Coffee - Defined and Recipe
Coffee—The national breakfast beverage; to be well made use a high grade of coffee, perfectly roasted, properly ground, twelve ounces to the gallon of water for morning coffee, while for after dinner coffee (which is generally served in small cups) sixteen ounces to the gallon is required; fresh boiling water the moment it reaches the bubbling point, then only a little at first to open the pores of the coffee and get it ready to receive the remainder, which is to be put on a little at a time until ALL the good and NONE of the bitterness (tannin) is extracted, for if it be too strong for some, it can easily be diluted with boiling water when in the cups; HOT cups first, then the sugar, then warmed milk (not boiled), then the coffee, and if afforded, put on the top a teaspoonful of whipped cream, then you have a veritable nectar; the cream cleaves to the roof of the mouth, and the coffee slips down " like the oil down Aaron's beard ".
A demitasse or demi-tasse is a small cup used to serve espresso. It may also refer to the contents served in such a cup. A demitasse typically has a capacity of approximately 60–90 millilitres, half the size of a full coffee cup.
COFFEE ICE CREAM—One quart of fresh made and cooled coffee, with three pounds of powdered and sifted sugar to each gallon of pure cream, mixed, strained into the freezer and frozen.
Make Coffee just as you would a cocktail, -- measure up your coffee as you would your gin, and measure your hot water as you would your vermouth, and. like your cocktail, you will always have your coffee the same. The way wc do is : measure out the coffee at the rate of one tablcspoonful to a cup of water, cither grind it fine or buy it ground that way, and put it in your pot. On the coffee pour a small quantity of cold water, and stir it in till your coffee is like soft mud. Now measure out your water to exactly one cupful to every spoonful of coffee you have put in your pot, and bring it to a boil. Don't boil the coffee, but the moment it boils up, set it back on your stove and let it stand for several minutes before serving.
If it has not thoroughly settled when you are ready to serve it, just dash a cup of cold water into the pot, and you will find that it will settle at once. This, of course, is a rule to follow where you haven’t a French drip pot; if you have one, follow the rule as to coffee and water, and simply let the coffee drip. Again, a good rule for boiling coffee is to put a half egg in with your coffee, and stir the coffee and egg thoroughly together before adding the water, hut in this case you must boil your coffee for ten minutes.
I myself do not believe in boiled coffee, but you will find a number that do, and this rule is the best I have ever heard of, for the coffee is as clear as claret, and has a strong, rich flavor. But for mine, which is the coffee you have had to-night, make it on the drip rule at the ratio of six quarts of water to a pound of coffee, and you will always have results that will please yourself and your guests.
HOW THE TURKS MAKE COFFEE—IT ISN’T SO EASY, BUT THE PRODUCT IS DELIGHTFUL, ITS FLAVOR DIVINE.
To make the perfect cup of Turkish coffee is, like many other things, very easy when the maker knows how to do it, but unless the art has been learned in Turkey it is difficult.
No one can make a perfect cup of coffee unless he has been to Turkey. There is as much difference between the ordinary cup of coffee and the exquisite and alluring beverage with all its subtle aroma as made by the artist as there is between horseflesh and the best English beef. The Turks’ method is simple. They have many little pots of various sizes. If they want to make two cups only they use the smaller one, and if three cups a larger one. When the water has boiled they fill the little pot almost to the top with water, then put in three lumps of sugar and put the pot on the fire to boil. When it is hot they put in two tcaspoonfuls of coffee ground very fine, and then stir it round until it is thoroughly mixed with the water.
The next step is to place the pot on the fire again and watch it very carefully until the coffee bubbles up to a froth, and before this froth escapes over the side you take the pot from the fire and tap the bottom gently on the stove till the froth goes down. Once again the coffee is allowed to bubble over the fire, and the process of tapping the pot on the stovi is repeated three times.
When the froth rises to the surface for the fourth time the pot should be taken from the fire and the coffee should be poured first into one cup and then into another, so that each cup contains a portion of the froth on the top.
The Englishman cannot make coffee at all. He tries hard, but never succeeds cither in making a perfect cup of Turkish or French coffee. The Frenchman, on the other hand, also tries hard to make a perfect cup of Turkish coffee, but he meets with little more success than the Englishman.
One thing must never he forgotten. The coffee must be freshly roasted and ground. It must not be roasted too black; a dark brown is the ideal color. Then the flavor is divine.
COFFEE The coffee-pot should be three parts full of boiling water; the coffee is to be added a spoonful at a time, and well stirred between each; then boil gently, still stirring to prevent the mixture from boiling over as the coffee swells, and to force it into combination with the water; this will be effected in a few minutes, after which, the most gentle boiling must be kept up during an hour. The coffee must then be removed from the fire to settle; one or two spoonsful of cold water thrown in assists the clarification, and precipitates the grounds. In about an hour, or as soon as the liquor has become clear, it is to be poured into another vessel, taking care not to disturb the sediment.
Coffee made in this manner will be of the finest flavour, and may be kept three days in summer, and four or five in winter; when ordered for use, it only requires heating in the coffee-pot, and may be served up at two minutes' notice.