The labor world. [volume] (Duluth, Minn.) 1896-current, 1897-10-02
HOW GOOD COFFEE is MADE.
Different Methods In Use at New YORK
Hotels and Restaurants.

Different Methods In Use at New AoFK
Hotels and Restaurants.
If there is one particular branch
of the culinary art in which the av-
erage housewife prides herself, it is
in her ability to make good coffee.
AS far as compromising the favorite
breakfast beverage is concerned,
she nine times out of ten does not
delude herself, but ask any man
who is the least bit of a bon viveur
and he will tell you that not one
woman in 100 can make an after
dinner coffee that is fit to drink.
The coffee that is set before him at
the family table is as different from
the clear, brown black stimulating
liquid that is served in the clubs,
restaurants and big hotels as is wa
ter from wine. He wonders why
this should be; but, were he to pay
visit to the precincts sacred to'the
stewards Of our large hotels and
there learn just how much time,
care and money are devoted to the
preparation of this one concomitant
of a we'll served dinner, his respect
for the housewives efforts would
probably inc1 ease, while his enjoy
ment of the postprandial nectar
would doubtless be augmented:
One of the most important officials
in every large hotel and restaurant
in the city is known as the "ooffee
man. His sole duty consists in
buying, blending and making 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
coffeepot or urn to be used in con-
cocting the beverage.
The views of the Waldorf coffee
man differ from those of the super
intendent of the Imperial At the
Fifth Avenue another blend and an
other mode Of compromising are
adopted, while at the Arena tho
method of coffee making is peculiar
ly their own. At the Waldorf the
blend favored for breakfast coffee is
two-thirds Of pound of Mocha to,
one-third of Java. The Waldorf COT.
fee man does not favor coffee that is
finely ground, but. soaks it in cold
water for full hour before it is put
in the large sieves Of the countless
huge silver urns Of the establish
ment. For breakfast he uses about
a pound Of coffee to quarts Of wa
ter: This is poured through the sieve
and strainers, which are arranged in
the urns in the regulation French
coffeepot fashion, four times. The
result is clear, amber colored LID.
uid of excellent flavor and strength. !.
For the after dinner coffee hepre-'
fers blend that is composed Of
rather more Java than Mocha, and
but quarts of water are allowed to
the pound, The process of making
is the same. T. r.S.&'1.@c@.. <%.z$ :.
At the Arena coffee is made on
the tables in Viennese cofeepots by
what is known as the steaming
process. There the mixture consists
Of, equal parts of Mocha and Java.
About an ounce is allowed to each
individual pot. The pots themselves
are quaint looking affairs of ham,
mered brass, porcelain lined and
with glass tops. Underneath. is
swung a'small spirit lamp. In the
body of the pot is placed a sufficient
quantity of cold water, while the al
lotted 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 per-
meates the dry coffee drop by drop
the pure coffee essence falls into q
receiver, with the result that per-
fectly pure, full favored coffee Of
the fullest strength is, obtained. This
process is also used Dy many of the
quaint restaurants affected by
foreign element, but the coffee used
is the strong black blend popularity
known as Turkish. Russian coffee
is also made in the Viennese pots.
The mixture consists of equal parts
of Rio, Mocha and Java, to- (Which
has been added a tablespoonful of
dark brown sugar, a tablespoonful
of rum and a liquor glass of kqm-
mel. H.,
At both the Imperial and the Fifth
Avenue the Mocha and Java mix
ture is favored, but at these hotels
both French and Viennese pots are
tabooed, and the old fashioned meth
cd of straining the coffee through
flannel bag 'prevails.-New York
Times.
Antiquity of Welsh Melodies.
The antiquity of many Welsh
poo1o1;o. ;cF +rooo1 with 6iffic1lfv