The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1915-05-18
How to Make
Good Coffee
Four Methods of Preparation Are
Used For the Best
Results
BY Mrs. MeCune

Scientists recently carried out q
series of experiments to determine
the best methods of making coffee
Seven tablespoonfuls of coffee were
used with six cups of water, which
was regarded as the usual household
allowance.
The coffee was prepared by four
different methods, as follows: Boil.
ing, in which medium ground coffee
was placed in cold water, heated to
the boiling point, and then boiled for
five minutes, after which the grounds
were settled by the addition of lit
tie cold water and the infusion poured
off sleeping in which the grounds
we're settled and the infusion poured
off as soon as the boiling point was
reached; percolation, in which the
finely ground coffee was used and
the dire stions furnished by the manu-
facturers of the percolators followed
and filtration in which the required
amount Of actively boiling water was
poured once through the pulverized
coffee contained In fine muslin bag.
The experiments showed that the
strength Of the infusion depends up
on the fineness to which the coffee is
ground rather than upon the time of
cooking.
It is essential to grind the coffee
just before using as ground coffee
loses its flavor very rapidly on stand
ing, even when kept in tin cans, and
for as short time as four days.
This would seem to demonstrate
the advantage Of the method adopted
by some housekeepers of buying un-
ground coffee and grinding the re-
quired amount each morning.
A long period of cooking extracts
a greater proportion Of the tannin,
which imparts a bitter taste to the
infusion, than Of the aromatic sub
stances, which produce the flavor and
aroma.
Thus, in percolation, where the wa.
ter Is forced up and flows down thru
the coffee several times and Is in
contact with the coffee Tor long
period, more tannin is extracted, and
the water which is considerably be.
low the boiling point when 1t reach.
es the coffee does not extract so large
a proportion Of the flavor giving in
gradients.
On the other hand, in the method
of filtration, which is recommended
as best bringing out the distinctive
qualities of different coffees and pro-
ducing the most agreeable fiavors,
actively boiling water and pulverized
coffee are used. The water is then
at the most efficient temperature for
extracting the aromatic bodies and
the coffee is in the most efficient
state for the extraction Of these flaw
or giving qualities.
Accurate measurement Of coffee
water and time Of cooking were
found to be necessary for the pro
duction of coffee of high quality and
uniformity.
Clearing the coffee by straining is
recommended rather than by the ad
dition of an egg. as the former meth
cd introduces no foreign substances
into the beverage.
From these experiments the follow
ing recipe has been prepared which
will enable the housekeeper to make
clear coffee of pleasing color, taste
aroma and favor, with utensils
found in any kitchen.
This is essentially the method used
in preparing the so called drip cof'
fee"
On a piece of fine muslin securely
fastened over the top of an ordinary
coffee pot or pitcher, place seven ia.
blespoonfuls Of finely ground or pull
verified coffee. Pour through this
just once, a small portion at a time
six cups Of actively boiling water
The muslin should be rlnsed out and
kept In cold water (Which must be
changed every day until used again.
The cloth will then keep sweet much
better than If allowed to dry. The
actively boiling water and finely
ground coffee are absolutely neces,
sary.