Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1914-10-01
COFFEE AT SANTOS
Brazil's National Beverage and
the Way II Is Brewed.
A DRAFT OF LIQUID LIFE.
Thick a. Thin Maple Strip, Amber
Bright and Crystal Clear, the ssduo-
tive Drink Stimulates the Brain,
While u Sets the Nerves on EDGE.

While II Sets the Nerves on Edge.
The coffee OF Brazil Is the loves
priced In the worlds market. Know
ing this fact. was the more surprises
at the exquisite flavor OF the COTE
served In. the public cafes Of Brazil.
called this apparent anomaly to the Al
tention OF an old Anglo Brazilian witt
whom | dlned In Santos one evening
and he advanced the opinion that tn,
Americans, Germans and French. tn,
principal coffee drinkers, did not know
how to make the beverage.
"You are all too free with watel
and too sparIng with coffee" he said
you spare your coffee and. suppose
-um-well. yes. possibly your nerves.
Then he summoned the head waiter
held a short conversation with him n
Portuguese and finally Induced him tC
escort US to the kitchen In the rear and
lnaugurute for my benefit the ceve'
mony Of preparing a fresh tank OF
coffee.
The chef desired II particularly ex-
planned that coffee as generally used
In Brazil was not roasted to the crisp
ness of that treated In the United
States. This insures against any but
the most delicate of the 6avOring es-
sence being extracted In the boiling
and thus lmpurts smOothnesS to the
beverage. He also called attention to
the fact that the bean is not ground
fine. Each grain is cracked into not
more than six or eight pieces by being
run through a wide set mill and then
carefully blown and sifted to get rid Of
the dust and smaller fragments.
But the main divergence from our
procedure lies in the quantity of coffee
used. An extract of meat advertise
ment defines its product as "a bull in
u teacup." With no more exaggeration
might the modern Brazilian nectar be
styled "a plantation in coffee cup"
The chef took four liter measures Of
the cracked coffee and added 1t to just
twice that quantity of warm but not
boiling water in a shallow copper pan.
Here he allowed it to soak for five
before turning Oh the burn
ers. quickly bringing the water to a
boil so violent that pieces Of the coffee
we're thrown out on the stove.
This agitation was followed by ten
cooling on side table. at the
end of which time the chef added a
half dozen drops Of II pungent liquid
rom slender green vial. the nature
If which be refused to divulge. but |
which my friend told me was some
lind of neutralizing agent to elm
nate certain rawness. impalpable to
'ther than trained palates. Almost i'm
nediately nickel siphon was intro
Iuced just undeg the surface of the
liquid. and about six liters Of it was
rawn Off from the pan into boiler.
Nothing. now remained but the boil
NJ down. which took half an hour and
educed the liquid to volume of three
tiers and the consistency of thin ma
lie strip. In the boiler 1t was inky
lack. but when poured showed a
tream which was amber bright and
rystal clear. Thus the four liters Of
offee beans made only three-quarters
: that quantity of liquid coffee.
If you are not of nature impervious
} the appeals Of the appetite your first
I'D of coffee in Santos cafe will be
l experience You enter and seat
,urself at one of the tables scattered
refreshing aimlessness over the cool
arbIe pavement. Hidden in tangle
shrubbery an orchestra Is playing
netting with catch and Il sob in =
that you are sure you have heard
another incarnation. while an cleo
c fan placed in palm tree sets a
md aquiver just above your head
Even the rattle of the street sinks
heavy hum and comes to your ear d
peacefulneSs Lulled by a veritabIe >
us eaters spell of content. you are y
out to browse away and loose your T"
1cy on a search for the original e.
lrce of the familiar but elusive melo- ~
luuI IN sun puIHIuk III tie JuHSIc III N
patio when somehow you become !"
are that the mozo has set little "
} before you. which. from the pleas a.
: odor, and the thin curl of smoke -
I'VE il. might be full Of a fragrant a.
ense :"
on lift 1t to your lips and feel thar =. ~
lnge stir of anticipation. that mys- -
Gus, foretaste. cai."d by sentimental -
''the soul Of the drink" which
ais over you preliminary to slipping
are and pungent liquor. Now 1t ~,
ches your tongue. and you are will ~
to swear that the capsule Of liquid -
is dissolving in your mouth. In ="
nent more the fumes have risen to ma
r brain thrill Of energy goes tin ca
g through your nerves. and you &c
tighten upHwith the feeling that you frC
able to go out and build railroad TIL