New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-02-16
COFFEE MAKING.
SOME EXCELLENT ADVICE.

Tothe Editor OF The Tribune.
Sir: The Tribune of sunday last contained descnp'
ton of the best, and, in fact, the only process OK
making tea in such a manner to obtain the full
benefit of the flavor and fragrance OF the leaf Inc
article likewise drew attention TO the extraordinary
and almost universal ignorance which prevails on the
subject small as is the number Of persons who
possess the gift Of being able to make good tea there
are even fewer who know how to make good coffee.
In the first place the bean should be roasted az
home within twenty four hours OF being USED Inc
roasting is far delicate operation to be con-
fded to either the grocers coffee merchants VINO IN
yariably subject the bean TO much too severe fire.
They a dark brown, or even to black Color
charrng to the core and thereby not only dcpF1hs
it OF the major portion Of it, aroma but also renuer
ing 1t nten ely bitter Indeed, it is but hte better
than 50 much charcoal. Now the coffee bean, IN It's
natural state, is exceedingly sweet, ana contains
considerable amount of sugar. To retain this quality
it should roasted beyond very light or amber
brown. Coffee made from beans thus freq possesses
flavor 50 exquisite that # would be almost sacrleSe
TO add either sugar or cream
Another why the process Of roasting should
never be ntrsed either the dealers or grocers Is
that the majority Of them in the habit Of adding
quantity of water in the proportion of about i've gal
Ions to every hundredweight. The addition OF the
water made to the coffee just before the Latter Is re-
moved from the roasting ylinder, and although good
deal passes of in steam, certain percentaSe soas INTO
the bean and renders IL heavier Nhlic TINS Is oo-
viousy to the advantage Of the dea!er it IS far from
being 80 10 the consumer. For the moisture imbibed
by the bean In It's heated condition tends to render
il stale and to destroy only it, freshness but any
remaining aroma that may have been lett after tho
roasting.
As cafeau lait is, however. the beverage which
finds most favor in this country, few words on the
subject OF preparing II may be OF interest," In oruer
to make auait to perfection, Il B, necessary 10
have every vessel used Ia the process just heated Win
III. ANY I'm D
i, Injurious to the flavor and aroma OF the coffee.
any that has a muslin lined receptacle Tor the ground
Will do A large teaspoonful OF finely and recently
ground coffee must be allowed for every beddasteup-
nll OF cafe alI- lait that wishes To make. Inc
boiling water should then be poured upon IT,
While the water is pcrcola'lnE through the
powder. i saucepan containing the ,are amount OF
milk that one has used Of boiling Wacr in his coffee
Dol should he placed on the fire the milk must DO
thoroughly heated bur under no circumstances per
mlttcd TO boil For the flavor Of the boiled muH
would destroy tho flavor Of the coffee. As soon az
the boiling water has gone through the powder, IL
should be emitted of the coffee pot mo previous
lv-heated Jug and then poured back again on TO the
coffee a second, and ultimately a third time. ms
DONE the coffee should be poured into the saucepan OF
milk and be kept the fire for another minute or
two in order 10 be still further heated Ouder no CIR
cumsances. however, must IL be allowed 10 boil.
Then the cafe-au-lat is ready for drinking l have
the honor 20 be. sir, your obedlent servant.
Ncw-l Ork, Feb H. 1880. AJCIiA,