Coffee manners and customs have shown little change in the Orient in the six hundred-odd years since the coffee drink was discovered by Sheik Omar in Arabia. As a beverage for western peoples, however, and more particularly in America, there have been many improvements in making and serving it.

A brief survey of the coffee conventions and coffee service in the principal countries where coffee has become a fixed item in the dietary is presented here, with a view to show how different peoples have adapted the universal drink to their national needs and preferences.

To proceed in alphabetical order, and beginning with Africa, coffee drinking is indulged in largely in Abyssinia, Algeria, Egypt, Portuguese East Africa, and the Union of South Africa.

Coffee Manners and Customs in Africa

In Abyssinia and Somaliland, among the native population, the most primitive methods of coffee making still obtain. Here the wandering Galla still mix their pulverized coffee beans with fats as a food ration, and others of the native tribes favor the kisher, or beverage made from the toasted coffee hulls. An hour's boiling produces a straw-colored decoction, of a slightly sweetish taste. Where the Arabian customs have taken root, the drink is prepared from the roasted beans after the Arabian and Turkish method. The white inhabitants usually prepare and serve the beverage as in the homeland; so that it is possible to obtain it after the English, French, German, Greek, or Italian styles. Adaptations of the French sidewalk café, and of the Turkish coffee house, may be seen in the larger towns.

In the equatorial provinces of Egypt, and in Uganda, the natives eat the raw berries; or first cook them in boiling water, dry them in the sun, and then eat them. It is a custom to exchange coffee beans in friendly greeting.

Individual earthen vessels for making coffee, painted red and yellow, are made by some of the native tribes in Abyssinia, and usually accompany disciples of Islam when they journey to Mecca, where the vessels find a ready sale among the pilgrims, most of whom are coffee-devotees.

Turkish and Arabian coffee customs prevail in Algeria and Egypt, modified to some extent by European contact. The Moorish cafés of Cairo, Tunis, and Algiers have furnished inspiration and copy for writers, artists, and travelers for several centuries. They change little with the years. The mazagran—sweetened cold coffee to which water or ice has been added—originated in Algeria. It probably took its name from the fortress of the same name reserved to France by the treaty of the Tafna in 1837. It is said that the French colonial troops were first served with a drink made from coffee syrup and cold water on marches near Mazagran, formerly spelled Masagran. Upon their return to the French capital, they introduced the idea, with the added fillip of service in tall glasses, in their favorite cafés, where it became known as café mazagran. Variants are coffee syrup with seltzer, and with hot water. "This fashion of serving coffee in glasses", says Jardin, "has no raison d'être, and nothing can justify abandoning the cup for coffee."

In the principal streets and public squares of any town in Algeria it is a common sight to find a group of Arabs squatting about a portable stove, and a table on which cups are in readiness to receive the boiling coffee. The thirsty Arab approaches the dealer, and for a modest sum he gets his drink and goes his way; unless he prefers to go inside the café, where he may get several drinks and linger over them, sitting on a mat with his legs crossed and smoking his chibouque. Indeed, this is a typical scene throughout the Near East, where sheds or coffee tents—sketches of the more pretentious coffee houses—coffee shops, and itinerant coffee-venders are to be met at almost every turn.

In an unpublished work, Baron Antoine Rousseau and Th. Roland de Bussy have the following description of a typical Moorish café at Algiers:

Gérôme's painting of the "Coffee House at Cairo," which hangs in the Metropolitan Museum of Art, New York, gives one a good idea of the atmosphere of the Egyptian café. The preparation and service is modified Turkish-Arabian. The coffee is ground to a powder, boiled in an ibrik with the addition of sugar, and served frothing in small cups. Story-tellers, singers, and dancers furnish amusement as of yore. The Oriental customs have not changed much in this respect. Trolley cars, victorias, and taxis may have replaced the donkeys in the new sections of the larger Egyptian cities; but in old Alexandria and Cairo, the approach to the native coffee house is as dirty and as odorous as ever. Coffee is always served in all business transactions. Nowadays, the Egyptian women chew gum and the men smoke cigarettes, French department stores offer bargain sales, and the hotels advertise tea dances; but the Egyptian coffee drink is still the tiny cup of coffee grounds and sugar that it was three hundred years ago, when sugar was first used to sweeten coffee in Cairo.

In Portuguese East Africa, the natives prepare and drink coffee after the approved African native fashion, but the white population follows European customs. In the Union of South Africa, Dutch and English customs prevail in making and serving the beverage.

Manners and Customs in Asia

"Arabia the Happy" deserves to be called "the Blest", if only for its gift of coffee to the world. Here it was that the virtues of the drink were first made known; here the plant first received intensive cultivation. After centuries of habitual use of the beverage, we find the Arabs, now as then, one of the strongest and noblest races of the world, mentally superior to most of them, generally healthy, and growing old so gracefully that the faculties of the mind seldom give way sooner than those of the body. They are an ever living earnest of the healthfulness of coffee.

The Arabs are proverbially hospitable; and the symbol of their hospitality for a thousand years has been the great drink of democracy—coffee. Their very houses are built around the cup of human brotherhood. William Wallace,[366] writing on Arabian philosophy, manners, and customs, says:

Several rounds of coffee, without milk or sugar, but sometimes flavored with cardamom seeds, are served to the guest at first welcome; and coffee may be had at all hours between meals, or whenever the occasion demands it. Always the beans are freshly roasted, pounded, and boiled. The Arabs average twenty-five to thirty cups (findjans) a day. Everywhere in Arabia there are to be found cafés where the beverage may be bought.

