Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making
by Marion Harland (1830–1922) · Maria Parloa (1843–1909) · Helen Campbell (1839–1918) · Mary J. (Mary Johnson) Lincoln (1844–1921) · Catherine Owen · Juliet Corson (1842–1897) · Hester M. (Hester Martha) Poole (1833–1932)
"Six Cups of Coffee" by Parloa, Campbell, Corson, Harland, Lincoln, Owen, and Poole is a culinary guide and collection written in the late 19th century. The book serves as an authoritative source on coffee preparation, presenting various recipes and methods aimed at producing the perfect cup of coffee. The contributors, all prominent figures in the culinary world, offer their insights and techniques, intending to elevate the coffee drinking experience. The opening of the book sets the stage by addressing the common quality issues with coffee, highlighting that many people have never experienced a truly exceptional cup. It emphasizes the importance of quality raw materials and proper preparation techniques, laying a foundation for the subsequent recipes that follow. The text introduces readers to essential principles of coffee making, discussing various beans, roasting methods, and brewing processes to enhance flavor. Various preparation methods, such as filtered and boiled coffee, are outlined, along with detailed instructions, reflecting the growing enthusiasm for coffee as an integral part of daily life in America. (This is an automatically generated summary.)