. Coffee; its history and also its remarkable growth in the world of commerce. Coffee. [from old catalog]. Include in the grocery list the T & T brand of Coffe 29 is no milk with this coffee, and the cups are about the size of egg shells. The method of pounding it in a mortar is undoubtedly superior to that of grinding in a mill. Soyer's method of making coffee is as follows: Put two ounces of ground coffee into a stew-pan, which set upon the fire, stirring the coffee round with a spoon until quite hot, then pour over a pint of boiling water; cover it closely for five minutes, pass it thro
. Coffee; its history and also its remarkable growth in the world of commerce. Coffee. [from old catalog]. Include in the grocery list the T & T brand of Coffe 29 is no milk with this coffee, and the cups are about the size of egg shells. The method of pounding it in a mortar is undoubtedly superior to that of grinding in a mill. Soyer's method of making coffee is as follows: Put two ounces of ground coffee into a stew-pan, which set upon the fire, stirring the coffee round with a spoon until quite hot, then pour over a pint of boiling water; cover it closely for five minutes, pass it through a cloth, warm again and serve. Perhaps no nation on earth is so successful at getting up special dishes of coffee as are the French. Cafe-au-lait is made by taking a quarter of a cup of the strong black in- fusion, and adding three-quarters of a cup of boiled milk. Cafe-au-la-creme is made by adding boiled cream in less pro- portion to strong clear coffee and then heating, but not boiling them together. The South Americans seldom use both cream and sugar in their coffee. Some prefer it with cream, and some with sugar, but few think the combination a pleasant one. They drink it very strong, and not nearly so much of it as we of the north do, though doubtless they get more of the coffee. One of the most important points in the making of good coffee is the proper roasting. Some connoisseurs wash the berries before roasting and dry them before a slow fire. One of the requisites is that the coffee should be even in color. There is a difference in opinion as to the degree of color, some con- tending that the berry needs only a tinge of light brown, others maintaining that it should be as dark as it can be roasted without burning. However that is, it is true that too little attention is paid to this most important part of the process. An eminent authority says that the great trouble with most people outside of the coffee growing countries is that they use too little coffee, and th
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