Those of the lower classes are thronged throughout the day. In front, there is generally a porch or bench where one may sit. The rooms, benches, and little chairs lack the cleanliness and elegance of the one-time luxurious "caffinets" of cities like Damascus and Constantinople, but the drink is the same. There is not in all Yemen a single market town or hamlet where one does not find upon some simple hut the legend, "Shed for drinking coffee".

The Arab drinks water before taking coffee, but never after it. "Once in Syria", says a traveler, "I was recognized as a foreigner because I asked for water just after I had taken my coffee. 'If you belonged here', said the waiter, 'you would not spoil the taste of coffee in your mouth by washing it away with water.'"

It is an adventure to partake of coffee prepared in the open, at a roadside inn, or khan, in Arabia by an araba, or diligence driver. He takes from his saddle-bag the ever-present coffee kit, containing his supply of green beans, of which he roasts just sufficient on a little perforated iron plate over an open fire, deftly taking off the beans, one at a time, as they turn the right color. Then he pounds them in a mortar, boils his water in the long, straight-handled open boiler, or ibrik (a sort of brass mug or jezveh), tosses in the coffee powder, moving the vessel back and forth from the fire as it boils up to the rim; and, after repeating this maneuver three times, pours the contents foaming merrily into the little egg-like serving cups.

Cafée sultan, or kisher, the original decoction, made from dried and toasted coffee hulls, is still being drunk in parts of Arabia and Turkey.

Coffee in Arabia is part of the ritual of business, as in other Oriental countries. Shop-keepers serve it to the customer before the argument starts. Recently, a New York barber got some valuable publicity because he regaled his customers with tea and music. It was "old stuff". The Arabian and Turkish barber shops have been serving coffee, tobacco, and sweetmeats to their customers for centuries.

For a faithful description of the ancient coffee ceremony of the Arabs, which, with slight modification, is still observed in Arabian homes, we turn to Palgrave. First he describes the dwelling and then the ceremony:

For a more recent pen picture of coffee manners and customs in Arabia, we turn to Charles M. Daughty's "Travels in Arabia Deserta"[367]:

Here is an Arabian recipe[368] for making coffee as given by Kadhi Hodhat, the best informed man of his time:

Gone are the "luxurious and magnificent" coffee houses of Constantinople (if they ever existed—at least as we understand luxury and magnificence) which first brought the beverage world-wide fame; such caffinets as the one pictured by Thomas Allom and described by the Rev. Robert Walsh, in Constantinople, Illustrated:

Certainly there never was any such thing as a coffee-house architecture. It may be that up to the time of Abdul Hamid, when money was more plentiful than it has been for the past fifty years, there were coffee houses more comfortably appointed than now exist.

The coffee house in a modernized form is, however, quite as numerous in Turkey as in the days of Amurath III and the notorious Kuprili.

H.G. Dwight[369] writing on the present day Turkish coffee house, says:

Coffee-houses of distinction are to be found also in the Place of the Pines overlooking the Marble Sea, on Giant's Mountain, in the Landing Place of the Man-slayer, and along the rivers that flow into the Golden Horn.

Originally the Turkish method of preparing coffee was the Arabian method, and it is so described by Mr. Fellows in his Excursions through Asia Minor:

Later, the Turks sought to improve the method by adding sugar (a concession to the European sweet tooth) during the boiling process. The improved Turkish recipe is as follows:

In Syria and Palestine the Turkish-Arabian methods are followed. The brazen dippers, or ibriks, are used for boiling.

In the Near East, coffee manners and customs are much the same today as they were fifty or even one hundred years ago. Witness Damascus. The following pen picture of the cafés in this ancient city was written in 1836 to accompany the drawing by Bartlett and Purser, which is reproduced here; but it might have been written in 1922, so slight have been the changes in the setting or the spirit of the original coffee house that Shemsi first brought to Constantinople from Damascus in 1554.[370]

The slender brass coffee grinders sometimes serve as a combination utensil in the equipment of the Turkish officer. Frequently they are made of silver. They might be called collapsible, convertible coffee kits, as they are made to serve as a combination coffee pot, mill, can, and cup. The green or roasted beans are kept in the lower section. It takes but a minute to unscrew the apparatus. To make a cup of coffee, the beans are dumped out and three or four of them are put in the middle section. The steel crank is fitted over the squared rod projecting from the middle section, which revolves, setting in motion the grinding apparatus inside. The ground coffee falls into the bottom section, and water is added. The pot is placed on the fire, and the contents brought to a boil. The coffee pot serves as a cup. The process requires but a few minutes. The cup is rinsed out, the beans replaced, the utensils put together, the whole thing is slipped into the officer's tunic, and he goes on, refreshed.

In Persia, where tea is mostly drunk, the Turkish-Arabian methods of making coffee are followed. In Ceylon and India, the same applies to the native population, but the whites follow the European practise. In India, many people look upon coffee as just a bonne bouche—a "chaser." A well known English tea firm has had some success in India with a tinned "French coffee", which is a blend of Indian coffee and chicory.

