Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-10-09
CARE IN MAKING GOOD COFFEE.
Inc New York Hotels Have a Man Es.
pccfaliy for That Purpose.

The New York Hotels Have n Man E..
pecfaliy for That Purpose.
From the New York Times
III there Is one particular branch of the
culinary art in which the average house,
VIE prides herself. It Is in her ability IN
make good coffee. As far as compoundiap
the favorite breakfast beverage is con-
cerned she nine times out OF ten does not
delude herself. but ask any man who is the
ieast OIL OF a bon viveur and he will tell
you that not one woman in a hundred can
make after-dinner coffee that is fit to drink.
me coffee that is set before Mira at the
family table is as different from the clear.
brown-black stimulating liquid that is serv-
ed In the clubs. restaurants and big hotels
as Is water from wine. He wonders why
tnis should be, but, were he TO pay a visit
10 the precincts sacred to the stewards Of
our large hotels and there learn inst how
niuch time. care and money is devoted 10
the preparation OF this one coacomitanf of
a weIi,served dinner. his respect for the
housewives efforts would probably Increase
while his enjoyment of the post-prandIai
nectar would doubtless pe augmented
one OF the most important officials in
every large hotel and restaurant in the city
Is known as the coffee man" Ills snla
duty consists in buying. blending and max
ing the gallons of coffee that are consumed
daily by the guests. He is very apt to have
pronounced Ideas regarding blends and
mixtures. but his fad par excellence is the
particular kind of coffee pot or urn to be
USED In connecting the beverage
The views of the Waldorf coffee man dif-
Ter from those of the superintendent of the
imperial; at the Fifth Avenue another
blend and another mode of conipoundia.
are adopted. while at the Arena the method
OF coHee making is peculiarly their own
AT the Waldorf the blend fayoraa for
breakfast coffee is two-thirds Of a pound of
Mocha to one-third of Java. The Waldorf
coHee man does not favor coffee that is
alGs IL
full hour before it is put in the large
sleeves OF the countless huge silver urns of
lne establishment For breakfast ne uses
ABOUT one pound of coffee 10 iiv. quarts Of
water; this Is poured through the sieve and
strainers, which are arranged in Tho ,lrus
In the regulation French coffee pot fashion.
-FOUR times. The result is clear. amber
colored liquid of excellent flavor and
strength.
For the after-dinner coffee he prefers a
blend that is composed OF rather more Java
than Mocha. and but four quarts of water
are allowed to the pound The process OF
making is the same
AT the Arena coffee is ma lie On the tables
In Niennese coffee pots. by what is known
as the steamlng process. There the mix
lure consists of equal PARIS of Mocha and
Java. About one ounce is allowed to each
individual pot. The pots themselves are
quaint-looking affairs of hammered brass.
porcelain lined, and with glass tons I'm
derneath is swung a small spirit lamp In
the body of the pot is placed a sufficient
quantity of cold water. while the allotted
ounce OF Mocha and Java is put perfectly
dry and very finely ground. in the glass top.
When the water boils the steam SLOWLY as
cends through a tube. and as it permeates
the dry coffee, drop by drop the pure coffee
essence falls into receiver. with the re-
suit that perfectly pure fuli-havored cof-
Zee OF the fullest strength is obtained. This
process is also used by many OF the quaint
restaurants affected by the foreign element.
but the coffee used is the strong black blend
a. iSh
fee is also made in the Niennese pots The
mixture consists of equal parts of Rio
Mocha and Java, TO which has been added
tablespoonful OF dark brown sugar, a
tablespoonful of rum and d iilueur glass of
kummel
AT both the Imperial and the Fifth Ave-
nue. the Mocha and Java mixture is favor
ed, but at these hotels both French and
Viennese pots are tabooed and the old-fash-
Toned method of straining the coffee
through a flannel bag prevails