the art of coffee making - home | msu...

THE ART

OF

COFFEE

MAKING

But coffee can other tales unfold!

Its history's written round and bold -

Brave buccaneers upon the "Spanish Main/

The army's march across the length'ning plain,

The lone prospector wandering o'er the hill,

The hunter's camp, thy fragrance all distill.

So here's a health to coffee! Coffee hot!

A morning toast! Bring on another pot.

— By ARTHUR GRAY

in "Over The Black Coffee"

Dedicated

to perfection in the brewing of good

coffee

COPYRIGHT 1937

BY

HILLS BROS.

2 H A R R I S O N S T R E E T

SAN FRANCISCO

Permission is hereby granted publishers

or individuals interested in Home Eco-

nomics Instruction to reproduce or in any

other manner use, for educational or

academic purposes, the directions for

coffee-making contained in this booklet.

C O N T E N T S

GOOD COFFEE DESERVES P a S e

CARE IN RREWING 5

THE CORRECT GRIND 6

AMOUNT OF COFFEE TO USE . . . 7

THE HILLS RROS. COFFEE-GUIDE . . 7

FIVE ESSENTIAL RULES FOR COFFEE-MAKING 8

OLD FASHIONED COFFEEPOT . . . 10

MAKING LARGE QUANTITIES OF COFFEE 12

DRIP METHOD . 14

VACUUM-TYPE COFFEE-MAKERS . . 16

PERCOLATOR METHOD 18

ICED COFFEE 19

HOW TO KEEP THE COFFEE-MAKER CLEAN 20

HELPFUL HINTS AND A FEW PRECAUTIONS 22

REG. U. S. PAT. OFF.

GOOD COFFEE DESERVES CARE IN RREWING

Making a cup of good coffee is really an

art, but a simple art in which anyone can

become proficient. It is only necessary to

select a brand of coffee which has proved

that it can be depended on for uniformity

of quality year after year; then devote

the same careful attention to the brew-

ing of that c o f f e e as is given to the

preparation of other articles of food that

are brought to the table.

There are many satisfactory ways to

brew coffee, and Hills Bros, welcome this

opportunity to share more than half a

century of experience by presenting in-

formation relating to all the methods

ordinarily used.

Further inquiry is invited concerning

any problem relating to the preparation

of coffee or its service.

FIVE

I HE CORRECT GRIND

The term Thz CoXtedk Gfiind appear ing

on every can of Hills Bros . Coffee means

that it is the s tandard of grind which

Hills Bros , have determined to be the

best for obtaining a m a x i m u m of coffee

flavor and aroma by any method of coffee-

making. It is their guarantee that Hills

Bros . Coffee will produce the finest tast-

ing beverage in any type of coffee-making

device if the instructions and suggestions

in this booklet are followed.

Hills Bros . Coffee should never be re-

ground by your grocer. Finer grinding

than THjZ CoVULCt C W / l d results in a loss

of flavor and aroma—the very qualities

looked for in a high-grade coffee; it like-

wi se s h o r t e n s t h e l e n g t h of t i m e t h a t

coffee will retain its freshness after the

vacuum seal is broken and the coffee

becomes exposed to the air.

A M O U N T OF COFFEE TO USE

F o r c o f f e e r i c h in f l a v o r , as we l l as

s t r e n g t h , o n e h e a p i n g t a b l e s p o o n (or

two level tablespoons) of coffee is recom-

mended for each 6 oz. cup ( teacup size

or % standard measuring cup) of water.

T h e s e m e a s u r e m e n t s w i l l p r o d u c e

about 40 cups to the pound and hold

good for all methods of coffee-making.

The amount of coffee or water may be

varied slightly, however, to suit individ-

ual taste. Determine the exact propor-

tions that suit you best, and measure both

coffee and water accurately every t ime to

insure uni form results.

The H I L L S B R O S . C O F F E E - G U I D E

is a c o n v e n i e n t d e v i c e f o r a c c u r a t e l y

measuring the amount of coffee recom-

m e n d e d f o r two c u p s of w a t e r . T o

o b t a i n one , j u s t s e n d a p o s t c a r d to

H i l l s B ros . C o f f e e , I n c . , 2 H a r r i s o n

Street, San Francisco. A Coffee-Guide

will be mai led immediate ly without any

cost or obligation.

SEVEN

FIVE ESSENTIAL RULES FOR COFFEE MAKING

1 MEASURE ROTH COFFEE AND WATER ACCURATELY

It is i m p o r t a n t to u s e t h e s a m e e x a c t

proport ions every t ime coffee is made to

be sure it will always taste the same.