European methods obtain in making coffee in China and Japan, and in the French and Dutch colonies. When traveling in the Far East one of the greatest hardships the coffee lover is called upon to endure is the European bottled coffee extract, which so often supplies lazy chefs with the makings of a most forbidding cup of coffee.

In Java, a favorite method is to make a strong extract by the French drip process and then to use a spoonful of the extract to a cup of hot milk—a good drink when the extract is freshly made for each service.

Coffee Making in Europe

In Europe, the coffee drink was first sold by lemonade venders. In Florence those who sold coffee, chocolate, and other beverages were not called caffetiéri (coffee sellers) but limonáji (lemonade venders). Pascal's first Paris coffee shop served other drinks as well as coffee; and Procope's café began as a lemonade shop. It was only when coffee, which was an afterthought, began to lead the other beverages, that he gave the name café to his whole refreshment place.

Today, nearly every country in Europe can supply the two extremes of coffee making. In Paris and Vienna, one may find it brewed and served in its highest perfection; but here too it is frequently found as badly done as in England, and that is saying a good deal. The principal difficulty seems to be in the chicory flavor, for which long years of use has cultivated a taste, with most people. Now coffee-and-chicory is not at all a bad drink; indeed the author confesses to have developed a certain liking for it after a time in France—but it is not coffee. In Europe, chicory is not regarded as an adulterant—it is an addition, or modifier, if you please. And so many people have acquired a coffee-and-chicory taste, that it is doubtful if they would appreciate a real cup of coffee should they ever meet it. This, of course, is a generalization; and like all generalizations, is dangerous, for it is possible to obtain good coffee, properly made, in any European country, even England, in the homes of the people, but seldom in the hotels or restaurants.

Austria. Coffee is made in Austria after the French style, usually by the drip method or in the pumping percolator device, commonly called the Vienna coffee machine. The restaurants employ a large-size urn fitted with a combination metal sieve and cloth sack. After the ground coffee has infused for about six minutes, a screw device raises the metal sieve, the pressure forcing the liquid through the cloth sack containing the ground coffee.

Vienna cafés are famous, but the World War has dimmed their glory. It used to be said that their equal could not be found for general excellence and moderate prices. From half-past eight to ten in the morning, large numbers of people were wont to breakfast in them on a cup of coffee or tea, with a roll and butter. Mélangé is with milk; "brown" coffee is darker, and a schwarzer is without milk. In all the cafés the visitor may obtain coffee, tea, liqueurs, ices, bottled beer, ham, eggs, etc. The Café Schrangl in the Graben is typical. Then there are the dairies, with coffee, a unique institution. In the Prater (public park) there are many interesting cafés.

Charles J. Rosebault says in the New York Times:

While the café life of Vienna has been nearly killed by the World War, it is to be hoped that time will restore at least something of its former glory. In spite of the stories of plundering bands of Bolshevists that in the latter part of 1921 wrecked some of the better known places, we read that Oscar Straus, composer of The Chocolate Soldier, is living in comparative luxury in Vienna, and spends most of his time in the cafés, where he is to be found usually from two until five in the afternoon and from eleven o'clock at night until some early hour of the morning "surrounded by musicians of lesser note and wealth, whom, to a degree, he supports; also with him being many of the leading composers, librettists, actors, actresses, and singers of Vienna."

For Vienna coffee, the liquor is usually made in a pumping percolator or by the drip process. In normal times it is served two parts coffee to one of hot milk topped with whipped cream. During 1914–18 and the recent post-war period, however, the sparkling crown of delicious whipped cream gave way to condensed milk, and saccharine took the place of sugar.

Belgium. In Belgium, the French drip method is most generally employed. Chicory is freely used as a modifier. The greatest coffee drinker among reigning monarchs is said to be the King of the Belgians. His majesty takes a cup of coffee before breakfast, after breakfast, at his noonday meal, in the afternoon, after dinner, and again in the evening.

British Isles. In the British Isles coffee is still being boiled; although the infusion, true percolation (drip), and filtration methods have many advocates. A favorite device is the earthenware jug with or without the cotton sack that makes it a coffee biggin. When used without the sack, the best practise is first to warm the jug. For each pint of liquor, one ounce (three dessert-spoonfuls) of freshly ground coffee is put in the pot. Upon it is poured freshly boiling water—three-fourths of the amount required. After stirring with a wooden spoon, the remainder of the water is poured in, and the pot is returned to the "hob" to infuse, and to settle for from three to five minutes. Some stir it a second time before the final settling.

The best trade authorities stress home-grinding, and are opposed to boiling the beverage. They advocate also its use as a breakfast beverage, after lunch, and after the evening meal.

From an American point of view, the principal defects in the English method of making coffee lie in the roasting, handling, and brewing. It has been charged that the beans are not properly cooked in the first place, and that they are too often stale before being ground. The English run to a light or cinnamon roast, whereas the best American practise requires a medium, high, or city roast. A fairly high shade of brown is favored on the South Downs with a light shade for Lancashire, the West Riding of Yorkshire, and the south of Scotland. The trade demands, for the most part, a ripe chestnut brown. Wholesale roasting is done by gas and coke machines; while retail dealers use mostly a small type of inner-heated gas machine. The large gas machines (with capacities running from twenty-five to seven hundred pounds) have external air-blast burners, direct and indirect burners, sliding burners, etc. The best known are the Faulder and Moorewood machines. In the Uno, a popular retail machine, roasting seven to fourteen pounds at a time, the coffee beans are placed in the space between outer and inner concentric cylinders, one made of perforated steel, and the other of wire gauze, revolving together. A gas flame of the Bunsen type burns inside the inner cylinder, its heat traversing the outer, or coffee cylinder, while the fumes are driven off through the open ends. The roasting coffee may be viewed through a mica or wire-gauze panel inserted in the wall of the outer cylinder. The Faulder machine has an external flame, a capacity of from seven to fourteen pounds; and there are quick gas machines, with capacities ranging from three pounds to two hundred and twenty-four pounds, for the retail trade.

