1 see below
Directions
Start with a thoroughly clean coffee maker. Wash after each use with
hot, soapy water and rinse well with hot water; never scour with an
abrasive pad. When cleaning an automatic coffee maker, follow the
manufacturer's directions.
Always use fresh coffee and freshly drawn cold water. Never use hot
water, especially in automatic coffee makers; it changes percolating
time.
Serve steaming-hot coffee as soon as possible after brewing. If
coffee must stand any length of time, remove grounds and hold coffee
at serving temperature over very low heat.
Keep ground coffee tightly covered.
PREPARATION METHODS Automatic: Follow manufacturer's directions for
selecting grind of coffee (special ones are available), measuring and
brewing the coffee and holding the coffee at serving temperature.
Drip: Measure cold water and heat to boiling. Preheat coffeepot by
rinsing with very hot water. Measure drip-grind coffee into filter
paper in cone or into filter section of coffee-pot depending on the
type of drip pot used. Pour measured fresh boiling water into upper
container; cover. When dripping is completed, remove upper container
and filter section.
COFFEE CHART Strength For each serving* of Brew Ground
Coffee Water Weak 1 level tb 3/4 cup Medium 2 level tb 3/4 cup
Strong 3 level tb 3/4 cup *Best general recommendation.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Coffee Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into distant history, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to historians is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including coriander, parsley, and basil. These new foods and tastes was responsible for a surge in publications on food, the majority of which still exist in private libraries. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve the most extravagent banquests, and as a result the best cooks and their recipes were much in demand. However, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery publications were in high demand, as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this About Coffee recipe.
