Rensselaer Republican, Volume 17, Number 49, Rensselaer, Jasper County, 13 August 1885 — A Good Cup of Coffee. [ARTICLE]

A Good Cup of Coffee.

“It is one of the simplest things in the world,” said Miss Corson in her lecture, “to make' a good cup of coffee, and this can be accomplished by applying a little common sense. If you put boiling water on coffee, and do not let it boil,” she continued, “you have all the good qualities preserved. One reason dyspeptics can not drink coffee is because it is boiled. The style of coffee pot is just a matter of fancy. I have made as good coffee from an old tomato can as I have ever sipped from a cup filled from the finest French coffee Urn. We should take lessons in this matter from the Turks and Arabians, who grind their coffee to a fine powder. “When the coffee is ground as fine as possible, put it in a little bag of unbleached muslin, which should be tied tightly enough to prevent the escape of the grounds. If you use a cup of unground coffee you can make over a quart of blackuoffee. In making coffee- many people sacrifice flavor for strength. Bitterness comes from boiling. When boiling water is placed on the bag of ground coffee it should stand at least three minutes before serving. Remember, the longer it stands the stronger it becomes. Be careful not to allow the watered coffee to boil. “A favorite mixture of coffee,” said Miss Corson, in answer to a lady in the audience, “is Mocha and Java, in the proportion of two parts of the latter, which is less expensive, to one of the former.”— Philadelphia News.