Jasper County Democrat, Volume 6, Number 45, Rensselaer, Jasper County, 13 February 1904 — HOW TURKS MAKE COFFEE. [ARTICLE]

HOW TURKS MAKE COFFEE.

It Inn’t Enay, but tbe Product la Delightful In Its Flavor.

To make the perfect cup of Turkish coffee is, like many other tilings, very easy when the maker knows how to do it, but unless the art has been learned in Turkey it is difficult. No one can make a perfect cup of coffee unless lie has been to Turkey. There is as much difference between the ordinary cup of coffee and the exquisite and alluring beverage with all its subtle aroma as made by the artist as there is between horseflesh and the best English beef. The Turks’ method is simple. They have many little pots of various sizes. If they want to make two cups only they use the smaller one, and if three cups a larger one. When the water has boiled they fill the little pot almost to the top with water, then put in three lumps of sugar and put the pot on the fire to boil. When it is hot they put in two teaspoonfuls of coffee ground very fine and then stir it round until it is thoroughly mixed with the water. The next step is to place the pot ou the fire again and watch it very carefully until the coffee bubbles up to a froth, and before this froth escapes over the side you take the pot from the fire and tap the bottom gently on the stove till the froth goes down. Once again the coffee is allowed to bubble over the fire, and the process of tappiiv- the pot ou the stove is repeated times. When the froth rises to the surface for the fourth time the pot should be taken from the fire and the coffee should be poured first into one cup and then into another, so that each cup contains a portion of the froth on the top. The Englishman cannot make coffee at nil. He tries hard, but never succeeds either in making a perfect cup of Turkish or Freueh coffee. • The Frenchman, on the other hand, also tries hard to make a perfect cup of Turkish coffee, but he meets with little more success than the Englishman. One thiug must never be forgotten—the coffee must be freshly roasted and ground. It must not be roasted too black. A dark brown is the ideal color. Then the flavor is divine. Boston Globe.