TABLE-COFFEES 183 



very heavy roasting of the bean, .and the occasional addition of a 

 little butter and sugar during the roasting, all combine to give 

 the coffee a special flavor. It is prepared in a percolator from finely 

 ground cofFee through which the liquid is passed several times to in- 

 crease its strength. 



(9) Russian Coffee: — Merely a strong, black coffee. 



(10) Sultana Coffee: — Infusion of dried and roasted pulps with- 

 out the beans. This mode of preparation is practised in certain re- 

 gions of Turkey and Persia. Sultana coffee also refers to a decoc- 

 tion of the raw beans. Sometimes, in lieu of boiling raw coffee in 

 water, a procedure similar to the preparation of a tincture of tea 

 is followed. The decoction of green coffee is made by boiling one- 

 eighth of a pound of coffee, powdered or uncrushed, in one pound 

 of water for one-quarter of an hour. This resulting liquor is re- 

 moved from the fire and allowed to set for some time in a closed 

 receptacle, is sweetened with sugar, and drunk warm. 



(11) Turkish Coffee : — The beans are ground to a powder which 

 is put in cold water and brought to the boiling point but not allowed 

 to boil. It is served at once without straining or settling of the 

 grounds. The Turks, as is the common practise in many eastern 

 countries and especially among the poorer classes, eat the grounds 

 and seem to relish them as well as the infusion. In this way they 

 obtain the entire value of the bean. 



(12) Vienna Coffee: — Prepared in a special urn which continually 

 passes the steam through finely ground coffee and thereby retains the 

 full aroma. Whipped cream is added. 



§ b. FORMULAS FOR PREPARATION 



Coffee, raw or roasted, should be kept from strong odors as it 

 absorbs them readily. Roasted coffee should never be exposed to the 

 air, as it rapidly loses its flavor and aroma. Coarse ground coffee 

 requires a long infusion to extract the full strength. Too much boil- 

 ing spoils the aroma and flavor. One should use as pure coffee as 

 can be obtained and of the desired flavor. Coffee should be freshly 

 roasted, freshl) ground to moderate fineness, and freshly made in 

 a scrupulously clean coffee-pot. Sufficient coffee should be used. 

 Two ounces of coffee per pint of water makes an excellent beverage. 



