The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1898-11-02
HOW GOOD COFFEE is MADE.

HOW GOOD COFFEE is MADE.
Different Methods In Usc at New York
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 compounding the favorite
breakfast beverage is concerned,
she nine times out of ten does not
delude herself, but nsk any man
who is the least bit of 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 Mt
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
a 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 well served dinner, his respect
for the housewives efforts would
probably increase, 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 coffee
man." His sole duty consists in
buying, blending and making tho
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
nun differ from those of the super
intendent Of the Imperial. At the
Fifth Avenue another blend and an
other mode Of compounding are
adopted, while at the Arena the
method of coffee making is peculiar.
ly their own. At the Waldorf the
blend favored for breakfast coffee 10
twothirds Of pound Of Mocha to
One-third of Java. Tho Waldorf cof.
fee man does not favor coffee that ia
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 liq.
uid Of excellent flavor and strength.
For the after dinner coffee he pre-.
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.
At the Arena coffee IA made on
the tables in Vienneae cofSeepots 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 small spirit lamp. In the
body Of the pot is placed sufficient
quantity of cold water, while the al
lotted ounce Of Mocha and Java ia
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 a
receiver, with the result that per-
fect1y pure, full favored coffee 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 popularity
known as Turkish. Russian coffee
is also made in the Viennese pots.
The mixture consists of equal parts
Of Bio, Mocha and Java, toAvhicb
has been added tablespoonful Of
S&i1H dark brown sugar, Is tablespoonful
Of rum and liquor glass Of kum.
mel.
at both the Imperial and the Fifth
Avenue the Mocha and Java mix
ture is favored, but at these hotela
both French and Viennese pots ara
tabooed. and the old fashioned meth.
cd Of straining the coffee through a
flannel bag prevails.-New York
Times.