The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1919-11-21
~ leno Osborne.

0y leno Osoorns.
Admitting the fact that there II NJ
tht difference in the world In grades
or coffee as much difference AZ In good
in good and bad butter or SILK or shoes
ar any other article Of commerce the
othsr met stands. too, that very poor
oo(fee may be made--ls made--of tho
oeet grades
Perhsps no other article used on our
tahles Yields so TO cnreful treatment Ms
oo(fee. Not necessarily do We mean
that Il must be pctted and pampered,
but II must receive due consideration AT
tho hands of It's maker.
Aroma importan.
r,rSt OF nil, the statement Is made
6y thoss mos, Htnily Interested that
II is not the taste Of ceffee which wins
our prs,se-but tho aroma (ordor or
pesfume which plsases, This aroma Is
held in the coffee bcan.in tiny oil sacks.
much AS the perfume OF flowers Is helu,
and. Is given of In tho atmosphere III
the same manner
The steam from a pot ~ boiling cof-
foe In fun Of these tiny sacks As they
are carried in tho air OF n room or IN
u.
vibrating the instant they come In con-
tact with them. Sometimes In tfe
woods. a pot Of boiling coffee may he
scented n great distance away. This IL
appetlziug TO the persons who are
standing around shifting II. hut ms each
eecond passes tet yeen the time the''
b, tiny sacks are get In motion IN tho air,
and the time the coffee 10 drunk flavor
ID being lost
The prinCiulco then, back of making
coffee--no difference what grade or
brand, n to keep the aroma In the Ves-
sel in which the extra ton Is tnkins
place until the drinkcr is ready for II
Old Pots WastefuL
Yor that reason the Old time, large,
epep spout. loose I'D coffee-pot Is the
most wssteful instrlstent for making
coffee. When made tir way, It should
= used Immediately. Tho woman who
still uses this method has not bcen
'tsepinS- up-wth Lizzie" sufficiently to
know that the making Of coffee has I'M
proved IN the last ten years, and she
very likely puts her coffee on the first
thing when she begins 20 prepnrs9 n
Ynsai and let's It he'll and boil-filllng
the house and yard with the best In the
coffee.
The invention Of pcrcolators and urns
ms done much TO improve tho flavor OF
coffee They have taught coffee
drinkers what rcnl good coffee Is.
There are vast diffcreprcs In pcr-
e colstcrs-thoss allowing the smallest
amount Of steam to escape, being the
best.
'Is coffee best made with boiling or
cold water
This question Is n,Fod most ~ al
whom the making Of coi .ae is being dis
oaissed.
So far ns the temperature OF the
water is concerned, 1t matters little
otLer things being equal
Keep In the Steam.
N the vessel In which tho coffee u
10 be made liz 80 constructed that onN
the minimum OF steam can escape dur
tar the time the water Is coming TO I'M
boiling point--cold water VIII make a
rood coffee as the boiling. The reasol
nearly all good coffee makers use ooi'
ins water Is because the flavor may D.
sr1racted In the shortest possible 'lln
Nth II. And the loss Of sfoma is n
small as possible.
without knowing why. many women
before the days OF percolators, used u
s,uff clean paper In the spout oi tn
coffee pot ms 1t was stesplng or Doll
ins Their coffee was better than tina
made wi,hou, the paper In the spout
yet 1 remember asking once why TN
paper was used, and there was nj