Coffee And Coffee Making Recipe ingredients

To prepare this Coffee And Coffee Making Recipe, first when the paper-like covering and the soft pulp are removed from the fruit of the coffee tree, two seeds remain; these are the coffee beans of commerce. By roasting these beans moisture is driven off and fragrance is developed. By grinding or otherwise pulverizing the beans a larger extent of surface is presented to the solvent action of water, and, if the water be heated to the boiling point, a fragrant, mildly stimulating beverage is produced. Tannin is present in coffee, but in less quantity than in tea, and it is not dissolved from the coffee bean so readily as from the more fragile tea leaf. Breakfast coffee may be made by boiling the ground coffee in the water, or by filtering water at the boiling point through the pulverized product. A silver or white enameled pot is the proper receptacle for coffee that is to be boiled; two level tablespoonfuls of ground coffee, to each cup of water, is the accepted proportion for the beverage. This proportion holds good also, if the coffee is to be made in a filter. For after-dinner coffee, double the measure of coffee is the rule.

In our talk on proteid, we said that heat hardened proteid substances. We make use of this fact to secure clear, boiled coffee. By mixing a little white of egg (which contains a large proportion of proteid substance) with the ground coffee, the egg will harden about the grains of coffee, when the liquid boils, and the mass thus held together will settle to the bottom of the pot, leaving the liquid clear and sparkling. The white that adheres to the shells of two eggs (broken for some other purpose) will be sufficient to clear two cups of coffee. If too much egg be used, such a firm coating will be formed around the coffee that the water can not act upon it and the decoction will be weak.