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COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and
one-third Mocha, the former giving the strength, the latter the
flavor. After roasting it should be kept in an air-tight can.
Grind only so much each time as may be required. To one cupful of ground
coffee add one beaten egg and four tablespoons of cold water; mix
thoroughly in coffee pot and pour in one quart of boiling water. Stir
the coffee until it boils, then place it on the back of the stove
where it will simmer for ten minutes. Add a dash of cold water; wait a
moment, then pour off carefully into silver coffee pot, which has been
standing with hot water in it. Filippini's recipe for Black Coffee is
as follows: "Take six scant tablespoonfuls of coffee beans and grind
them in a mill. Have a well cleaned French coffee pot; put the coffee
on the filter with the small strainer over, then pour on a pint and a
half of boiling water, little by little, recollecting at the same time
that too much care cannot be taken to have the water boiling
thoroughly. When all the water is consumed, put on the cover and let
it infuse slightly, but on no account must it boil. Serve in six
after-dinner cups. Coffee should never be prepared more than five
minutes before the time to serve."
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