee. Il can be IL
tered with cold water or hot or it can
be boiled by being stepped first in cold
water. or having the boiling water
poured on It This last named is the
plan most commonly used. producinga
drink less smooth than the filtered cof-
fee. but with moro distinctive coffee
flavor. Coffee. therefore, carefully
made by the following rule will always
be good. if a good berry has been pro-
cured: Heat one cupful OF coffee.
ground rather coarse Put It into a
coffee pot and add an egg Stir we'll
and add quart Of boiling water.
Place over the fire. and stir until tho
coffee boils up Now stir the coffee
and egg down. and then shut down tho
cover and set tho pot where its con-
tents will only simmer during the next
five minutes At the end Of that time
add a gill oi cold water. Let the coffee
stand ut the side Of the stove for thre's
or four minutes; then strain into hot
pot and serve at once.-CAicdgo Lster-
Ocean