All About Coffee by William H. Ukers (best new books to read .TXT) 📕
CHAPTER II
HISTORY OF COFFEE PROPAGATION
A brief account of the cultivation of the coffee plant in the Old World, and of its introduction into the New--A romantic coffee adventure Page 5
CHAPTER III
EARLY HISTORY OF COFFEE DRINKING
Coffee in the Near East in the early centuries--Stories of its origin--Discovery by physicians and adoption by the Church--Its spread through Arabia, Persia, and Turkey--Persecutions and Intolerances--Early coffee manners and customs Page 11
CHAPTER IV
INTRODUCTION OF COFFEE INTO WESTERN EUROPE
When the three great temperance beverages, cocoa, tea, and coffee, came to Europe--Coffee first mentioned by Rauwolf in 1582--Early days of coffee in Italy--How Pope Clement VIII baptized it and made it a truly Christian beverage--The first Europe
Read free book «All About Coffee by William H. Ukers (best new books to read .TXT) 📕» - read online or download for free at americanlibrarybooks.com
- Author: William H. Ukers
- Performer: -
Read book online «All About Coffee by William H. Ukers (best new books to read .TXT) 📕». Author - William H. Ukers
While waiting for the coffee to brew, he may listen to the band and watch the children play under the trees. French or Vienna drip pots are used for brewing.
Every city in Germany has its cafés, spacious places where patrons sit around small tables, drinking coffee, "with or without" turned or unturned, steaming or iced, sweetened or unsweetened, depending on the sugar supply; nibble, at the same time, a piece of cake or pastry, selected from a glass pyramid; talk, flirt, malign, yawn, read, and smoke. Cafés are, in fact, public reading rooms. Some places keep hundreds of daily and weekly newspapers and magazines on file for the use of patrons. If the customer buys only one cup of coffee, he may keep his seat for hours, and read one newspaper after another.
Three of the four corners of Berlin's most important street crossing are occupied by cafés. This is where Unter den Linden and Friedrichstrasse meet. On the southwest corner there is Kranzler's staid old café, a very respectable place, where the lower hall is even reserved for non-smokers. On the southeast corner is Café Bauer, known the world over. However, it has seen better days. It has been outdistanced by competitors. On the northeast corner is the Victoria, a new-style place, very bright, and less staid. There no room is reserved for non-smokers, for most of the ladies, if they do not themselves smoke, will light the cigars for their escorts.
Around the Potsdamer Platz there is a number of cafés. Josty's is perhaps the most frequented in Berlin. It is the best liked on account of the trees and terraces in front. Farther to the west, on Kuerfuerstendamm, there are dozens of large cafés.
Some of the cafés are meeting-places for certain professions and trades. The Admiral's café, in Friedrichstrasse, for instance, is the "artistes'" exchange. All the stage folk and stars of the tanbark meet there every day. Chorus girls, tumblers, ladies of the flying trapeze, contortionists, and bareback riders are to be found there, discussing their grievances, denouncing their managers, swapping their diamonds, and recounting former triumphs. Cinema-makers come also to pick out a cast for a new film play. There one can pick out a full cast every minute.
Then there is the Café des Westens in Kuerfuerstendamm, the old one, where dreamers and poets congregate. It is called also Café Groessenwahn, which means that persons suffering from an exaggerated ego are conspicuous by their presence and their long hair.
At almost every table one may find a poet who has written a play that is bound to enrich its author and any man of means who will put up the money to build a new theater in which to produce it.
Saxony and Thuringia are proverbial hotbeds of coffee lovers. It is said that in Saxony there are more coffee drinkers to the square inch and more cups to the single coffee bean than anywhere else upon earth. The Saxons like their coffee, but seem to be afraid it may be too strong for them. So, when over their cups, they always make certain they can see bottom before raising the steaming bowl to the lip.
Von Liebig's method of making coffee, whereby three-fourths of the quantity to be used is first boiled for ten or fifteen minutes, and the remainder added for a six-minute steeping or infusion, is religiously followed by some housekeepers. Von Liebig advocated coating the bean with sugar. In some families, fats, eggs, and egg-shells are used to settle and to clarify the beverage.
Coffee in Germany is better cooked (roasted) and more scientifically prepared than in many other European countries. In recent years, during the World War and since, however, there has been an amazing increase in the use of coffee substitutes, so that the German cup of coffee is not the pure delight it was once.
Greece. Coffee is the most popular and most extensively used non-alcoholic beverage in Greece, as it is throughout the Near East. Its annual per capita consumption there is about two pounds, two-thirds of the supply coming via Austria and France, Brazil furnishing direct the bulk of the remaining third.
Coffee is given a high or city roast, and is used almost entirely in powdered form. It is prepared for consumption principally in the Turkish demi-tasse way. Finely ground coffee is used even in making ordinary table, or breakfast, coffee. In private houses the cylindrical brass hand-grinders, manufactured in Constantinople, are mostly used. In many of the coffee houses in the villages and country towns throughout Greece and the Levant, a heavy iron pestle, wielded by a strong man, is employed to pulverize the grains in a heavy stone or marble mortar; while the poorer homes use a small brass pestle and mortar, also manufactured in Turkey.
