Democratic Sentinel, Volume 19, Number 45, Rensselaer, Jasper County, 15 November 1895 — Cuban Coffee Making. [ARTICLE]

Cuban Coffee Making.

In a letter to the New York Tribune by an expert on coffee, the writer, after speaking of the different varieties of the bean and their comparative merits, gives the details of making coffee as it is done in Cuba, where the most delicious coffee obtainable anywhere is to found. “It is prepared by first half filling a coarse flannel bag with finely pulverized, roasted coffee, and suspending it from a hook over the pot or other vessel. Cold water is poured on the bag at intervals until the entire mass is well saturated, then the first drippings, which have fallen into the receptacle, are poured again over the bag until the liquid becomes almost thick and very black. One teaspoonful of this extracted liquid, placed in a cup of boiling milk, will yield a draught of coffee that Is simply delicious—a nectar fit for the gods. In Cuba this flannel bag hangs day and night on the wall, the process of pouring on the cold water and allowing it to drip being almost ceaseless in its operation. All classes, ages and conditions drink coffee there as freely as we do water.”