2 T I M E C O F F E E - M A K I N G C A R E F U L L Y

Coffee should be in contact with water

for a definite length of t ime, depending

on the type and capacity of the coffee-

maker , as well as the strength of beverage

d e s i r e d . A f t e r the c o r r e c t t i m i n g h a s

been determined, stick to it; otherwise

results will not be uni form.

3 KEEP THE C O F F E E - M A K E R CLEAN

A scrupulously clean coffeepot is essen-

tial to the making of good coffee. Cof-

fee oils have a tendency to cling to the

inner surfaces of utensils and eventually

i m p a r t an u n d e s i r a b l e f l a v o r to the

coffee brew. Complete instructions for

cleaning coffeepots are given on Page 20.

4 NEVER BOIL NOR OVERHEAT COFFEE

This drives off the aromatic substances

f r o m the coffee and is detr imental to the

quality of the beverage. Coffee can be

b r o u g h t to a boil b u t s h o u l d no t b e

allowed to continue boil ing.

SERVE COFFEE AS SOON AS POSSIBLE AFTER IT IS MADE

Schedule the making of coffee so it can

be s e r v e d p r o m p t l y , as c o f f e e a l w a y s

tastes best if served right af ter brewing

is completed. Cool coffee cannot be re-

heated without in jur ing its flavor. If it

is necessary to let coffee stand for any

length of time, the desired temperature

can be mainta ined by placing the utensil

in a pan of hot water, putt ing it on an

asbestos plate over a very low flame, or

just moving it to the back of the stove

where it will keep hot without the tem-

perature being raised.

5

NINE

I H E OLD FASHIONED COFFEEPOT

Of the many ways to brew coffee, there is

perhaps none more s imple than in an old-

fashioned coffeepot, or even a deep sauce-

pan if it is used for no other purpose.

There are two methods of prepar ing cof-

fee in these utensils, either of which will

produce excellent beverage if the follow-

ing directions are fa i thful ly observed.

THE USUAL METHOD

Measure required amount of coffee into

the coffeepot or saucepan and add meas-

u r e d a m o u n t of c o l d , h o t , or b o i l i n g

water. Place on heat, stir mixture well,

and just bring to a boil. Stir again, re-

move f r o m the fire, and add a dash of

cold water to settle the grounds. Do not

allow boil ing to continue, as this causes

flavor and aroma to escape and leaves a

drink which will become bitter and un-

satisfactory. After the coffee has stood

for a few minutes it is ready to be served.

If it is not served prompt ly , it is advis-

able to pour the beverage off the grounds

into a serving pot or some other vessel.

STEEPING METHOD

Measure the required amount of coffee

into the coffeepot or saucepan and pour

in the required number of cups of boil-

ing water. If preferred , measure water

into the pot, allow it to boil , remove f r o m

fire and then add the coffee. In either

instance, stir well and let stand where

the brew will not cool rapidly . Af ter 5

minutes stir the coffee a second time.

When the coffee has steeped for a total

of 10 to 15 minutes it is ready to be served.

The grounds will have settled so that,

with a little care, the coffee can be poured

without a strainer. If necessary to let the

coffee stand for any length of t ime after

brewing is completed, it is advisable to

pour the beverage off the grounds into

a serving pot or some other vessel.

ELEVEN

FOR LARGE QUANTITIES OF COFFEE

T h e S t e e p i n g M e t h o d is exceptionally

convenient for t imes when it is necessary

to make more coffee than the fami ly cof-

feepot will hold, or to prepare unusually

large quantit ies for special occasions.

If a very large quantity is made, use

a hal f-pound of coffee to each gallon of

water, which makes about 20 cups of

beverage. Put the coffee in a cloth bag

at least twice as large as the volume of

coffee, to allow for swelling of the grounds

and f ree circulation of the water. Smal l

sugar, salt, or flour sacks that have been

laundered do very well. In bigger sizes,

s u g a r s a c k s are s a t i s f a c t o r y , but large

f lour sacks are usually too heavy. Suit-

able bags can also be made of cheesecloth

or unbleached muslin, but should be

boi led in clear water, before being used,

to remove the odor of the sizing in new

cloth.

K n o t t h e n e c k of the s a c k or t ie it

tightly with strong cord, leaving a 15- or

18-inch length of string for convenience

in handl ing the bag in the boil ing water.

