110 / 156
. 110
must be kept at the boiling point when
poured on the coffee and this done very
slow ly. _
Let the water pass through the
grounds before pouring on more.
It
takes time and patience to make it right.
·· If
you prefer the coffee less strong.
serve a small pitcher of hot water and
graduate the strength of the beverage to
the taste of each guest.
Unnecessary to say that coffee must
be
freshly made each time. Never reheat–
' ed.
To make coffee and milk, Cuban
etyle:
Fill cup with hot milk and put
a
spoonful or two of strong' black coffee
into it.
Milk simply substitutes water and
is much more nutritious for early break–
fast when coffee, rolls and fruit constitute
a
meal.