Six Cups of Coffee

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Campbell Helen. Six Cups of Coffee

PREFACE

COFFEE – I. As Prepared By Maria Parloa

Filtered Coffee Made with Cold Water

Filtered Coffee Made with Boiling Water

Boiled Coffee Made with Cold Water

Boiled Coffee Made with Boiling Water

COFFEE – II. As Prepared by Marion Harland

COFFEE – III. Two Ways with Coffee, as Described by Mrs. Helen Campbell

COFFEE – IV. As prepared by Juliet Corson

A French Chef's Method

Cafe au Lait

Cafe Noir

Filtered Coffee

Breakfast Coffee

COFFEE – V. The Right and Wrong Ways of Making Coffee, as Described by Mrs. D. A. Lincoln

The Wrong Way

The Right Way

COFFEE – VI. A Cup of Good Coffee, as Described and Prepared by Catherine Owen

To Make French Coffee

French Coffee in a Pitcher

Boiled Coffee

THE STORY OF COFFEE. Its History, Properties and Powers, as described by Hester M. Poole

A FEW FACTS ABOUT GOOD COFFEE

Отрывок из книги

IN war times, after a battle or a long march, how the soldiers enjoyed their coffee! And in many cases it was pretty poor coffee, too, though to them it seemed fit for the gods. The delicious aroma which arose made their feelings of weariness or depression vanish for a while, and the beverage itself cheered them in a marked degree. Nothing could take its place; nothing can take its place to-day. The consumption of coffee in this country is enormous. Rich and poor alike must have it. But it is a common complaint that a cup of good coffee is the exception rather than the rule. Considering the low price of the raw material, this should not be the case. People are prone to think that they know all there is to be known about coffee, and do not take pains to learn what special qualities different brands possess, and what the most approved modes of making coffee are.

Time was when a Mexican or South or Central American coffee was considered an inferior article. To-day some of the best coffees come from these places. For example, one of the most delicious coffees which is brought into this country comes from Guatemala. It bears the name of "Las Nubes" (The Clouds), which it takes from the plantation where it is grown. There is an odd bit of history connected with this plantation. A Scotchman named Nelson owned it, and was coining money from it, when he was banished from the country by President Barrios, and his property was confiscated. It is now owned by the widow of Barrios. The annual yield from it is four hundred and fifty thousand pounds. A large proportion of this goes to England, where it brings a higher price than here.

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Put one cupful of fine-ground coffee in a small saucepan and on the fire. Stir constantly until hot. Put the hot coffee in the filter of a coffee-biggin. Place the coarse strainer on top, and then add half a cupful of cold water, pouring it in by tablespoonfuls. Cover it and let it stand for half an hour, though less time will do. Next add three cupfuls and a half of cold water, a cupful at a time. When all the water has passed through the filter, pour it from the pot, and again through the filter. Cover closely; and at serving-time heat it to the boiling point and serve at once.

One advantage in using cold filtered water is that the coffee may be made at any time in the day, and heated when required. If to be served after dinner, it will be better if made with three cupfuls of water instead of four.

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