1892 Drinks of the world

DRINKS.

3i8

here, in conjunction with the use of stale, and conse- quently, tasteless coffee, that we, in England, go to Of coffee-making machines there are numbers ; but if pure coffee is used, they might as well be dis- pensed with, whilst they are almost necessary if the coffee is adulterated. Another thing that our English .housekeepers do not understand is, that coffee, in order to be productive of a good result, should be used large-handedly and generously, and not according to the time-honoured, grandmotherly, but parsimonious method applied to tea, of a teaspoonful for each person and one for the pot. The allowance of freshly ground coffee should be from i^ to 2 oz. per pint of water, and any less does not make coffee, but only " water bewitched." With this quantity excellent coffee can be made without the aid of any machine. Warm the coffee pot, or jug, put in the coffee, and then add the water, which, as with tea, should just have come to the boil, and after standing a little time, the coffee is fit to drink. If the coffee is boiled, the extremely volatile aroma is dissipated, and its exquisite flavour lost. But a good way of making coffee is to make it over Put the coffee in a jug, and pour cold water The lighter particles soon get soaked and fall In the morning it has only to be warmed until it just boils, when it should be strained and served at once. This only applies to pure coffee. There are too many adulterants used, and what ** French Coffee " and " Coffee as in France " is made of, the Lord and their manufacturers only knoWc The -grief. night. on it. to the bottom.