CHAPTEE YI. 



GEINDING THE COFFEE, OK GEINDING, BLENDmG AITO MIXING 



COFFEE. 



Simple as it may seem, tlie process of grinding tlie roasted 

 bean is one that requires considerable attention. If gronnd too 

 coarsely, tbe coffee requires protracted boiling to extract its 

 strength, and much boiling is fatal to a good cup of coffee. While 

 one may grind too finely, the mistake of grinding too coarsely is 

 that most frequently made. Just to what degree of fineness it 

 should be ground depends somewhat upon the manner of making 

 the coifee. If any of the filtering coffee-pots are used the grinding 

 should be very fine, in order that the strength may more readily 

 be exhausted by the water simply passing through ; but where 

 boiled for ten or fifteen minutes, as is most frequently the case, 

 the coffee should be ground so that the larger particles are about 

 the size of pin-heads. 



Every family should own a small coffee-mill and grind their 

 own coffee, grinding it just as required for each meal, and the 

 less time that elapses after grinding until the coffee is in the pot 

 the better. The aroma of coffee passes oif rapidly enough after 

 being roasted, but stiU more quickly after being ground, hence the 

 necessity for grinding it only for immediate use. If during wet 

 weather the beans become damp and tough, so that they do not 

 rattle when stirred, warm them up in a clean pot or skillet before 

 grinding, stirring them meanwhile — so as not to scorch them — 

 and thus drive off the moisture, develop their flavor and make 

 them grind better. Most retail grocers keep a large coffee-mill 

 and when requested will grind coffee for those customers who do 

 not find it convenient to grind it at home; the latter method, 

 however, is the best, as it gives the customer fresher ground coffee 



