Foods, their selection and preparation

Drip Coffee. Drip or filtered coffee is prepared by the old French method of pour¬ ing boiling water over finely ground coffee held in a suitable sieve-like container, usually lined with cloth or filter paper. With this method, it is necessary to pour the water through but once, since the largest amount of caffeol and the least amount of tannin are in the first extraction. After the pot is scalded, the coffee is measured into the top of the pot; the boiling water is measured and poured over the coffee. Then the cover should be put on the pot to hold in the coffee flavor. The coffee must be kept hot but should not boil. Placing the pot on an asbestos mat over a very low flame or in hot water may do the trick, if the coffee must wait. There are electric heaters with temperature controls for keeping coffee hot without boiling. Vacuum Coffee. The vacuum coffeemakers, usually made of heat-proof glass, have two bowls. The upper bowl holds the coffee, and the lower bowl, the water. There is a filter in the bottom of the upper bowl, and there also should be a cover for the upper bowl. Heat is applied to the lower bowl and the pressure generated by the steam formed when the water is heated forces the water into the upper bowl and into contact with the coffee. When the heat is turned off, or the pot removed from the heat, the vacuum that is created in the lower bowl draws the brewed coffee down. It is best to start with boiling water when using this method. Otherwise, some of the water may be forced up into the coffee before it has reached the boiling point. Percolated Coffee. This method of making coffee should result in an extraction below the boiling point. The heated water is forced up the tube of the percolator and sprayed onto the coffee held in the perforated basket above the water. In this way, the soluble materials in the coffee are slowly ex¬ tracted. At no time is there a large amount of water in contact with the grounds. This should mean that a minimum amount of tannin is dissolved. The constant aeration as the liquid sprays over the grounds, however, may cause some loss of caffeol. Also the heat must be regulated to prevent the boiling of the infusion, with the consequent loss of caffeol and carbon dioxide. For best results the coffee should percolate slowly, from seven to ten minutes, depending upon the pot used. Steeped Coffee. This is a modification of the old boiled coffee. When coffee is boiled the tannin dissolves and makes the coffee bitter, and the volatile caffeol and carbon dioxide gas are driven off. An old-fashioned pot may be used for steeping coffee. The more tightly it is cov¬ ered, the less the loss of volatile flavors. The water is measured into the pot and brought to a hard boil. Then the measured coffee is stirred into the water. It should [339] Picking Tea Leaves • The tips of the new green shoots make the finest tea. The larger leaves are of lower quality be allowed to steep over low heat without boiling for seven to ten minutes.