i84 COFFEE 



Cold water, dashed into a boiling coffee decoction, checks the boiling 

 and causes the grounds to settle, leaving the liquid clear. The ad- 

 dition of a small piece of charcoal accomplishes the same result. The 

 grounds should never be allowed to remain in the coffee for any con- 

 siderable period. 



( 1 ) Decoction or Boiling : — Place ground coffee in cold water 

 and allow to boil for a few seconds. This method results in a strong 

 and excellent liquid. The "Old Fashioned Boiling Method" in- 

 volves the addition of the white of an egg to the ground coffee and 

 boiling water which has boiled hard for ten minutes. The boiling 

 water is poured over it, allowed to come to a boil, and stirred 

 thoroughly once, after which it is placed on the back of the stove 

 for ten minutes. This method results in an excellent coffee but 

 requires great care. 



(2) Filtration or Distilling: — A percolator is used. Boiling 

 water is passed slowty through ground coffee which is held at the 

 center of the percolator. This method is widely resorted to, as the 

 results are uniform. 



(3) Infusion or Drawing: — Ground coffee is placed in boiling 

 water and kept hot without boiling for ten minutes. This method 

 produces a very pleasing beverage but it does not bring out much 

 of the stimulating property of the bean. 



To assure the best results, regardless of the method of preparation, 

 the water must be strictly fresh. The use of previously boiled water 

 will alter an otherwise pleasing beverage into a drink which possesses 

 a most unpalatable flavor. If the water used has been boiled until 

 it is ''flat" or if the water used is impregnated with lime, sulphur, 

 or iron, the fine flavor of coffee will be destroyed. Since coffee is 

 readily contaminated with odors, coffee should be stored in a closed 

 glass container. If cream is used, it should be covered while in the 

 refrigerator as it readily absorbs the odors of butter, vegetables, etc., 

 which will cause the coffee to taste queer. 



The household preparation of raw coffee is not difficult. Since 

 the pleasing aroma developed during torrefication is rapidly dissipated 

 from the time of roasting, it is necessary to have it freshly roasted 

 in order to enjoy the best results. In Europe, in the well regulated 

 homes, the daily supply is roasted every morning. This is not com- 

 monly practised in England and the United States. It may be 