In recent years there has been a marked improvement in English coffee roasting, due to the intelligent study brought to bear upon the subject by leaders of the trade's thought, and by the retail distributer, who, in the person of the retail grocer, is, generally speaking, better educated to his business than the retail grocer in any other country. Years ago, it was the practise to use butter or lard to improve the appearance of the bean in roasting; but this is not so common as formerly.

The British consumer, however, will need much instruction before the national character of the beverage shows a uniform improvement. While the coffee may be more carefully roasted, better "cooked" than it was formerly, it is still remaining too long unsold after roasting, or else it is being ground too long a time before making. These abuses are, however, being corrected; and the consumer is everywhere being urged to buy his coffee freshly roasted and to have it freshly ground. Another factor has undoubtedly contributed to give England a bad name among lovers of good coffee, and that is certain tinned "coffees," composed of ground coffee and chicory, mixtures that attained some vogue for a time as "French" coffee. They found favor, perhaps, because they were easily handled. Package coffees have not been developed in England as in America; but there is a more or less limited field for them, and there are several good brands of absolutely pure coffee on the market.

The demi-tasse is a popular drink after luncheon, after dinner, and even during the day, especially in the cities. In London, there are cafés that make a specialty of it; places like Peel's, Groom's, and the Café Nero in the city; also the shops of the London Café Co., and Ye Mecca Co.

While, in the home, it is customary to steep the coffee; in hotels and restaurants some form of percolating apparatus, extractor, or steam machine is employed. There are the Criterion (employing a drip tray for making coffee in the Etzenberger style); Fountain; Platow; Syphon (Napier); and Verithing extractors, put out by Sumerling & Co. of London; and the well-known J. & S. rapid coffee-making machine, having an infuser, and producing coffee by steam pressure, manufactured by W.M. Still & Sons, Ltd., London.

American visitors complain that coffee in England is too thick and syrupy for their liking. Coffee in restaurants is served "white" (with milk), or black, in earthen, stoneware, or silver pots. In chain restaurants, like Lyons' or the A.B.C., there is to be found on the tariff, "hot milk with a dash of coffee."

As to the boiling method, this is already generally discredited in the countries of western Europe. The steeping method so much favored in England may be responsible for some of the unkind things said about English coffee; because it undoubtedly leads to the abuse of over-infusion, so that the net result is as bad as boiling.

The vast majority of the English people are, however, confirmed tea drinkers, and it is extremely doubtful if this national habit, ingrained through centuries of use of "the cup that cheers" at breakfast and at tea time in the afternoon can ever be changed.

As already mentioned in this work, the London coffee houses of the seventeenth and eighteenth centuries gave way to a type of coffee house whose mainstay was its food rather than its drink. In time, these too began to yield to the changing influences of a civilization that demanded modern hotels, luxurious tea lounges, smart restaurants, chain shops, tea rooms, and cafés with and without coffee. A certain type of "coffee shop," with rough boarded stalls, sanded floors and "private rooms," frequented by lower class workingmen, were to be found in England for a time; but because of their doubtful character, they were closed up by the police.

Among other places in London where coffee may be had in English or continental style, mention should be made of the Café Monico, a good place to drop in for a coffee and liqueur, and one of the pioneers of the modern restaurant; Gatti's, where café filtré, or coffee produced by the filtration method, is a specialty; the cosmopolitan Savoy with its popular tea lounge (teas, sixty cents); the Piccadilly Hotel, with its Louis XIV restaurant catering to refined and luxurious tastes; the Waldorf Hotel, with its American clientèle and its palm court (teas, thirty-six cents); the Cecil, with its palm court and tea balcony, also having a special attraction for Americans; Lyons' Popular Café (iced coffee, twelve cents); the Trocadero with its special Indian curries prepared by native cooks once each week; the Temple Bar restaurant, an attractive refectory owned by the semi-philanthropic Trust-Houses, Ltd., which runs some two hundred similar establishments throughout the country, serving alcoholic drinks but stressing non-intoxicating beverages, among them special Mocha at six and eight cents a cup; Slater's, Ltd., catering mostly to business folk in the city, there being about a score of restaurants and tea rooms under this name with retail shops attached; the British Tea Table Association, like Slater's, a grown-up sister of the olden bun shop of Queen Victoria's day; and the Kardomah chain of cafés, where one is reasonably sure to get a satisfying cup of coffee and a cake.

