Archive for January 17th, 2011

Coffee and Tea, 1905

Courtesy of the Myrtle Reed Cookbook, some brief, terse, and not-at-all-opinionated thoughts on “the nectar of the gods”, coffee:

The breakfast beverage par excellence is coffee, at least in American households, but, rather than have coffee poorly made, it is better to have no coffee at all. The French method of coffee making has practically superseded the old fashioned boiled coffee. Cheap coffee, carefully made in the proper kind of a pot, has a better flavor than the more expensive brands can possibly have when improperly made.

The best coffee pot on the market, which publishing ethics forbid us to mention by name, is made of nickel, comes in five or six different sizes, has a close fitting cover, a wooden handle, and has inside a finely woven wire strainer which does away entirely with the questionable, and often unclean, cloth strainer. A cloth, no matter how carefully kept, will eventually become saturated with the grounds and add the flavor of reheated coffee to the fresh brew in the pot.

The nickel coffee pots having the wire strainer inside are easily kept clean with boiling water alone, and about once a month may be boiled out with a weak solution of baking soda.

Various blends of coffee have their champions, and the blended package coffees are in the main very good. It is better to buy in small quantities, a pound or two at a time, have the coffee pulverized very finely at the grocery, and keep a watchful eye on the man while he does it lest he add alien elements to the coffee. Pulverized coffee keeps perfectly in ordinary Mason jars, tightly sealed, if bought in small quantities, as suggested.
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Published in: General, History | on January 17th, 2011 | 1 Comment »