B e sure that the kettle in which the

coffee is to be m a d e has been thoroughly

scrubbed and cleaned. When the water

is boiling vigorously, drop the coffee bag

into it and turn the heat very low so the

brew will be kept hot but not allowed to

boil. The cof fee bag should be l i f ted up

and down and swished around in the

water several times during the brewing

p e r i o d to e x t r a c t t h e f u l l f l a v o r and

strength of the coffee.

When the cof fee has brewed 7 to 8

minutes, drain the cof fee bag and re-

move permanently f r o m the kettle. The

time required by this method is not so

long as for steeping in small quantit ies

because of the heat retained in the large

volume of water, and the more f requent

agitation of the coffee.

While waiting for the beverage to be

served, place a cover over the kettle to

p r e v e n t c o f f e e a r o m a f r o m e s c a p i n g .

Coffee always tastes better when it is

served prompt ly after brewing is com-

pleted. Remember to t ime the start of

coffee-making so the finished beverage

does not have to stand too long.

D R I P METHOD

In the Dr ip Method, place a measured

amount of coffee in the upper or strainer

section of the utensi l ; pour the required

amount of boil ing water over the coffee

and allow it to dr ip through into the

lower section.

Always preheat Dr ip Coffee-Makers by

rinsing with hot water before using. In

making Dr ip Coffee use water that is

f resh and boil ing briskly. When dr ipping

is completed, remove the upper section

of the utensil , and stir the brew before

serving, as the last coffee to dr ip through

is thinner than the first. Place the pot on

a part of the stove where it will keep the

coffee hot, without boiling, until ready

to be served.

There are many types of Dr ip Pots

and varying results are obtained f rom

di f ferent makes . Some require cloth or

paper filters, others do not. The best

Drip Pots are those which take f r o m

6 to 8 m i n u t e s f o r t h e w a t e r to r u n

through. When dr ipping is completed

in less than that time, the result is apt

to be a weak and unsatisfactory bever-

age. This can be part ia l ly corrected in

some makes of Dr ip Pots by holding

back part of the water and pouring it

in after the first portion has already

run through the strainer section.

Do not try to make a small amount of

cof fee in a large Dr ip Pot. Good results

c a n n o t b e o b t a i n e d b e c a u s e t h e w a t e r

runs through too quickly. Dr ip Coffee-

Makers work best when operated to fu l l

capacity, and the brew will be thin and

weak if less than two-thirds the capacity

is made. It is advisable to have more than

one size of Dr ip Pot in homes where

varying quantities of beverage may be

required.

Bear in mind that Th& CoVuldt GJUIld

of H i l l s B r o s . C o f f e e w i l l p r o d u c e a

del ightful-tast ing beverage when m a d e

by the Dr ip Method if the suggestions

in the above pa ragraphs are careful ly

F I F T E E N

fol lowed. Hil ls Bros . Coffee should never

be reground.

If difficulty is experienced with a Dr ip

Pot, please write to Hills Bros . Coffee,

Inc., San Francisco, for fur ther informa-

tion. State m a k e and capacity of utensil,

as well as amount of coffee customarily

made in it.

V A C U U M T Y P E COFFEE MAKERS Best results will be obtained in Vacuum-

T y p e C o f f e e - M a k e r s by the f o l l o w i n g

method, and it will not be found neces-

sary to ask the grocer to regrind Hills

Bros . Coffee.

FIRST. Measure the required cups

of water into the lower bowl and apply

heat. Do not place upper bowl in posi-

tion on lower bowl until water is boiling.

SECOND. A d j u s t t h e f i l t e r a n d

measure coffee into upper bowl. Seat on

lower bowl after water is boiling. Water

wi l l i m m e d i a t e l y b e f o r c e d t h r o u g h

center tube into u p p e r bowl.

THIRD. When all but the small

amount of water below the bottom of

the tube has risen, turn the electricity

off . Then stir the cof fee well in the upper

bowl to get a thorough infusion. If the

coffee-maker is a s tove m o d e l , s imply

reduce the gas f lame to a very low point

and stir coffee well.

FOURTH. Leave the coffee-maker

on the heating unit with current turned

off (or on a very low gas f lame) until

the brew all returns to the lower bowl.

This should take f r o m 5 to 7 minutes.

If the Vacuum Coffee-Maker happens to

be one in which the process is not com-

pleted by that time, take it off the elec-

tric plate (or turn off the gas) at the end

of 7 minutes so that the coffee will then

run down quickly. After the brew has all

run down into the lower bowl, take off

the upper bowl, and the coffee is ready

to be served.

