Making Good Basic Coffee

Making Good Basic Coffee

There once was a day when the convenience options Nespresso and Keurig sitting on the counter available for your choice of coffee did not exist. Coffee today has taken on a whole new level of a revered status that has lead multi-billion dollar businesses. In years past coffee was a simple beverage, with good and bad cups in many households. Jessie Read shares her thoughts on how to make coffee in the 1930s below.

I've come to the conclusion that the reason for bad coffee lies in the fact that some people haven't the "fog­giest" idea what a good cup of coffee should taste like -hence any sort of a brownish liquid with a faint odor of coffee serves the purpose.

Really, I'm quite serious when I say something has to be done about it! More men than you would imagine have asked me to write this article. They get good coffee downtown or at some friend's place and naturally are an­noyed when the coffee at home is-well, pretty bad!
With coffee, as with everything else, "you get what you pay for!" I do not mean by this that you have to pay an enormous price, but a possible bargain in coffee may not always be one. Coffee should be:

(1)    Freshly ground.
(2)    Stored in an air-tight container.
(3)    Purchased in small quantities if the family is small and the consumption low.
(4)    Served with cream-milk, even scalded, is not sufficient.
(5)    Made with the addition of a dash of salt. Salt does to coffee what it does to
(6)   Ground to suit the method of making

Coarse for boiled coffee.  Medium for percolated. Fine for drip method.  Powdered for silex method.

Mustard in coffee sounds like the most atrocious food freak you can imagine--but I use it. A very fine chef gave me the trick. Use-oh-a little less than ¼ teaspoon for a half cup of coffee and quart and a half of water.

Note-Use standard measuring spoons and cups for the following methods:

Percolated Coffee

8 tablespoons coffee.

1/8 teaspoon salt.
Dash of mustard.
6 cups boiling water.

Measure ingredients into percolator. "Perk" for about 10 minutes.

Boiled Coffee (To Serve 6)

8 level tablespoons (½ cup) coffee.

½ cup cold water.
1/s teaspoon salt.
Dash of mustard.
6 cups !boiling water.

Measure coffee, salt, mustard and cold water into pot. Mix well. Pour on boil­ing water. Bring slowly to boil, stirring occasionally. When boiling point is reached reduce heat so coffee merely "steeps" for 5 minutes. Pour on 3 tablespoons cold water to settle grounds strain and serve.
For a quantity of coffee tie coffee loosely in cheesecloth bag.
Eggs may be used to clear coffee or even the shells may be utilized. Mix this with the dry coffee grounds. Use about one small egg for the above amount.


Boiled Coffee (For 100)

1 ½ lb. coffee.
1 teaspoon salt.
½ teaspoon mustard. 2 cups cold water.
5 gallons boiling water

Combine coffee, salt, mustard and cold water. Tie loosely in a cheese­cloth bag and plunge into boiling water. Cover closely. Keep at boiling point for 15 to 20 minutes, stirring frequently.


Drip Coffee

8 tablespoons coffee.

1/8 teaspoon salt.
Dash of mustard.
6 cups boiling water.

Measure coffee, salt and mustard into the filter. Pour on boiling water. Keep coffee hot, but not boiling while drip­ping. Serve at once.

Silex Method
For a demonstration of this I would suggest you visit a good electric dealer. Use same proportions as for drip method except for coffee and use just 6 tablespoons