The Camden chronicle. (Camden, Tenn.) 1890-current, 1897-12-10
MAKING GOOD COFFEE
New rerk Hotels Have a Man Especially
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NeH lefk hetola nave q Man Especially
For That Purpose.
II there la one particular branch OF
the culinary art In which the average
housewife prldea herself, Il ia her abili-
ty TO make good coffee. AZ FAR as COM
pounding the fayorite breakfast beyer-
age is concerned she nine times out OF
ten does not dolude herself. but ask
any man who Is the least BIZ OF a bon
yiyeur and he viii tell you that not
one woman In a hundred can make aft
ter-dinner coffee that Is NJ TO drink
The coffee that IL set before him az tho
family table Is as different from tho
clear brOwn-black stimulating LIQUID
that is served IN the clubs. restaurants
aud big hotels as is water from wine
tie wonders why this should be, but
were he 20 pay q visit to the precincts
sacred 10 the stewards OF our large
hotels, and there learn just how much
time, care and money Is devoted TO the
preparation OF this one coucomltant OF
a well-seryed dinner his respect for
the housewives efforts would probably
Increase, while his enjoyment Of the
poat-prandial nectar would doubtless
be augmented.
One OF the most important officials
In every large hotel and restaurant I'm
the city Is known as the coffee man"
His sole duty consists in buying, blend
ing 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 partic-
ular kind OF coffee pot or urn to be
used in connecting the beverage.
The views OF the Waldorf coffee man
differ from those Of the superintendent
of the Imperial; at the Fifth Avenue
another blend and another mode OF
compromising are adopted while at the
Arena the method OF coffee making Is
peculiarly their own. At the Waldorf
the blend favored for breakfast coffee
is two-thirds OF a pound Of Mocha to
one-third of Java. The Waldorf cof-
fee man does not favor coffee that is
finely ground, soaks Il In cold water
for a full hour before il is put in the
large sleeves of the countless huge sill
yer urns OF the establishment. For
breakfast he uses about one pound Of
coffee to five quarts of water; this is
poured through the sieve and strainers,
which are arranged in the urns ia the
regulation French coffee-pot fashion,
four times The result is a clear, am
ber-colored liquid Of excellent flavor
and strength.
For the after-dinner coffee he pre-
fers a blend that is composed Of rather
more Java than Mocha, and but four
parts OF water are allowed to the
pound. The process of making is the
same.
At the Arena coffee is made on the
tables in Viennese coffee pots, by what
is known as the steaming process.
There the mixture consists of equal
parts of Mocha and Java. About one
ounce is allowed to each individual pot.
The pots themselves are quaint-look-
ing affairs of hammered brass, porce-
lain lined, and with glass tops. I'm
derneath is swung a small spirit lamp
In the body of the pot is placed o suf-
ficient quantity of cold water, while
the allotted onuce of Mocha and Java
is put, perfectly dry, and very finely
ground, in the glass top. When the
water boils the steam slowly ascends
through a tube, and as it permeates
the dry coffee, drop by drop the pure
coffee essence falls into a receiver, with
the result that a perfectly pure, full
favored coffee of the richest strength
is obtained. This process is also used
by many Of the quaint restaurants af-
fected by the foreign element, but the
coffee used is the strong black blend
popularity known as Turkish.
At both the Imperial and the Fifth
Avenue the Mocha and Java mixture
is favored, but at these hotels both
! French and Viennese pots are tabooed.
and the old-fashioned method OF
straining the coffee through a flannel
bag prevails.-New York Times.
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