The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1894-08-19
HOW TOMAKECOFFEE
THERE ARE MANY WAYS, AND CON-
NoissEuRs DIFFER IN TASTES.

Not Widely Used or Known.
Have you ever passed place where q
person was making coffee and inhaled
wandering breeze of the delicious, in
spring fragrance? Every cup of coffee
that is drunk should smell and taste
just like that fragrant odor, which was
the veritable soul Of the berry seeking
to escape from its transmutation into
liquid Unless you can arrest that slip
perry sylph Of opulent fragrance or pre-
vent the entire escape from your coffee
pot before serving you are no expert,
but q bungler.
The amount of badly made coffee that
is inflicted on the public is simply enor-
nous. One connoisseur says that there
are not 20 places in New York, outside
of private houses, where a first rate cup
of coffee can be counted on Another
man about town says this IS gross ex-
aggeration, declaring that no MAN is
sure of "a fine cup Of coffee i'll more than
half dozen places in this city. Coffee,
to be ft for civilized drinking, should
be made, he asserts, on the principle of
little and often Size in art is of all
sizes. and bulk in coffee making runs
the risk of Il dreadful discount in the
appreciation of the learned
The best kind Of coffeepot is one
that has u filter. They can be had of
many sizes and shapes, all the way from
simplicity to an extreme of elegance.
To secure good infusion quickly the
ground coffee should be placed in the
cylinder on top of the coffeepot, the
strainer should be pressed down Oh top
of the coffee, and the boiling water
should be poured over so that the infu-
sion runs slowly. While it filters the
pot ought TO stand III a vessel containing
very hot water, so that the infusion
may keep u high degree of heat without
allowing it TO boil. Boiling is the spoil
ing of coffee.
If you are making coffee for a good
many, take = pounds of Java, / = OF
Maracaibo, q pound of Mocha and
gallons of water. The Mocha, which is
meant for the aroma or bouquet, should
have been but slightly roasted; the Mar
acaibo, which is for color, should be
we'll roasted, and the Java, which is for
body and effect, should he roasted just
between the two.
Cafe q Ia TurQue is made in a pecul-
lar way and only appreciated by pecul-
lar people. The recipe for its compo-
sition Is this: Take Java and Mocha in
equal proportions; grind and pass
through q very fine sieve. Put ordinary
black coffee, rs many cups ms needed in
II coffeepot, and for each cup add tea
spoonful of the sifted coffee and a lump
of sugar. Boil this for two minutes;
then take it off and pour i'll a little cold
water TO settle it After it has stood n
few minutes serve it with powdered
suga-'.
Iced coffee, in New York style, is
merely cafe noir that has been cooled i'll
china freezer by placing ice around it,
slightly sailed. For what is called
mixed coffee pint of milk, gill of
cream, gill of strip and quart of
black coffee subjected TO the same cool
ing process and served when Just thu.
side of freezing is considered proper
caper by all who are not real coffee
connoisSeurs.
Brandy coffee is prepared by some in
the same way-a gill of brandy and
ounces of sugar to the quart of coffee
taking the place of the other ingrs-
dients. But brandy coffee to most per
sonS means cup of cafe noir, over
which 4 spoonful of brandy, poured OH
lump of sugar, has been burnt just
rs the blue fringed golden flame is ex-
piring the spoon should slip into the
coffee, and after one deft stir the con
tents of the cup should glide down the
gladdened throat.
A sherbet of coffee is quite fashion
able now and quite delicious if properly
made. To quart of coffee add quart
of double cream and - ounces of sugar.
and If You wish TO be very chic add Il
few drops Of vanilla essence. Then put
this i'll freezer with sailed ice sur
rounding, keep the sides free rs fast rs
the ice begins to cling, and when it has
reached congclation serve i'll glasses
Another fashion of coffee drinking,
which was first introduced into this
country by the Mcxicans at the New
Orleans exposition 10 years ago, and
which is held III high esteem by some
bon vivants, is to make coffee in the
French way without boiling and then
mix it with the very richest chocolate
half and half. or one to two or two to
one, the second proportion being per-
haps the most frequent. This is to be
served with whipped cream topped with
little sugar dust The Mcxicans used
10 use tho Soconosco chocolate which is
| madc with n cinnamon addition and is
rich beyond description.
In spite of the injunction about gild-
ing refined gold or painting tho lily.
restless humanity has attempted to i'm
prove on coffee i'll worse ways than by
marrying it to chocolate. For instance,