CAUTION. To obtain most satisfac-

tory results, do not operate Vacuum

Coffee-Makers at less than two-thirds

capacity. For small quantities, use a

S E V E N T E E N

small maker or fol low the methods de-

scribed on Pages 10 and 11.

THE FILTER CLOTH. After each

using, be sure to thoroughly rinse the

filter cloth in fresh water, but never wash

it with soap. Do not let the filter cloth

dry out. When not in use, immerse the

cloth in a glass of water to keep it fresh

and " sweet . " Even with such care, filter

cloths that are used too long will affect

the taste of the coffee, and they should

be replaced at reasonable intervals.

PERCOLATOR METHOD Best results are obtained in most perco-

lators by starting with hot water, but cold

water may be used if specified by the

manufacturer of the pot.

The total t ime required for brewing

coffee in percolators varies with different

makes and sizes. The temperature of the

water used and the volume of water to be

heated, as well as the point at which the

percolator begins regular pumping , are

all factors that must be taken into con-

sideration.

After steady pumping has started, con-

tinue gentle " p e r k i n g " under reduced

heat for 7 to 10 minutes.

Insufficient percolation results in weak,

thin beverage, while o v e r - p e r c o l a t i n g

produces a " c o o k e d " or " s t e w e d " taste

and unsatisfactory flavor.

Exper iment to determine the exact

"perk ing t i m e " that gives best results in

any part icular percolator, then be care-

fu l to percolate the brew for the same

period every t ime coffee is made. If this

precaution is not observed, the coffee

will taste one way at one meal and differ-

ent at another.

ICED COFFEE Iced Coffee, which in the past few years

has become increasingly popular as a

refreshing summer drink, can be m a d e

in two ways.

Prepare regular-strength coffee bev-

erage and set in the refr igerator in a

covered container for 3 to 6 hours to

chill thoroughly. This is pre ferable to

cooling with ice, as there is little or no

dilution of the l iquor even though cubes

N I N E T E E N

of ice may be added to the glasses when

the cof fee is served. Furthermore , the

delicious flavor of hot coffee is retained

best by this method.

To prepare Iced Coffee quickly, make

the coffee half again the usual strength

and pour it in glasses filled with ice cubes.

The " t h i n n i n g " of Iced Coffee can be

avoided by using "cof fee ice cubes " which

are made easily by freezing coffee in the

ice compartment of your refr igerator .

H O W TO KEEP THE COFFEE MAKER CLEAN Coffee oils have a tendency to cling to

the inner surfaces of coffee-making uten-

sils, part icular ly around rims, ridges, and

the spout. Ordinary washing will not

remove all these oils. They eventually

become stale and impar t an undesirable

taste to the cof fee brew. The following

procedure is recommended.

EACH TIME USED

Wash the coffeepot thoroughly with soap

or washing powder, and careful ly rinse

with hot water. When the coffee-maker

is put in the cupboard between meals ,

leave the cover of f . This gives it a good

chance to air.

TWICE-A-MONTH OR OFTENER

K e e p the coffeepot " s w e e t " by a more

t h o r o u g h c l e a n s i n g at l e a s t t w i c e a

m o n t h . If c o f f e e - m a k e r is p o r c e l a i n ,

enamelware, or glass, put all parts of

utensil in a large kettle and boil for a

few minutes in a solution of about a

tablespoon of washing or baking soda

and a tablespoon of ammonia to each

quart of water. If a large kettle is not

a v a i l a b l e , f i l l c o f f e e - m a k e r u p to t h e

spout with the cleaning solution, p lace

on stove, and boil. If coffee-maker is a

type that will not stand direct heat, just

let it soak in the hot cleaning solution

in the dishpan.

A luminum c o f f e e - m a k e r s should be

pol ished with steel wool and boi led in

a solution of vinegar and water (about

cup vinegar to 1 quart w a t e r ) .

With percolators , fill the percolator to

capacity with whichever cleaning solu-

tion is used, app ly heat, and let p u m p

operate for several minutes. This cleans

the inside of the percolator tube.

Thoroughly rinse coffee-makers in hot

water af ter any of these treatments.

HELPFUL HINTS AND A FEW PRECAUTIONS T h e r e m a y b e t i m e s w h e n the c o f f e e

doesn't seem to taste just exactly right,

even though you fol lowed the directions

in this booklet with painstaking care.

The first impulse may be to b lame the

coffee, but the trouble might be trace-

able to something else. If you would al-

ways have in your coffee beverage that

e x t r a t o u c h of g o o d n e s s w h i c h s p e l l s

" comple te en joyment , " it will pay you to

be f ami l i a r with the suggestions in the

fol lowing paragraphs .

