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Simple Coffee Cooking Recipe

Below is the quick and easy cooking recipe for Coffee.

Old Java and Mocha coffee are the best kinds. Coffee should be put in an iron pot, and dried over a moderate fire for several hours, before it is roasted. It should be put at such a distance from the fire, as to be in no danger of burning. When it has dried three or four hours, set the pot on a hot bed of coals, and stir it constantly, until sufficiently roasted, which is ascertained by biting one of the lightest colored kernels—if it is brittle, the whole is done. Turn it out of the pot immediately, into a box—cover it tight, to keep in the steam. A coffee-roaster is better than a pot to roast coffee in, as it preserve the Coffees the fine aromatic flavor of the coffee, which in a great measure escapes with the steam of the coffee, when roasted in an open pot. To make good common coffee, allow a table-spoonful of it, when ground, to each pint of water. Turn on the water boiling hot, and boil the coffee in a tin pot, from twenty to twenty-five minutes—if boiled longer, it will not taste fresh and lively. Let it stand, after being taken from the fire, four or five minutes to settle, then turn it off carefully from the grounds, into a coffee-pot or urn. When the coffee is put on the fire to boil, a piece of fish-skin or isinglass, of the size of a nine-pence, should be put in, or else the white and shell of half an egg, to a couple of quarts of coffee. Many persons dislike to clear coffee1 with fish-skin, thinking that it imparts an unpleasant taste to coffee, but it will not, if properly prepared. The skin should be taken from mild codfish, that has not been soaked, as the skin loses its clearing properties by soaking. Rinse it in cold water, and dry it perfectly. When dried, cut it into pieces of the size of a nine-pence. If torn off, as it is wanted for use, too much is apt to be put in at once, and give the coffee a bad taste. A piece of the size of a twelve and a half cent piece, is sufficient to settle a couple of quarts of water. French coffee is made in a German filter, the water is turned on boiling hot, and one-third more coffee is necessary than when boiled in the common way. Where cream cannot be procured for coffee, the coffee will be much richer to boil it with a less proportion of water than the above rule, and weaken it with boiling hot milk, when serve the Coffeed out in cups.


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