CHAPTER IX 



TABLE-COFFEES 



§ a. EXPLANATION OF TERMS 



(i') Cafe a la creme: — Cafe nofr with the addition of plain or 

 whipped cream. 



(2) Cafe au lait : — Coffee with milk, or French Breakfast coffee, 

 is a strong coffee served with boiling milk, usually about one-half 

 coffee and one-half milk. 



(3) Cafe noir, Black, or After-dinner Coffee: — These terms imply 

 that the infusion has been prepared from a large proportion of 

 coffee which was percolated until the liquid was black. 



(4) Coffee Extract or Essence: — Coffee essence Is deficient usually 

 in its caffeine-content; and its color Is dissimilar to the freshly pre- 

 pared beverage. Strong alcohol, as a preservative, and caramel, as 

 a color corrective, are commonly added. It Is prepared commercially 

 by distillation (i.e., the liquid is steamed and evaporated until re- 

 duced to the desired strength). 



(5) Creole Coffee: — A slowly percolated coffee. Freshly roasted 

 and ground coffee Is pressed into the filter of the pot and boiling 

 water poured over it at five minute intervals. A very strong and 

 rich extract results. A tablespoonful per cup Is sufficient. This 

 extract may be preserved in an air tight vessel for future use. 



(6) Demi-tasse de Cafe or Cafe demitasse: — Originally used to 

 designate a half cup of coffee, but now signifies Cafe noir and 

 is usually served in small cups. 



(7) Dutch Coffee: — A cold-water process involving the use of 

 very finely ground coffee-beans which are held in a special filter 

 possessing top and bottom reservoirs. Four hours are required for 

 the water to percolate through. This process results in a high per- 

 centage of strength and flavor. 



(8) French Coffee: — Addition of ten to thirty per cent of chicory, 



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