The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-08-05
COFFEE OF THE NATIONS.
Modes in Which Various People ir
New York Make the 6eVerag.
New York SUM

A social worker who has mingled with
people Of many nalionalities While pursu-
ing his profession in New York has gath
cred a collection of different methods of
making coffee The oldest of all these
REGIMES was given to me by an old Irish
woman. whom I found at breakfast dur
ing an early morning visit she says
Have a cup of coffee at least. mss,
she begged when / refused to partake OF
the entire meal. L get most delightful
flavor to all my coffee. and III tell you
how it's done. Just after it comes to the
boil | drop III q piece of salt Goldfish and
let it stand for two or three minutes, sure
it changes the flavor entirely. Did you
ever taste any like it. MISS
Il never had, andtI hope L never snail
Notwithstanding the American idea
that to preserve the aroma coffee should
he made il a tightly covered pot almost
an foreigners make it in an open sauce
pan Curiously enough the best American
cup of coffee / ever tasted was also made
in this way.
urban home of a New York judge The
making of the coffee in this household
almost amounted in solemnlty TO the dlS-
nifty of a religious ceremony. Inc ms
| tress of the establishment herself at
| tended to 1t.
..One-duarter of a pound of coffee, fresh
| " ground was delivered by the grocer
three-quart saucepan, which was then
| filled with cold water and placed on the
| fire.
las the water heated the lady stood be-
| side il with d long spoon and gently
| touched the grounds on the surface, press
ing them slowly under, little by little. BY
the time the water had reached boiling all
| the grounds had disappeared, and upon
| its bubbling up once it was removed and
allowed to settle for full five minutes.
| 1t took a whole half hour in the max
| ing. but when it was served the trouble
was found well worth the While.
80 Dnrlx
equally good in it's way, though Gl1terent
| in flavor. and told me that their method
/ of making it was the one prevalent IN
Vienna for the famous CLOCK co1Iee.
| They brought a saucepan or water 10
| the boiling point and when il was bub-
bling smartly stirred the coffee into II,
! one large tablespoonful TO cup being al
/ lowed After stirring it they set the
/ saucepan aside until il had settled well.
| AFTER this they added to it what they
| called Vienna coffee-3 KIND OF DurheO
| molasses which can be bought in German
/ quarters Of the city, allow nall tea
/ snoonfuI of il TO every cup, and again
| brought the coffee to a boil When tnls
| in turn had settled it was ready to serve
| "A peculiar part of their coftee-maKlil Ing
/ TO me was that they made 1t all IN the
| morning using what they needed f0l
| breakfast and then draining the rest oil
/ the grounds and keeping IT IN pltcher tC
/ be heated up again at 4 o CLOCK. certain
| ly this was a piece OF wise economy, JON
/ in fire and labor.
| "A Syrian made me cup of coffee in Q
| way entirely different from either OF
| these. His coffee grain was puIVerlzeo
! so fine that il resembled powder. he
| prepared it in d little brass pot capable OF
! holding only two cupfuls of water.
! First he poured a teaspoonful OF coffee
| into the pot and over it, a single cup OF
| boiling water and allowed it to settle
| after adding a small portion of rosewater
| He served il black, in cups about twice
! the size of a thimble.
| TT was very strong and very delicious
| and delicately aromatic of the rOseWatel'
| There was a thick settlement of grounds
| i'm the bottom of the tiny cups after one
had slipped the beverage from on Top. nc
/ have equal parts OF grain and water was
| the Syrian's chief care, he told me, in
| producing perfection in a cup of coffee.