The Barre daily times. (Barre, Vt.) 1897-1959, 1922-07-15
Never Boil Your Coffee.

| The housekeeper who prides herself
on her coffee realizes that the delicious
flavor Characteristic of the great
American beverage when properly
brewed cannot be coaxed out Of the
bean by haphazard methods.
For the past two wears chemists in
the department Of biology and public
health at the Massachusetts Tnstitrtc
OF Technology have been studying cof-
fee for the purpose of establishing
facts Of practical value to the coffee
maker. One of their most important
conclusions as set forth by Professor
s. G. Prescott, head Of the department,
declares cmphatically that coffee
should never be boiled.
The reason for this, according to
Professor Prescott. is that boiling
causes certain chemical changes which
emphasize the bitter elements in the
coffee bean and give coffee harsh
taste which does not appeal to the
average palate.
The method he recommends is, first,
to bring the water TO a full boil in a
separate vessel, then TO remove il
from the fire and add the ground cof-
fee. After the coffee grounds and the
water are mixed. the infusion should
be kept hot but not permitted to boil.
This is the principle utilized in all drip
coffee pots, but it may be applied to
an ordinary coffee pot If the infusion
is cleared by straining through filter
paper or muslin cloth
Professor Prescott recommends that
coffee should not stand on the grounds
moment longer than is necessary TO
extract the delicate favoring oils
which are quickly released when the
ground coffee comes in contact with
water at the proper Temperature.
He says:
ANY coffee infusion which has had
prolonged heating or heating 1T high
temperature soon becomes CLOUDY
through the formation therein Of a
suspension which cannot be
filtered out Moreover. the change in
flavor which results is too well known
to need comment. A large part Of this
change in flavor Is undoubtedly due TO
the loss Of volatile oils md Others
which supply the delicious aroma Of
the well-prcpared beverage. hut there
IS some indication that other changes
induced by the separation Of this fine
" divided material may also take
place. 1t is an extremely Interesting
fact that in the beverage eoffres witch
have been prepared at temperatures
lpproximating 90-o4 degree c. lbc.ow
200 degree r. that is, below the ycint |
Il which the marked chemical change
have mentioned is observed. tie so
alton remains much clearer upon
landing and shows much ,ss change
y taste and aroma.
Filtration Process.
@The opinions we have arrived at |
With reference TO the making of good 1
.3ffee, may therefore be unmarried l
y the statement that the filtration
process kields "a clear good coffee il
made with fresh materials. and with |
he right conditions Of time, temper.
tnre and utensils"
Professor Prescott adds that the use
i those percolation processes in which
he ground coffee il constantly subject
o repeated treatment with the hot
setcr. or coffee infusion, yield less de-
irable results. Long continued heat
~ processes or those in which tie
oifee is actually subjected 10 boil
~ are, he says, even worse in this
aspect, a. they bring into solution
litter substances. and irive out of
olufien the fine aroma which can
My be obtained by retaining the
,ancscent others and volatile oils.
Dorothy Dexter.