The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-03
MOcHA'S BERRY BROWN.
The Established Facts o. Scientific
Coffee Brewing.

To THE EDITOR OF THE SuN--Sir: The
correspondence in THE SUN on coffee
making touches matter of more vital
Importance to the home than most of
the blacklist headline matter in tho
daily press The brewing OF the ma
tional beverage is a national question.
and reform OF the present barbarous
methods common In the great majority
would do more for practical every day
living than can be estimated The bene-
III and delight Of coffee are enjoyed in
full only by the rare few who drink It
there was no scientific understanding
of coffee brewing principles. The Ma
tional Coffee Roasters Association. recog-
nizing the wrong being done to coffee
by universally bad brewing. appointed
a committee to investigate the subject.
From scientific researches. chemical
analyses. &c. certain fundamental prin.
ciples have been established which give
new light to the whole question and
furnish Invaluable knowledge TO the con-
sumner These established facts are sim
pie and may he briefly stated:
Roasted coffee, cooked product, is
injured BY further Cooking" Correct
brewing Is not cooking. II IL a process
Of extraction Of already cooked aromatic
oils from tho fibre containing such oils.
The aromatic oil Is instantly soluble
with water at the boiling point. This
oil. stored In the cells of the roasted
berry. is made accessible to thorough
water by the thorough breaking open
of the cells by very fine rranulation, in
other words. pulverization (fine as a
fine meaD. Ry placing pulverzed coffee
In muslin filter bag Cheese cloth Is
too coarse, metal sleeves are also too
coarse and subject TO corrosion) and
passing quickly through the coffee water
at the absolutely boiling point the full,
aromatic value. the purest and best
strength are obtained with a less ex-
peud.ture ~ coffee than by any other
known method.
Coffee fannie acid. which. however. is
not tho commercial fannie acid. IL the
undesirable element. It Is extracted by
the time Of contact OF water and coffee
Coffee tannin is extracted by water a,
any temperature but fresh water at the
full boiling point Is necessary TO the
extraction Of the aromatic oils.
Essential brewing principles therefore
are
Pulverlzed coffee.
Fresh fully boiling water
rnretarded filtration Of the water
through the grounds.
The litter bag should be made OF I'M
hl'ached muslin. sufficiently large to al
low very free passage OF water through
and should never he allowed to dry. II
4.urs iu the drying process and will
keep sweet II kept wet. II should be
r.Hscl AFTER using and stored In clean
cold water
The chemical analyses given below
show the comparative proportions o!
coffee tannin produced by the vsriou,
methods tested:
Boiling method Cboiled nve minu,es
go grains coffee tannin 70 one cup
Sleeping method through, TO boiN. ~
grains coffee tsnnin 20 one cup.
Percolator method water raised through
tube ana sprayed over the grounds held
in s!eveb, 40 grains coffee tsnuin e
one cup
Filtration method boiling water poured
through pulverizcd coffee held IN a mus
lin bag. o:9 grain, coffee :annin TO on'
cup
Thus Il will he noticed that the Ultra
ton method practically eliminates The
tluu.n and extracts 600 per cent les:
coffee tannin than the percolator. This
filtration method Ia used by all first
class hotels. is not new or difficult. and
assures the highest quality as well as
the highest health value to the brew.
EDWARD APoRN.
Chairman Better Coffee Making Com
'uittee
NEW YORK. March ~.