Supplementing the above, Charles Cooper, some time editor of the Epicure and The Table, has prepared for this work some notes on the evolution of the old-time London coffee houses into the present-day tea rooms, tea lounges, cafés, and restaurants for all comers. Mr. Cooper says of the transformation:

Bulgaria. In Bulgaria, Arabian-Turkish methods of making coffee prevail. The accompanying illustration shows a group in a caravan of the faithful on the annual pilgrimage to Mecca. The venerable Moslem, who is ambitious of becoming a hadji, is attended by his guards, distinguished by their fantastic dress; their glittering golden-hafted hanjars, stuck in their shawl girdles; and their silver-mounted pistols; the grave turban replaced by a many-tasseled cap. Their accommodation is the stable of a khan, or serai, shared with their camel. Their refreshment is coffee, thick, black and bitter, served by the khanji in tiny egg-shaped cups.

In Denmark and Finland coffee is made and served after the French and German fashion.

France. Were it not for the almost inevitable high roast and frequently the disconcerting chicory addition, coffee in France might be an unalloyed delight—at least this is how it appears to American eyes. One seldom, if ever, finds coffee improperly brewed in France—it is never boiled.

Second only to the United States, France consumes about two million bags of coffee annually. The varieties include coffee from the East Indies; Mocha; Haitian (a great favorite); Central American; Colombian; and Brazils.

Although there are many wholesale and retail coffee roasters in France, home roasting persists, particularly in the country districts. The little sheet-iron cylinder roasters, that are hand-turned over an iron box holding the charcoal fire, find a ready sale even in the modern department stores of the big cities. In any village or city in France it is a common sight on a pleasant day to find the householder turning his roaster on the curb in front of his home. Emmet G. Beeson, in The Tea and Coffee Trade Journal gives us this vignette of rural coffee roasting in the south of France:

Quite a few grocers roast their own coffee in crude devices much like those described above; but the large coffee roasters are gradually eliminating this sort of procedure. There are at Havre several roasters, but only two of importance; one does a business of about two hundred and fifty bags a day, and the next largest has a capacity of about one hundred and sixty bags a day. In Paris, there are many coffee roasters, some quite large, comparatively speaking, one having a capacity of about seven hundred and fifty bags a day. Shop-keepers in Paris and other large cities roast their coffee fresh daily. The machines used are of the ball or cylinder type, employing gas fuel and turned by electric power. Invariably they stand where they may be seen from the street.

Sample-roasters, or testing tables, in France are conspicuous by their absence. Inquiry regarding this subject discloses that coffee is sold on description; and when the French trader is asked, "How do you know your delivery is up to description so far as cup quality is concerned?" he answers that this is arrived at from the general appearance and the smell of the coffee in the green. Perhaps one reason for the laxity in buying cup quality may be explained by the fact that coffee is roasted very high, in fact it is burned almost to a charred state; and unless the coffee is unusually bad in character, the burned taste eliminates any foreign flavor it may have.

The fact that coffee was, and still is, quite generally sold to the consumer green, accounts for Central American coffees taking first place. Style takes preference over everything else when it comes to selling to a Frenchman.

To the American coffee merchant it seems that the French are carrying their artistic tastes to an unreasonable extreme when they apply them to coffee; for coffee is grown to drink and not to look at.

Since the coming of the large coffee roaster, who delivers roasted coffee right down the line to the consumer, Santos has come in for its share of the business. The roasters are getting good results out of Santos blends, up to fifty percent and sixty percent with West Indian and Central American coffees. Rio is as much in disfavor in France as it is in the United States, perhaps more so.

In Brittany the demand is for peaberry coffee, no matter of what variety. This comes about from the fact that the people of this section of the country still do a great deal of their roasting at home, and have become accustomed to the use of peaberry coffee because they do not have the improved hand roasters, and still do a great deal of their roasting in pans in the ovens of their stoves. The peaberry coffee rolls about so nicely in the pan that they get a much more uniform roast.

Nearly all the coffee is ground at home, which is not a bad practise for the consumer; but perhaps works hardship on the dealer, who can mix some grade grinders into his blends without doing them any material harm. Where coffee mills are used in the stores, they are of the Strong-Arm family and of an ancient heritage. To get a growl out of the grocer in France, buy a kilo of coffee and ask him to grind it.

Package coffee and proprietary brands have not come into their own to the extent that they have in the United States, although there are at present two firms in Paris which have started in this business and are advertising extensively on billboards, in street cars, and in the subways. However, most coffee is still sold in bulk. The butter, egg, and cheese stores of France do a very large business in coffee. Prior to the war and high prices, there were some very large firms doing a premium business in coffee, tea, spices, etc. They still exist, and have a very fine trade; but since the high prices of coffees and premiums, the business has gone down very materially. They operate by the wagon-route and solicitor method, just as some of our American companies do. One very large firm in Paris has been in this business for more than thirty years, operating branches and wagons in every town, village, and hamlet in France.

The consumption of coffee is increasing very materially in France; some say, on account of the high price of wine, others hold that coffee is simply growing in favor with the people. Among the masses, French breakfast consists of a bowl or cup of café au lait, or half a cup or bowl of strong black coffee and chicory, and half a cup of hot milk, and a yard of bread. The workingman turns his bread on end and inserts it into his bowl of coffee, allowing it to soak up as much of the liquid as possible. Then he proceeds to suck this concoction into his system. His approval is demonstrated by the amount of noise he makes in the operation.

Among the better classes, the breakfast is the same, café au lait, with rolls and butter, and sometimes fruit. The brew is prepared by the drip, or true percolator, method or by filtration. Boiling milk is poured into the cup from a pot held in one hand together with the brewed coffee from a pot held in the other, providing a simultaneous mixture. The proportions vary from half-and-half to one part coffee and three parts milk. Sometimes, the service is by pouring into the cup a little coffee then the same quantity of milk and alternating in this way until the cup is filled.