In his The Greeks of the Present Day[371], Edmond François Valentin About says:
The coffee which is drunk in all the Greek houses rather astonishes the travellers who have neither seen Turkey nor Algeria. One is surprised at finding food in a cup in which one expected drink. Yet you get accustomed to this coffee-broth and end by finding it more savoury, lighter, more perfumed, and especially more wholesome, than the extract of coffee you drink in France.
Then About gives the recipe of his servant Petros, who is "the first man in Athens for coffee":
The grain is roasted without burning it; it is reduced to an impalpable powder, either in a mortar or in a very close-grained mill. Water is set on the fire till it boils up; it is taken off to throw in a spoonful of coffee, and a spoonful of pounded sugar for each cup it is intended to make; it is carefully mixed; the coffee pot is replaced on the fire until the contents seem ready to boil over; it is taken off, and set on again; lastly it is quickly poured into the cups. Some coffee drinkers have this preparation boiled as many as five times. Petros makes a rule of not putting his coffee more than three times on the fire. He takes care in filling the cups to divide impartially the coloured froth which rises above the coffee pot; it is the kaimaki of the coffee. A cup without kaimaki is disgraced.
When the coffee is poured out you are at liberty to drink it boiling and muddy, or cold and clear. Real amateurs drink it without waiting. Those who allow the sediment to settle down, do not do so from contempt, for they afterwards collect it with the little finger and eat it carefully.
Thus prepared, coffee may be taken without inconvenience ten times a day: five cups of French coffee could not be drunk with impunity every day. It is because the coffee of the Turks and the Greeks is a diluted tonic, and ours is a concentrated tonic.
I have met at Paris many people who took their coffee without sugar, to imitate the Orientals. I think I ought to give them notice, between ourselves, that in the great coffee-houses of Athens, sugar is always presented with the coffee; in the khans and second-rate coffee-houses, it is served already sugared; and that at Smyrna and Constantinople, it has everywhere been brought to me sugared.
Italy. In Italy coffee is roasted in a wholesale and retail way as well as in the home. French, German, Dutch, and Italian machines are used. The full city, or Italian, roast is favored. There are cafés as in France and other continental countries, and the drink is prepared in the French fashion. For restaurants and hotels, rapid filtering machines, first developed by the French and Italians, are used. In the homes, percolators and filtration devices are employed.
The De Mattia Brothers have a process designed to conserve the aroma in roasting. The Italians pay particular attention to the temperature in roasting and in the cooling operation. There is considerable glazing, and many coffee additions are used.
Like the French, the Italians make much of café au lait for breakfast. At dinner, the café noir is served.
Cafés of the French school are to be found along the Corso in Rome, the Toledo in Naples, in the Galleria Vittorio Emanuel and the Piazza del Duomo in Milan, and in the arcades surrounding the Piazza de San Marco in Venice, where Florian's still flourishes.
Netherlands. In the Netherlands, too, the French café is a delightful feature of the life of the larger cities. The Dutch roast coffee properly, and make it well. The service is in individual pots, or in demi-tasses on a silver, nickle, or brass tray, and accompanied by a miniature pitcher containing just enough cream (usually whipped), a small dish about the size of an individual butter plate holding three squares of sugar, and a slender glass of water. This service is universal; the glass of water always goes with the coffee. It is the one sure way for Americans to get a drink of water. It is the custom in Holland to repair to some open-air café or indoor coffee house for the after-dinner cup of coffee. One seldom takes his coffee in the place where he has his dinner. These cafés are many, and some are elaborately designed and furnished. One of the most interesting is the St. Joris at the Hague, furnished in the old Dutch style. The approved way of making coffee in Holland is the French drip method.
Norway and Sweden. French and German influences mark the roasting, grinding, preparing, and serving of coffee in Norway and Sweden. Generally speaking, not so much chicory is used, and a great deal of whipped cream is employed. In Norway, the boiling method has many followers. A big (open) copper kettle is used. This is filled with water, and the coffee is dumped in and boiled. In the poorer-class country homes, the copper kettle is brought to the table and set upon a wooden plate. The coffee is served directly from the kettle in cups. In better-class homes, the coffee is poured from the kettle into silver coffee pots in the kitchen, and the silver coffee pots are brought to the table. The only thing approaching coffee houses are the "coffee rooms" which are to be found in Christiania. These are small one-room affairs in which the plainer sorts of foods, such as porridge, may be purchased with the coffee. They are cheap, and are largely frequented by the poorer class of students, who use them as places in which to study while they drink their coffee.
In Russia and Switzerland, French and German methods obtain. Russia, however, drinks more tea than coffee, which by the masses is prepared in Turkish fashion, when obtainable. Usually, the coffee is only a cheap "substitute." The so-called café à la Russe of the aristocracy, is strong black coffee flavored with lemon. Another Russian recipe calls for the coffee to be placed in a large punch bowl, and covered with a layer of finely chopped apples and pears; then cognac is poured over the mass, and a match applied.
Roumania and Servia drink coffee prepared after either the Turkish or the French style, depending on the class of
Comments (0)