The Coffee Pot. — As good coffee as was ever tasted can be made
with a common coffee pot, but some prefer a French biggin or some
other device. Those who like these improvements and find them a
help can use them, but do not imagine that they are really necessary
in order to make good coffee, for they are not. But whatever coffee
pot is used must be absolutely clean — not even milk pans require
more scrupulous cleanliness.
Every time the coffee pot is used it should be thoroughly
cleaned, spout and all. If neglected, or if the coffee is allowed to
stand long in the pot, a sort of black, greasy deposit will form on the
inside, and it will spoil all coffee made in the pot while it is there.
So wash, scald and dry the pot each time after being used. Dry
BEVEKAGES 559
eacli piece of a Frencli coffee pot separately. Scald it out with liot
water — cold water sets the greasy jBlm, and is worse than useless. Do
not use any soap or soapy water, but/?'es/i, liot water merely.
If the pot has been neglected, and is coated, put in a tablespoon
of washing soda, fill it with water, and boil it for a long time; then
scrub it out well, rinse it with hot water, and dry it. Boil the
strainers and all parts in the soda water, and scrub them also. Do
not heat the coffee pot too hot in drying it, or the next coffee made
in it will taste burnt.
Essentials of Making Coffee.— The essentials of making good coffee
are the following: (1) Have good coffee, and use the right ciuantity
of it. (2) Have it hot so that there is a perceptible smell of the
aroma before it goes to the coffee pot. (3) Cook it just long enough
to extract all the caffeine and aroma, without getting the tannic acid.
(4) Serve it hot at once, and with hot milk. (5) Be sure the coffee
pot is clean and in good condition.
There are many ways of making coffee. It may be boiled or
unboiled, made in a plain coffee pot or a French biggin or "grecque"
and so on. While the object aimed at is the same in all cases, the
modus operandi must vary with the coffee pot used, etc. We will
explain a few of the best methods, with and without the biggin.
But remember that by no process will the result be satisfactory
unless good coffee is used, and, also, if you would have really good
coffee you must take pains with it. If you will observe the princi-
ples which underlie the process you can serve up most delicious
coffee which will make glad the hearts of those who drink it.
Amount of Coffee to Use. — Allow 1 heaping tablespoon of ground
coffee for each cup of water; this is the standard rule, but if a large
quantity is made the proportion can be a little less.
FILTERED COFFEE WITHOUT EGG✪ Filtered Coffee Without Egg.— Have the coffee
heated hot, pour on the water boiling hot, cover closely, let it stand 5
minutes, strain it through muslin (having it wrung out of hot water)
into the coffee pot (having that heated); cover it, set it on the stove
and heat a moment (not boil) and serve. Have the milk thoroughly
hot. The coffee may be heated in a pan or pitcher if more conven-
ient.
Page 415 · 3 recipe records on this page
Presented as published in 1902. 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
The Coffee Pot. — As good coffee as was ever tasted can be made with a common coffee pot, but some prefer a French biggin or some other device. Those who like these improvements and find them a help can use them, but do not imagine that they are really necessary in order to make good coffee, for they are not. But whatever coffee pot is used must be absolutely clean — not even milk pans require more scrupulous cleanliness.
Every time the coffee pot is used it should be thoroughly cleaned, spout and all. If neglected, or if the coffee is allowed to stand long in the pot, a sort of black, greasy deposit will form on the inside, and it will spoil all coffee made in the pot while it is there. So wash, scald and dry the pot each time after being used. Dry
each piece of a French coffee pot separately. Scald it out with liot water — cold water sets the greasy jBlm, and is worse than useless. Do not use any soap or soapy water, but/?'es/i, liot water merely.
If the pot has been neglected, and is coated, put in a tablespoon of washing soda, fill it with water, and boil it for a long time; then scrub it out well, rinse it with hot water, and dry it. Boil the strainers and all parts in the soda water, and scrub them also. Do not heat the coffee pot too hot in drying it, or the next coffee made in it will taste burnt.
Essentials of Making Coffee.— The essentials of making good coffee are the following: (1) Have good coffee, and use the right quantity of it. (2) Have it hot so that there is a perceptible smell of the aroma before it goes to the coffee pot. (3) Cook it just long enough to extract all the caffeine and aroma, without getting the tannic acid. (4) Serve it hot at once, and with hot milk. (5) Be sure the coffee pot is clean and in good condition.
There are many ways of making coffee. It may be boiled or unboiled, made in a plain coffee pot or a French biggin or "grecque" and so on. While the object aimed at is the same in all cases, the modus operandi must vary with the coffee pot used, etc. We will explain a few of the best methods, with and without the biggin. But remember that by no process will the result be satisfactory unless good coffee is used, and, also, if you would have really good coffee you must take pains with it. If you will observe the principles which underlie the process you can serve up most delicious coffee which will make glad the hearts of those who drink it.
Amount of Coffee to Use. — Allow 1 heaping tablespoon of ground coffee for each cup of water; this is the standard rule, but if a large quantity is made the proportion can be a little less.
FILTERED COFFEE WITHOUT EGG.— Have the coffee heated hot, pour on the water boiling hot, cover closely, let it stand 5 minutes, strain it through muslin (having it wrung out of hot water) into the coffee pot (having that heated); cover it, set it on the stove and heat a moment (not boil) and serve. Have the milk thoroughly hot. The coffee may be heated in a pan or pitcher if more convenient.
Records on this page
Filtered Coffee Without EggBoiled Coffee Without EggBoiled Coffee With Egg