Coffee is never drunk with any meal but breakfast, but is invariably served en demi-tasse after the noon and the evening meals. In the home, the usual thing after luncheon or dinner is to go into the salon and have your demi-tasse and liqueur and cigarettes before a cosy grate fire. A Frenchman's idea of after-dinner coffee is a brew that is unusually thick and black, and he invariably takes with it his liqueur, no matter if he has had a cocktail for an appetizer, a bottle of red wine with his meat course, and a bottle of white wine with the salad and dessert course. When the demi-tasse comes along, with it must be served his cordial in the shape of cognac, benedictine, or crème de menthe. He can not conceive of a man not taking a little alcohol with his after-dinner coffee, as an aid, he says, to digestion.

In Normandy, there prevails a custom in connection with coffee drinking that is unique. They produce in this province great quantities of what is known as cidre, made from a particular variety of apple grown there—in other words, just plain hard cider. However, they distil this hard cider, and from the distillation they get a drink called calvados.

The man from Normandy takes half a cup of coffee, and fills the cup with calvados, sweetened with sugar, and drinks it with seeming relish. Ice-cold coffee will almost sizzle when calvados is poured into it. It tastes like a corkscrew, and one drink has the same effect as a crack on the head with a hammer. From the toddling age up, the Norman takes his calvados and coffee.

In the south of France they make a concoction from the residue of grapes. They boil the residue down in water, and get a drink called marc; and it is used in much the same way as the Norman in the north uses calvados. Then there is also the very popular summertime drink known as mazagran, which in that region means seltzer water and cold coffee, or what Americans might call a coffee highball.

Making coffee in France has been, and always will be, by the drip and the filtration methods. The large hotels and cafés follow these methods almost entirely, and so does the housewife. When company comes, and something unusual in coffee is to be served, Mr. Beeson says he has known the cook to drip the coffee, using a spoonful of hot water at a time, pouring it over tightly packed, finely ground coffee, allowing the water to percolate through to extract every particle of oil. They use more ground coffee in bulk than they get liquid in the cup, and sometimes spend an hour producing four or five demi-tasses. It is needless to say that it is more like molasses than coffee when ready for drinking.

It is not unusual in some parts of France to save the coffee grounds for a second or even a third infusion, but this is not considered good practise.

Von Liebig's idea of correct coffee making has been adapted to French practise in some instances after this fashion: put used coffee grounds in the bottom chamber of a drip coffee pot. Put freshly ground coffee in the upper chamber. Pour on boiling water. The theory is that the old coffee furnishes body and strength, and the fresh coffee the aroma.

The cafés that line the boulevards of Paris and the larger cities of France all serve coffee, either plain or with milk, and almost always with liqueur. The coffee house in France may be said to be the wine house; or the wine house may be said to be the coffee house. They are inseparable. In the smallest or the largest of these establishments coffee can be had at any time of day or night. The proprietor of a very large café in Paris says his coffee sales during the day almost equal his wine sales.

The French, young or old, take a great deal of pleasure in sitting out on the sidewalk in front of a café, sipping coffee or liqueur. Here they love to idle away the time just watching the passing show.

In Paris, there are hundreds of these cafés lining the boulevards, where one may sit for hours before the small tables reading the newspapers, writing letters, or merely idling. In the morning, from eight to eleven, employees, men-about-town, tourists, and provincials throng the cafés for café au lait. The waiters are coldly polite. They bring the papers, and brush the table—twice for café créme (milk), and three times for café complet (with bread and butter).

In the afternoon, café means a small cup or glass of café noir, or café nature. It is double the usual amount of coffee dripped by percolator or filtration device, the process consuming eight to ten minutes. Some understand café noir to mean equal parts of coffee and brandy with sugar and vanilla to taste. When café noir is mixed with an equal quantity of cognac alone it becomes café gloria. Café mazagran is also much in demand in the summertime. The coffee base is made as for café noir, and it is served in a tall glass with water to dilute it to one's taste.

Few of the cafés that made Paris famous in the eighteenth century survive. Among those that are notable for their coffee service are the Café de la Paix; the Café de la Régence, founded in 1718; and the Café Prévost, noted also for chocolate after the theater.

Germany. Germany originated the afternoon coffee function known as the kaffee-klatsch. Even today, the German family's reunion takes place around the coffee table on Sunday afternoons. In summer, when weather permits, the family will take a walk into the suburbs, and stop at a garden where coffee is sold in pots. The proprietor furnishes the coffee, the cups, the spoons and, in normal times, the sugar, two pieces to each cup; and the patrons bring their own cake. They put one piece of sugar into each cup and take the other pieces home to the "canary bird," meaning the sugar bowl in the pantry.

Cheaper coffee is served in some gardens, which conspicuously display large signs at the entrance, saying: "Families may cook their own coffee in this place." In such a garden, the patron merely buys the hot water from the proprietor, furnishing the ground coffee and cake himself.

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:

Then About gives the recipe of his servant Petros, who is "the first man in Athens for coffee":

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 the drinker and where it is served. Substitutes are numerous.

In Spain and Portugal the French type of café flourishes as in Italy. In Madrid, some delightful cafés are to be found around the Puerto del Sol, where coffee and chocolate are the favorite drinks. The coffee is made by the drip process, and is served in French fashion.

