Show J Personal Personal person Health By Or Dr William Brady In this column and elsewhere I have given from time time timeto to time these simple directions for makIng making mak mak- making ing coffee 1 c o 0 f ft f e e l. e-l. 1 t Keep coffee inthe In Inthe 1 rrY r m. the b bean e a n and tg t g grind r I n don only I y enough for tor the the W days day's use lae e each a c h r day 2 Put the A Il r o coffee In pot with with- I 1 cold water and rn j let stand an hour hour more or or orless less before before be be- fore brewing 3 Heat It up nearly Dr Brady but not quite to the boiling point but do not let it boll boil for an n instant 4 Serve within a few minutes Whenever I mention the brewing brewing brew brew- ing of coffee I 1 get a startling variety variety variety va va- of suggestions criticisms recipes and the comments as well as some letters thanking me for tor tort t telling how to make good coffee Aroma Is Smell From the National Coffee Association Association As As- comes a report of ot a series series se sea searles ries rles of laboratory tests testa the association association association asso asso- made to determine whether there is any advantage gained ed from letting the coffee stand in cold water from half an h hour ur to overnight before brewing The association assumes that the extraction extraction extraction ex ex- traction of ot soluble solids is the principal factor that controls the flavor and aroma of brewed cof cof- te fee I may be wrong but to my mind aroma is smell not taste task and while the aroma of ot brewing coffee may be pl pleasant asa t it Just infuriates in- in me because I hate to think that so much of ot what should contribute to the flavor of the coffee cof cot coffee fee is being driven off into the ambient air Whether the flavor of good cotee cof co- coffee coffee cof- cof fee tee la is represented entirely by soluble solids I dont don't know but I Ilave have lave always assumed that an essential es essential essential es- es or volatile aromatic oil or something of ot the kind is I. largely responsible for the flavor and we know enow that essential oi oils are more soluble In cold water than in h hot t water and that th they y are evaporated evaporated evaporated rated or distilled most rapidly at temperatures approaching bo boiling Ung Solids Extracted However the coffee associations association's tests ests showed the highest extraction extraction extraction extrac extrac- tion of soluble solids left standing In cold old water for tor one hour am and then heated l to 06 deg F. F boiling is deg F. F Coffee left standIng standing stand stand- Ing overnight gave a low lower r ex extraction extraction extraction ex- ex traction figure Coffee heated immediately Im- Im mediately to deg F. F and stirred for 30 seconds gave nearly the same extraction extraction-as as th that t left standIng standing standing stand stand- Ing on one hour in cold water so 80 the coffee e prepared In open coffee pot b by pouring boiling water directly on the ground coffee they they- dont don't say freshly ground but ut I do let for stand for ten en nun min utes gives virtually the s same mc extraction extraction extraction ex ex- traction as iu coffee left standing in cold water an hour more or less and the cup tests cup tests by experts yot you ou know those experts expert who taste sample after sample and decide which is best satisfied the coffee association that this last method oi of brewing coffee giVes coffee of superior su- su superior superior su su- flavor and aroma there they go again with the aroma aroma t Who am amI I to quarrel with experts experts experts ex ex- Before I hop back in my buggy I must pass paM along a method of brewing g coffee that seems unique and worthy of careful tion Reader A. A L. L B B. describes describes' it Recipe Cited I II I put 8 cupfuls of ot water In fn our p pressure cooker and 8 dessertspoonfuls dessertspoonfuls dessert dessert- spoonfuls of good coff coffee e seal the cooker put it on th the fire and when the pressure pressure reaches 15 pounds per square inch Inch Inch-in In about 10 I minutes I turn off the flame let the pressure go down to atmosphere atmosphere at at- atmosphere about 5 minutes then open the cooker cooker and and the there e Is golden perfection Not an iota of aroma has escaped in the brew Maybe the pressure cooker people should turn out a special coffee maker with a pouring flap to open for pouring By teaching people how to make better coffee you are making life easier and pl pleasanter for a lot lotof lotof lotof of us who never knew how good coffee can be until you taught us It sounds to me as though A. A L. L B B. B has something there But ButI I merely pass the idea along Ido I Ido Ido do not recommend the A. A L L. B B. method an and l I assume no responsibility responsibility responsibility for coffee grounds pieces of metal fingers and things scattered scattered scat scat- over the premises in case the cooker lets go Copyright 1948 John F F. Dille Co |