New-York tribune., 1920-06-06

no YOU like your coffee strong or
weak? Do you like a bitter or
acid cup quality" as the experts
say? Do you like 'body" to your
coffee? Like everything else in the
world, one must know what he wants
before he can even begin to get it.
And people have very different cof-
fee ideals.
'sBody" Without Bitterness
Personally, we want brew that
is rich, has body, is not thin, and
is strong and oily in flavor without
being bitter. This is not easy to
get, because longer boiling or more
frequent filtering may give strength
and body, but it also gives more
tannin. A heavy roast helps, and
then the addition of a little chicory
"a willy, thrifty French habit) gives
body without necessitating longer
extraction When chicory is added
secretly to your coffee and you pay
coffee prices for it it is a fraud,
just as adding cottonseed to olive
oil is a fraud When you add it
yourself it may be both an economy
and an Improvement. Again, q mat
ter of taste.
What Is Your Favorite Blend?
1t will be a happy day when the
fancifully branded coffees carry on
their labels a statement as to what
coffees are in the brand. Then one
can learn what varieties have the
flavor that each prefers. It may
interest you to know that a Santos
from Brazil (Which country sends
Us rs per cent Of our coffee despite
Wal sAoooSAaCAIS Couec Will MOCHA
and Java and Arabia) yields mild
favored brew. The Bogotas are
more acid and stronger in favor;
you can tell a Bogota bean BY the
Lighter stripe in the center and the
groove dividing The bean in two
which has a quirk in one end of it.
(Something like the crook in the
tail Of a well bred bull pup.) A
"Medelhn" coffee is q high grade
Bogota.
Get acquainted with the coffee
beans If you would make the kind
of coffee you like best. Most of the
package coffees are largely Santos
and Bogotas of varying grades
blended, with sometimes a third
lower grade, such as a Maracaibo or
a Caracas, which, however, in a
blend may give character, though
they would not be relished alone.
Fundamentals of Making Coffee
Experiment until you get a mix
ture and a roast that give the kind
of coffee you like.
Buy it in the bean and grind to
the proper fineness just before
brewing it. It should be pulverized
(llke corn meaD for fiItering; be
granular like sugar for percolating;
and coarsely ground Like fine hom-
my for boiling.
IT you want minimum of tan
min, filter your coffee.
IT you want to make it in the
easiest way and the prettiest way
and do. not object to a little more
tannin, percolate it.
If you like the flavor of old
fashioned boiled coffee with an
egg, well and good, but you will
get more tannin this way, though
less than by percolating.
Never let coffee stand on the
grounds. Have your water at
jumping boil for filtering. Put IT
on in boiling water and only let it
come to boil for the old-fashioned
method. Do not continue the boiling.
Measure carefully both water and
coffee. Remember, an old-fashioned
hearing taitlacponpf,l +o 4Lo 49,, ::
a variable quantity. Use two level
tablespoonfuls to the cup as it's
equivalent and put it through the
filter twice for really good coffee.
The very choicest coffee is made
by filtering only once. But this
calls for at least twice the amount
of coffee (four level tablespoonsful
to the eup) and also for a very
finely ground product. Otherwise
tho water runs throurh too c,,;ea,.,