Coffee is a beverage most often prepared in the home, preparation is easy, but the results vary. Coffee standard should be evaluated on the basis of flavor, clarity, color and body. Coffee flavors are highly volatile and easily deteriorate by becoming rancid or stale. Coffee should be stored in a dry cool place because flavor loss and deterioration increase with time and temperature. Refrigerating coffee retards loss of its quality, holding it at -4°F almost stops it. At room temperature ground coffee in three days loses 20% of its aroma and at the end of 20 days it will have lost 50%. Coffee in the bean remains fresh for as much longer time than ground coffee. The color of a good quality brewed coffee is rich, deep brown. Lightness or paleness of color or a heavy dark brown of almost blackish cast lowers quality.

Brewing coffee. Coffee has full, rich flavor whether it is mild, medium, or strong. A cup of perfect coffee depends on the cleanliness of the coffee maker, the freshness of the water and the coffee, the proportion of coffee to water, and the brewing time. To ensure the cleanliness of the coffee maker, immediately after use it should be washed with a detergent and rinsed with hot water. Just before it is used again, the pot should be rinsed with boiling water. The proper quantity to use is 1 measure of coffee (equal to 2 level tablespoons) to each 6 ounces (3/4 measuring cup) of water. For strong brew, the amount of coffee must be increased. Overlong brewing doesn't make coffee stronger; it brings out the bitter oils.

Brewing time: The "mild" or "strong" setting on an electric coffee maker cannot guarantee full flavor unless the right amount of coffee is used for the desired result.

• Brewing in a drip coffee pot is completed when dripping stops.
• When brewing in vacuum coffee maker, the coffee and water should bubble together no more than 2 to 3 minutes.
• Brewing in percolator, 6 to 8 minutes of slow percolating brings out the full coffee flavor.

Coffee Variety:

• Demitasse coffee is made using 1 ½ to 1 2/3 gallons of water to a pound of coffee using standard equipment. Use a dark roast. Serve in demitasse cups. This mixture may also be served with Italian coffee. Sugar is not proper but cream is usually not.
• Coffee espresso or Italian coffee is made with either a drip pot, a macchinetta or an espresso maker. The roast of the coffee bean is quite dark and the grind is fine. About double the coffee is used as for a regular coffee. Service should be in a small 4-ounce cup or glass with a twist of lemon. Sugar, brandy or liquors may be offered but no cream.
• Caffe cappucino is Italian coffee blended with an equal quantity of hot milk. Both are poured simultaneously from two pots into a cup, a bit of nutmeg or cinnamon sprinkled over the top, or whipped cream added.
• Turkish coffee is about twice as much coffee to water as for regular coffee is used for Turkish coffee. The roast is dark and the grind almost pulverized. The brew is made in a pan with high sides. Sugar is added at the start and the mixture is brought to a boil and allowed to froth up three times. After removal from the heat, a few drops of cold water are added to settle grounds, the foam is spooned into tiny, egg-shaped cups and the brew is poured in.
• Viennese coffee is about the strength of demitasse coffee. It may be thinned with hot milk or served plain but it is always topped with whipped cream. It may be sweetened.
• French coffee or café au lait is equal quantities of regular strength or slightly stronger coffee and hot milk poured from two different pots into a cup at the same time.