The Washington herald., 1914-03-10
BRAZILIAN COFFEE.

There is one phase Of the high cost of
living which has swept around the world.
but Is not worrying the Brazilian-that is
the high cost Of coffee. Coffee is so very
cheap In Brazil that the natives would
no more think OF entering restaurant
and ordering merely cup Of coffee than
we Americans would think OF ordering
merely a glass OF water. Coffee Is served
In coffee houses on the side streets for
a very few cents.
1t Is said that the coffee which we get
in this country does not In any way COM
pare with the delicious beverage which
Is served in Brazil This is probably due
TO the fact that the best coffee is not
largely exported.
We are beginning TO realize mere and
more that coffee making is an art. The
man whose wife is a mistress Of this art
perhaps does not realize that It is an art
until the cook leaves, his wife falls sick
or he Is invited out to dinner. and the
fact is brought home to him by contrast.
In the cook books OF our grandmothers
We read this warning: Empty the cof-
fee after each meal. and do not add fresh
coffee to the grounds OF the coffee OF
the last meal OF course. the woman Of
today does not need to be reminded Of
the necessity of emptying the coffee pot
unless she has a servant in the kitchen,
then. indeed. II will pay TO keep an eye
on the coffee pot, as the verys best Of
servants are liable to be careless in this
respect. ....
A woman who has Travelled extensively
In South America brought home this re-
cipe for making coffee. The coffee is
ground the night before It is to be served
for breakfast and put to soak in COW
cred earthen howl a large teaspocnful
Is measured for each cup and one for
the pot An exact cup of water Is meas
ured for each person and Is poured over
the coffee.
The next morning the coffee is poured
into the pot and placed over the gas jet
Only sufficient gas to keep the flame
burning is turned on. The coffee is then
allowed TO come to a boil. but not to boil.
II takes from twenty to thirty minutes
for tie boiling point to be reached. which
Is determined by the pressure of the gas.
As soon as IL has reached the boiling
point the cook must stir II thoroughly,
and pour in a little cold water TO settle
IL.
Just try this method OF making coffee.
II is more economical as you do not need
to measure such large spOonfuls and
there is less caffeine in II. 1t will. re-
quire a half pound, or in some instances
a whole pound more coffee each month IL
purchased already ground. as ground cof-
fee looses in strength.
There is one thing which must never
be tried. or the coffee will taste Of metal
and have a very unpleasant flavor. and
that il soaking the coffee in the coffee
pot over night. The acid in the coffee
acts on the metal pot. which can be tested
by dropping some coffee on a steel knife.
a dark stain being significant that cnemi-
cal action has taken place
A pinch of salt adds much to the flavor
Of coffee. The coffee pot should. OF
course. be aired. and II Is a good plan
&c leave n little water. in which some
soda has ben dissolved, stand in the cof-
fee pot to neutralize the effect Of ths
acid in the coffee. A strong soda solu-
ton should he boiled in the pot once
week. Coffee without sugar is more easi-
ly digested. and less harmful than coffee
with either cream or sugar.
The Brazilians drink straight black cof-
fee, and drink IL at all hours and times.
in all places and seem TO thrive on IL
They are not. however. such a hustling
people as we Americans. and the climate
is different, nevertheless. We need not
allow them to make coffee making more
of an art than We do.