TO MAKE GOOD COFFEE.

Dominion, Volume 3, Issue 669, 20 November 1909, Page 11

TO MAKE GOOD COFFEE.

'■ '.It is 'freely acknowledged. that' few, people in New' Zealand know, .how,: to make really good coffee, and -Americans. travelling through', ithe ■Dominion; are apt to.forswear the".use;, of. coffee for .as long as -.they.: remain ..here.■'■' ,The: following, recipe for': making, coffee will be of .interest, and-: the- preliminary statement 'as to'.,the Vder n.ciericies!„ of /English .coffee ; are" : consoling:—/.;. . ''There ; is a great deal'more art in the making and.'serving.'of cbilso than: the; average English person , 'seems■ to 1 realise, ."with' ithe.result that coffee'as:served inlm'glarid has =the reputation, and riot unjustly,:of-being "all that :is\nasty;in tho general', way.-, i; .: .■',. ■-/"■. ; .V.'■•■■'■■'•'■ /.-.' 'Vi'v' •' : If, possible, it is much; more satisfactory _to inako coffee at the.table;.for in: this' way ; ieally boiling water is/ensured, andthe caro necessary in the"makirigV iMt'is.to'he worth .drinking.'; TheVcoffee should be. freshly arid ground, and'a sufficient amount allowed -to produce .really good,' strongscoffee/'-'lnithe.country the coffee should always be boUght'.raw, and roasted in,',small": quantities asVreqnired, /keeping, any. ■over'from one'making. in, an airtight' tin,-but grinding- the...required. amount, freshly each time;it is:needed.OThere is a-large variety 'of coffee '.roasters !•} rom ■ which: to choose,■• but -few .thirigs : are,.better"th.an:the.',diable:ro : asset > ;as;it !is. ab'splutely'.'-siriiplej it consists.of :two-small earthenware. pansv. one'of! which fits-, over'-.the other,>iand .intb'.wMch you;, place ; the ''.coffee ;- join the .two parts 'together, place' the. pan .thus formed on'.the'fire, and cook the berries, in this, ■ turning/Aβ i pan frequeitly-.to. ensurethe even roasting of the ■ berries; "at the'.end:'-of:,about. twenty tb:/tweuty-flveVminutes ; the ; berries'.will' b/VweU.-,cbloured;.;:Tather,/insist,/'and' y ;Very fragrant;'.-.th<m'- iake;.the:-pan^^-from: the. fire,-.toss them if or or;tw.o;in to vcopl, after TThich 'pack/them ; ; in''.anV;.airtight' tin. Abroad'yery.,often'-a: cbppor : lirie'd-paii-..'is- t used fpr-:.rbasting,-'which 'stands'; right '.down, the ■ fire,'; and-' the. .berries are; stirred :-in this -.yrith a .wooden spb6h'bveria/clear!iire;till':c6bk'ed;-.'.ln tie turning' slowly /at; first; : ..then mo.re-irapidly,--:increasirig the:speed ; by,;_degre'es:<;.Again,-, aftrdadithb/'ber!ries are sometimes fried as follows :-wßutterv or brush- over lightly.'jWith.salad'oilla'-fTying/Or saute'pan'.'and.place.ahandfiilrbrsb^of-berries in it '"at* a- time, according -.-to'-.- the/size"; df * the , :parii l freingvp^efuV J at.once, : and-.•stir.ntheiri!:!ov.eiv,thejfireitill -they ■ k''. : .;i-^;vr. :^>-, '' i !/ ; 'f?*V^siU'.M''V' : -.ei. : i> ;^iiii3l';':ii";

become a good:colour, .when you grind f at once, and use as. soon 'as possible.. Any .beriy that shows tho slightest trace ;bf.;being burrit should be .discarded immediately; asone.spoilt in this way is suffigient. to ; ruin' the. whole:roasting. ■ .'■ The kind-of;coffee .used.is.entirely; a' matter, of individual-taste, but abroad; the usual blend is .Mocha,". BOurbon; and , , Martinique,: : mixed in .equal quantities. . Some people' like an' admixture : o! ;, chicory, ; and in .'this case ■ 2oz. of chicpry to lib", '.of -coffee-is, the usual allowance. Having, roasted and ground the coffee, allow a tablespoonful cup, and heat it for a. minute idiithe oven or in front .of the fire; then have ready; whatever coffee.machine is to be used, previously heated'by .'pouring'in some: boiling water; fill up' the upper-part of the percolator iWith' the'.coffee,: pressing it down firmly,, then gradually: pour- on Mβ boiling Wiitpr (having previously measured the amount required), put on tho. lid, and let the liquid run.through,.remembering that the slower the water is added the better, willbe the coffee.For cafe, noifo a 'tablospoonful of ground: coffee should! bo allowed- for each coffee-cup. ■'■• ■ ■ /"■The!"milk for serving : with,'cafe-au-lait. also suffers'intho cooking, with:thp result that only too often.it is sent to table with •. a.skin formed on' the top,- a thing;.to. which very.many people strongly object '.However; if' prepared -as" follows, this will be entirely. obyiated.:—Bring the milk slowly" just to the -boil 'in either a welllined:stool,,copper,,.or enamelled;pan,- 6tirring the milk ■ from- time ' to. time, with a cleAn. wooden sp6on,;and then; pour;it off, into a hot jUg) -' ' ''•":■':■:■ J.- :' '''".",'"■ 1 ""'■', .-■ "■■ -.-' .', '■ - : '' • '. ; : *Turkish --coffee'' is , often, popular,! but'for' this ■ ii;.,special' pot' , is , required, a good deal wider, at. the base:-than , at the ■•tep: into this put-a,tea-dpoorifril'of ■coffee fprfeadh' person;, and'one for tne 'pot." Measurefthe, water'-exactly>(andl-rb-member' tbat:'the : cups ,-aro'. very small)/, and have 'it 'absolutely j'pour. thisihi. having sufficierit'.to'i fill (the [;pot, , ,the l potvon'-a sp'irit,flarap,'''arid.'lotif:DqiVup'thfce,.tiin'es,'.removing'the'pot;ffbnl':theVflanifi.'.each:timo directly ..it.'lreachesibpiliriß'ipointj.when.-.it.ihes" boiled up■'three.tipiee;add a.teasßOoniiil , . t>i coli

i water, and let it stand for α-few minutes'to* , jdhvr 'the grounds' to "spttle'before.pouringiit I/out,-or-place .the can.in.a. shallow dish coni; taining ; cold-.water for a minuto to precipitate I the grounds, and uee.. .Remember, for this ' strong, good, ■ freshly-ground coffee is essential if the results are to be at all successful.