Making Good Coffee

Radio Record, Volume II, Issue 24, 28 December 1928, Page 13

Making Good Coffee

Some Timely Hints ALTHOUGH coffee is one of the most popular drinks in this country, it is surprising how very few people know how to make a really: good cup of coffee, A common failing is to make it too weak. At least one tablespoon- _-.

APAQUUTEUBRTRDRT RUSS BUS UREA TESTA TURP CRUEL OTE G TERT B EET PEB TEE SU RPT RTELAE ED SUBEES SESE A SURSSESEDD ful to every half-pint of water is a good proportion. Only the best brands ~nould be used, and when purchasing always choose hard, pale-roasted beans. When beans are dark they have been over-roasted, which is detrimental to the flavour. The best results are obtained from freshly-ground berries, as the strong aroma quickly disappears. A small coffee mill is a good investment, and the beans should be freshly ground at home as wanted. If a grinding machine is not obtainable, choose a shop where coffee is roasted each day and ground to order. Buy only a small quantity at a time,. and store it in an airtight tin. The best coffee is that which has no chicory added to it. Although some people prefer the slightly bitter flavour of the chicory, the best results are

DRL RLELELEL EL EL EL EER LSP RL See CSTE ESS er Seah ee eee ieee wae, .,hlrt TCU a obtained from pure coffee. A simple test of pure coffee is to drop a little in a glass of water. Coffee will always float on the surface, while chicory will sink quickly and colour the water. An easy method of making good coffee is to measure the required amount of coffee and place in a saucepan. Pour boiling water over it, and allow to simmer for three or four minutes, stirring all the time to mix the coffee and water. Add a pinch of salt and a little cold water to settle the grounds. Allow to stand a few minutes, strain off into a coffee-pot, and serve. Many of the coffee-pots on the market are fitted with a percolator, when the coffee is placed in a container and the water boils over it. The pot should be kept over a medium heat, and the process continued until the eoffee is the required. strength.