Coffee Manners and Customs in North America

The introduction of coffee and tea into North America effected a great change in the meal-time beverages of the people. Malt beverages had been succeeded by alcoholic spirits and by cider. These in turn were supplanted by tea and coffee.

Canada. In Canada, we find both French and English influences at work in the preparation and serving of the beverage; "Yankee" ideas also have entered from across the border. Some years back (about 1910) A. McGill, chief chemist of the Canadian Inland Revenue Department, suggested an improvement upon Baron von Liebig's method, whereby Canadians might obtain an ideal cup of coffee. It was to combine two well-known methods. One was to boil a quantity of ground coffee to get a maximum of body or soluble matter. The other was to percolate a similar quantity to get the needed caffeol. By combining the decoction and the infusion, a finished beverage rich in body and aroma might be had. Most Canadians continue to drink tea, however, although coffee consumption is increasing.

Mexico. In Mexico, the natives have a custom peculiarly their own. The roasted beans are pounded to a powder in a cloth bag which is then immersed in a pot of boiling water and milk. The vaquero, however, pours boiling water on the powdered coffee in his drinking cup, and sweetens it with a brown sugar stick.

Among the upper classes in Mexico the following interesting method obtains for making coffee:

United States. In no country has there been so marked an improvement in coffee making as in the United States. Although in many parts, the national beverage is still indifferently prepared, the progress made in recent years has been so great that the friends of coffee are hopeful that before long it may be said truly that coffee making in America is a national honor and no longer the national disgrace that it was in the past.

Left, copper pot with wooden handle and iron legs designed to stand in the coals—Center, glass-globe pot, for stove use, enclosed in felt-lined brass cosey—Right, hand-made hammered-brass kettle for stove use]

Already, in the more progressive homes, and in the best hotels and restaurants, the coffee is uniformly good, and the service all that it should be. The American breakfast cup is a food-beverage because of the additions of milk or cream and sugar; and unlike Europe, this same generous cup serves again as a necessary part of the noonday and evening meals for most people.

One effect of prohibition has been to lead many hotels to feature their coffee service, bringing back the modern type of coffee room illustrated above]

The important and indispensable part that sugar plays in the make-up of the American cup of coffee was ably set forth by Fred Mason,[372] vice-president of the American Sugar Refining Co., when he said:

Since prohibition, the average citizen is drinking one hundred more cups of coffee a year than he did in the old days; and a good part of the increase is attributed to newly formed habits of drinking coffee between meals, at soda fountains, in tea and coffee shops, at hotels, and even in the homes. In other words, the increase is due to coffee drinking that directly takes the place of malt and spirituous liquors. There have come into being the hotel coffee room; the custom of afternoon coffee drinking; and free coffee-service in many factories, stores, and offices.

In colonial days, must or ale first gave way to tea, and then to coffee as a breakfast beverage. The Boston "tea party" clinched the case for coffee; but in the meantime, coffee was more or less of an after-dinner function, or a between-meals drink, as in Europe. In Washington's time, dinner was usually served at three o'clock in the afternoon, and at informal dinner parties the company "sat till sunset—then coffee."

In the early part of the nineteenth century, coffee became firmly intrenched as the one great American breakfast beverage; and its security in this position would seem to be unassailable for all time.

Today, all classes in the United States begin and end the day with coffee. In the home, it is prepared by boiling, infusion or steeping, percolation, and filtration; in the hotels and restaurants, by infusion, percolation, and filtration. The best practise favors true percolation (French drip), or filtration.

Steeping coffee in American homes (an English heirloom) is usually performed in a china or earthenware jug. The ground coffee has boiling water poured upon it until the jug is half full. The infusion is stirred briskly. Next, the jug is filled by pouring in the remainder of the boiling water, the infusion is again stirred, then permitted to settle, and finally is poured through a strainer or filter cloth before serving.

When a pumping percolator or a double glass filtration device is used, the water may be cold or boiling at the beginning as the maker prefers. Some wet the coffee with cold water before starting the brewing process.

For genuine percolator, or drip coffee, French and Austrian china drip pots are mostly employed. The latest filtration devices are described in chapter XXXIV.

The Creole, or French market, coffee for which New Orleans has long been famous is made from a concentrated coffee extract prepared in a drip pot. First, the ground coffee has poured over it sufficient boiling water thoroughly to dampen it, after which further additions of boiling water, a tablespoonful at a time, are poured upon it at five minute intervals. The resulting extract is kept in a tightly corked bottle for making café au lait or café noir as required. A variant of the Creole method is to brown three tablespoonfuls of sugar in a pan, to add a cup of water, and to allow it to simmer until the sugar is dissolved; to pour this liquid over ground coffee in a drip pot, to add boiling water as required, and to serve black or with cream or hot milk, as desired.

In New Orleans, coffee is often served at the bedside upon waking, as a kind of early breakfast function.

The Philadelphia Centennial Exposition of 1876 served to introduce the Vienna café to America. Fleischmann's Vienna Café and Bakery was a feature of our first international exposition. Afterward, it was transferred to Broadway, New York, where for many years it continued to serve excellent coffee in Vienna style next door to Grace Church.

The opportunity is still waiting for the courageous soul who will bring back to our larger cities this Vienna café or some Americanized form of the continental or sidewalk café, making a specialty of tea, coffee, and chocolate.

