Preparation for Serving. In the prepara¬
tion of coffee the aim is to obtain the maxi¬
mum in aroma, flavor, and stimulating sub¬
stance with the minimum amount of the
disagreeably flavored tannin, and to have a
clear infusion. The presence of even minute
quantities of grounds prevents clearness;
therefore the method should be regulated so
as to bring about the complete separation of
grounds and liquid.
Essentials for Good Brew. There are cer¬
tain essentials which apply to all methods of
extraction, if the brewed coffee is to be served
at its best. Satisfactory coffee may be made
by any of the following methods; but both
the drip and the vacuum method are recom¬
mended, since they result in a brew with
maximum flavor (caffeol) and minimum
bitter taste (tannin).
The first essential for good coffee is that
the coffee-maker be chosen to suit the needs
of those to be served. Any maker gives its
best performance when used to capacity, or
nearly to capacity. The material of which
the pot is made may influence the flavor of
the coffee. The caffeine seems to form com¬
pounds with certain metals; therefore pots
made of glass, porcelain, earthenware, stain¬
less steel, or enamelware are to be preferred.
Enamelware should never be used if chipped.
Those materials which are heat-proof are
easiest to use.
Second, for maximum flavor the coffee
must be fresh and ground to suit the method
of extraction. Drip or filtered coffee requires
a very fine grind; vacuum coffee, very fine
or pulverized; percolated coffee, fine to
medium; and steeped coffee, a coarse to
medium grind.
Third, accurate measurement of both cof¬
fee and water is essential for a good brew.
Standard measures should be used. The
usual proportions are 2 level tablespoons to
1 measuring cup (one-half pint) of water.
When coffee is made in large quantities, it is
usually weighed for accuracy.
Fourth, the coffee-maker must be abso¬
lutely clean, with no stale coffee odor clinging
to any part of it. The grounds should be
emptied as soon as the coffee is made. After
using, the pot should be scrubbed with a
brush, soap, and very hot water, rinsed in
[338]
scalding water, and left unassembled until
used again. It should be scalded again when
it is assembled for use. When filter cloths are
used, they should be rinsed thoroughly in
clean cold water and kept submerged in cold
water between usings. They should be re¬
newed at least every two weeks.
Fifth, careful timing is important. This
varies somewhat with the method and the
amount of coffee; the range in time is ap¬
proximately five to ten minutes. When the
water is kept in contact with the coffee too
long a bitter brew is the result, since the
tannin is dissolved in it. Bitter coffee is not
necessarily strong coffee, but it has been
poorly made.
Sixth, quick service of the coffee after
brewing is essential for hot coffee of maximum
flavor. When the brew stands, it loses flavor
rapidly; and when the delightful aroma of
coffee is detected through the house it has
been lost from the coffee itself. ✪ Drip Coffee
Page 312 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Preparation for Serving. In the prepara¬ tion of coffee the aim is to obtain the maxi¬ mum in aroma, flavor, and stimulating sub¬ stance with the minimum amount of the disagreeably flavored tannin, and to have a clear infusion. The presence of even minute quantities of grounds prevents clearness;
therefore the method should be regulated so as to bring about the complete separation of grounds and liquid.
Essentials for Good Brew. There are cer¬ tain essentials which apply to all methods of extraction, if the brewed coffee is to be served at its best. Satisfactory coffee may be made by any of the following methods; but both the drip and the vacuum method are recom¬ mended, since they result in a brew with maximum flavor (caffeol) and minimum bitter taste (tannin).
The first essential for good coffee is that the coffee-maker be chosen to suit the needs of those to be served. Any maker gives its best performance when used to capacity, or nearly to capacity. The material of which the pot is made may influence the flavor of the coffee. The caffeine seems to form com¬ pounds with certain metals; therefore pots made of glass, porcelain, earthenware, stain¬ less steel, or enamelware are to be preferred. Enamelware should never be used if chipped. Those materials which are heat-proof are easiest to use.
Second, for maximum flavor the coffee must be fresh and ground to suit the method of extraction. Drip or filtered coffee requires a very fine grind; vacuum coffee, very fine or pulverized; percolated coffee, fine to medium; and steeped coffee, a coarse to medium grind.
Third, accurate measurement of both cof¬ fee and water is essential for a good brew. Standard measures should be used. The usual proportions are 2 level tablespoons to 1 measuring cup (one-half pint) of water. When coffee is made in large quantities, it is usually weighed for accuracy.
Fourth, the coffee-maker must be abso¬ lutely clean, with no stale coffee odor clinging to any part of it. The grounds should be emptied as soon as the coffee is made. After using, the pot should be scrubbed with a brush, soap, and very hot water, rinsed in
[338]
scalding water, and left unassembled until used again. It should be scalded again when it is assembled for use. When filter cloths are used, they should be rinsed thoroughly in clean cold water and kept submerged in cold water between usings. They should be re¬ newed at least every two weeks.
Fifth, careful timing is important. This varies somewhat with the method and the amount of coffee; the range in time is ap¬ proximately five to ten minutes. When the water is kept in contact with the coffee too long a bitter brew is the result, since the tannin is dissolved in it. Bitter coffee is not necessarily strong coffee, but it has been poorly made.
Sixth, quick service of the coffee after brewing is essential for hot coffee of maximum flavor. When the brew stands, it loses flavor rapidly; and when the delightful aroma of coffee is detected through the house it has been lost from the coffee itself.
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Drip Coffee