RUY COFFEE IN THE

RIGHT SIZE CAN

Vacuum packing insures the freshness

of coffee when you buy it, but after the

vacuum seal is broken, air causes coffee

to begin losing freshness. It is recom-

mended that purchases of coffee be m a d e

in a size of container that can be used

within a week.

KEEP COFFEE IN

ORIGINAL CONTAINER

Coffee keeps freshest in its original con-

tainer. Empty ing into a canister, glass

j a r , or any other special container or

dispensing device exposes the coffee to

air while the transfer is being made,

which is h a r m f u l to it. Above all, do

not empty fresh coffee into a container

on top of other coffee that is a week

or more old.

CERTAIN FOODS CHANGE

THE TASTE OF COFFEE

The flavor of coffee is delicate and it

doesn't always taste its best immediate ly

after eating fresh frui t s and berries. Cer-

tain other foods sometimes have the same

effect.

FOR THOSE WHO MAKE ONLY

A FEW CUPS AT A TIME

Most c o f f e e - m a k e r s p r o d u c e t h e be s t

beverage when operated at or near fu l l

capacity. Sat i s fying results cannot be

expected if you brew only 2 or 3 cups in

a 6- to 8-cup maker. Unless you have a

small size coffee-maker, follow the meth-

ods described on Pages 10 and 11. When

only 1 or 2 cups are made, use slightly

more coffee per cup than usual.

KEEP YOUR COFFEE-MAKER

EXCLUSIVE

Don't use your coffee-maker for anything

except coffee. Other foods or beverages

cooked in it may impart a foreign flavor

to the coffee. The same advice applies to

your water measure. A standard measur-

ing cup with a wooden or otherwise

in su la ted h a n d l e is r ecommended for

measuring boiling water.

AN UNUSED COFFEEPOT GIVES

AN UNWELCOME TASTE

If you have been away from home for

several weeks, or if for some other reason

your co f f ee -maker has not been used,

scald and clean it thoroughly before mak-

ing coffee, regardless of how carefully

you may have done so when it was last

used; otherwise you may be disappointed

in the results that are obtained.

T W E N T Y - F O U R

KEEP AN EYE ON THE CONDITION

OF YOUR COFFEE MAKER

If y o u r c o f f e e - m a k e r is g r a n i t e w a r e ,

watch out for places where the underly-

ing metal may become exposed and come

in contact with the coffee grounds or the

brew. Exposed iron has a very bad ef fect

on the taste of coffee. And of course,

don't overlook the Cleansing Instructions

on Page 20.

GIVE THE COFFEE AN

"EVEN RREAK"

There is nothing served at your table

that brings as much enjoyment at such

low cost as a cup of good coffee. It is

only by care in the final stage of manu-

facture—cof fee-making in the h o m e —

that f u l l e n j o y m e n t of the fine flavor

and aroma of Hil ls Bros . Coffee can be

experienced.

KEEP THIS R00KLET HANDY

If you paste this booklet in the back of

your favor i te cookbook, or keep it with

your file of recipes, it will always be

handy for ready reference in case some-

thing "goes w r o n g " with the coffee, or

you should ever h a p p e n to change to

another type of coffee-maker.

M or well over half a century—since 1878

—Hi l l s Bros .have s teadfast ly maintained

a tradit ion of qual i ty in roasting and

packing the finest coffee obtainable.

Unusual care is devoted to every proc-

ess involved in the roasting and packing

of Hills Bros . Cof fee . The origination of

the vacuum process of packing coffee by

Hills Bros , in Ju ly , 1900, and develop-

ment of the only automatic continuous

process of roasting cof fee—"Control led

R o a s t i n g " — i n more recent years, are but

two of the many important manufactur-

ing features that have he lped to earn for

Hil ls Bros . Coffee the reputat ion for uni-

formity of qual i ty that it enjoys in mil-

lions of homes.

Hills Bros , value highly this confidence

in their product and will continue to give

coffee lovers the best there is in coffee.

It is sincerely hoped that the facts in

this booklet will assist in perfect ing " T h e

Art of C o f f e e - M a k i n g " in your home.

Hills Bros, was founded by A. H. and R. W .

Hills in 1878. #

Hills Bros, started as a retail coffee store

and today are the largest independent coffee

roasters in America. • Hills Bros, believe their organization to be

the most experienced in the coffee business.

The terms of service are:

6 employees 40-50 years







All other employees up to 5 years

the art of coffee making - home | msu...

Documents