The old Astor House was famous for its coffee for many years, as was also Dorlon's from 1840 to 1922.

Members of the family of the late Colonel Roosevelt began to promote a Brazil coffee-house enterprise in New York in 1919. It was first called Café Paulista, but it is now known as the Double R coffee house, or Club of South America, with a Brazil branch in the 40's and an Argentine branch on Lexington Avenue. Coffee is made and served in Brazilian style; that is, full city roast, pulverized grind, filtration made; service, black or with hot milk. Sandwiches, cakes, and crullers are also to be had.

One of New York's newest clubs is known as the Coffee House. It is in West Forty-fifth Street, and has been in existence since December, 1915, when it was opened with an informal dinner, at which the late Joseph H. Choate, one of the original members, outlined the purpose and policies of the club.

The founders of the Coffee House were convinced—as the result of the high dues and constantly increasing formality and discipline in the social clubs in New York—that there was need here for a moderate-priced eating and meeting place, which should be run in the simplest possible way and with the least possible expense.

At the beginning of its career, the club framed, adopted, and has since lived up to, a most informal constitution: "No officers, no liveries, no tips, no set speeches, no charge accounts, no RULES."

The membership is made up, for the most part, of painters, writers, sculptors, architects, actors, and members of other professions. Members are expected to pay cash for all orders. There are no proposals of candidates for membership. The club invites to join it those whom it believes to be in sympathy with the ideals of its founders.

The method of preparing coffee for individual service in the Waldorf-Astoria, New York, which has been adopted by many first-class hotels and restaurants that do not serve urn-made coffee exclusively, is the French drip plus careful attention to all the contributing factors for making coffee in perfection, and is thus described by the hotel's steward:

C. Scotty, chef at the Hotel Ambassador, New York, thus describes the method of making coffee in that hostelry:

The coffee service at the best hotels is usually in silver pots and pitchers, and includes the freshly made coffee, hot milk or cream (sometimes both), and domino sugar.

Within the last year (1921) many of the leading hotels, and some of the big railway systems, have adopted the custom of serving free a demi-tasse of coffee as soon as the guest-traveler seats himself at the breakfast table or in the dining car. "Small blacks," the waiters call them, or "coffee cocktails," according to their fancy.

At the Pequot coffee house, 91 Water Street, New York, a noonday restaurant in the heart of the coffee trade, an attempt has been made to introduce something of the old-time coffee house atmosphere.

The Childs chain of restaurants recently began printing on its menus, in brackets before each item, the number of calories as computed by an expert in nutrition. Coffee with a mixture of milk and cream is credited with eighty-five calories, a well known coffee substitute with seventy calories, and tea with eighteen calories. The Childs chain of 92 restaurants serves 40,000,000 cups of coffee a year, made from 375 tons of ground coffee, and figuring an average of 53 cups to the pound.

The Thompson chain of one hundred restaurants serves 160,000 cups of coffee per day, or more than 58,000,000 cups per year.

Coffee Customs in South America

Argentine. Coffee is very popular as a beverage in Argentina. Café con léche—coffee with milk, in which the proportion of coffee may vary from one-fourth to two-thirds—is the usual Argentine breakfast beverage. A small cup of coffee is generally taken after meals, and it is also consumed to a considerable extent in cafés.

Brazil. In Brazil every one drinks coffee and at all hours. Cafés making a specialty of the beverage, and modeled after continental originals, are to be found a-plenty in Rio de Janeiro, Santos, and other large cities. The custom prevails of roasting the beans high, almost to carbonization, grinding them fine, and then boiling after the Turkish fashion, percolating in French drip pots, steeping in cold water for several hours, straining and heating the liquid for use as needed, or filtering by means of conical linen sacks suspended from wire rings.

The Brazilian loves to frequent the cafés and to sip his coffee at his ease. He is very continental in this respect. The wide-open doors, and the round-topped marble tables, with their small cups and saucers set around a sugar basin, make inviting pictures. The customer pulls toward him one of the cups and immediately a waiter comes and fills it with coffee, the charge for which is about three cents. It is a common thing for a Brazilian to consume one dozen to two dozen cups of black coffee a day. If one pays a social visit, calls upon the president of the Republic, or any lesser official, or on a business acquaintance, it is a signal for an attendant to serve coffee. Café au lait is popular in the morning; but except for this service, milk or cream is never used. In Brazil, as in the Orient, coffee is a symbol of hospitality.

In Chile, Paraguay and Uruguay, very much the same customs prevail of making and serving the beverage.

Coffee Drinking in Other Countries

In Australia and New Zealand, English methods for roasting, grinding, and making coffee are standard. The beverage usually contains thirty to forty percent chicory. In the bush, the water is boiled in a billy can. Then the powdered coffee is added; and when the liquid comes again to a boil, the coffee is done. In the cities, practically the same method is followed. The general rule in the antipodes seems to be to "let it come to a boil", and then to remove it from the fire.

In Cuba the custom is to grind the coffee fine, to put it in a flannel sack suspended over a receiving vessel, and to pour cold water on it. This is repeated many times, until the coffee mass is well saturated. The first drippings are repoured over the bag. The final result is a highly concentrated extract, which serves for making café au lait, or café noir, as desired.

In Martinique, coffee is made after the French fashion. In Panama, French and American methods obtain; as also in the Philippines.