The Science of Brewing: Unlocking the True Flavor of Coffee (1921 Guide)

📌 Discover the secrets to perfect coffee brewing, from boiled coffee and percolation to drip and infusion methods. This 1921 Forecast Magazine article explains the science behind coffee’s flavor, health benefits, and cultural significance. A must-read for coffee lovers, baristas, and history enthusiasts! ☕✨

Good Coffee Makes Good Cheer, 1921. Fishermen, Our Fire Fighters and Other Men Who Work in Bitter Cold and Wet Say Coffee Is a Better Stimulant Than Alcohol, With No Depressing Aftereffects; Besides, It Soothes One out of Dull Sobriety and Makes One Talk of All Pleasant Things That Ever Happened. Forecast Magazine, February 1921. GGA Image ID # 222d201cc7

☕ Good Coffee, Good Cheer: A 1921 Guide to the Perfect Cup

🔎 Why This Article Matters for Epicureans, Food Historians, Teachers, and Coffee Enthusiasts

This 1921 article from Forecast Magazine is a must-read for coffee lovers, food historians, and culinary educators. It provides timeless wisdom on brewing techniques, the science of coffee, and its medicinal benefits, making it an exceptional resource for those who appreciate coffee as both a daily ritual and an art form.

✅ Epicureans & food lovers – A historical guide to achieving the perfect brew.

✅ Teachers & students – A scientific and historical perspective on coffee brewing methods.

✅ Coffee connoisseurs – Learn how early 20th-century experts approached coffee perfection.

It has been said that half of the people who drink coffee in the world die without knowing the real taste of coffee. Whether this statement is true or not, it is a fact that a good cup of coffee is difficult to get.

This is undoubtedly true because it seems to be taken for granted that, given any ground coffee and a quantity of boiling water, the resulting beverage will be coffee by combining the two. Sometimes, it is, but more often, it is only a libel on the name of real coffee.

Coffee making is one of the cookery processes that should first be understood and undertaken carefully. Until most of those who prepare our coffee recognize these facts, many present-day coffee drinkers are doomed to join those who have traveled on without knowing the absolute pleasure of this most popular drink for the breakfast table.

The black name sometimes given to coffee is undoubtedly due to its abuse in preparation and use. Most physicians admit that moderate coffee use is not harmful to healthy people. Those who are coffee lovers go so far as to state that it aids gastric digestion and does not retard the digestive action of the saliva as much as tea.

On the other hand, there is much evidence that coffee, in some cases, causes heart palpitation, insomnia, and nervous prostration, and it seems to be part of wisdom to know oneself and to watch the action of coffee before indulging too heavily.

Sometimes, black coffee can be digestible while coffee with milk or cream cannot; sometimes, unsweetened coffee seems perfectly digestible, while adding sugar renders it impossible. Such individual idiosyncrasies should be carefully observed, and they should govern their habits.

The friends of coffee among the laymen are always superlatively enthusiastic; to them, it is the drink that "intoxicates without exciting; soothes you softly out of dull sobriety, making you think and talk of all the pleasant things that ever happened to you."

They have at their fingertips cases of mental and bodily fatigue lessened by a cup of hot black coffee; they can show you how persons who are subject to severe exposure find they are better able to withstand cold if they have hot coffee.

They assert that it is far more valuable as a stimulant than alcohol and has none of its depressing after effects; they cite that the medicinal value of coffee as an antidote for alcohol or opium poisoning is well established, that it acts on the liver and is a good remedy for constipation and biliousness if it is taken without milk.

Strong black coffee and lemon juice are said to be a sure cure for malaria chills.
A strange coffee incident recently came to the writer's attention. A woman friend stricken with neuritis became paralyzed entirely and, for ten days and nights, never closed her eyes.

New York's best nerve specialists had administered every type of sedative without success. Desperate for sleep and with acute neurotic pains, she begged her nurse to give her a hot cup of coffee at 2 A. M.

The nurse reluctantly complied with her request, saying, "But what will I tell the doctor?" The coffee put the patient to sleep for several hours, seemingly breaking a nerve tension that all drugs had failed to reach.

The next day, the great nerve specialist was told of the incident. He said, "I have seen coffee do wonderful things," and ordered that the patient have all the coffee she desired at any hour of the day or night.

Recovery set in as soon as the power of sleep was restored. I have given this incident only to show that it is next to impossible to prognosticate the action of coffee in a general way and to emphasize the need to study individual idiosyncrasies before accepting or rejecting this most pleasurable morning drink.

However, all of the coffee's sound effects depend on proper preparation. The active principles of coffee are caffeine, tannic acid, and a volatile oil called caffeoyl. Caffeine is the stimulating property in coffee; caffeine, or caffeine as it is sometimes called, provides a rich aroma and flavor.

According to some authorities, this property is not present in raw coffee but is very volatile and developed during the roasting process; tannic acid is developed by long boiling and gives coffee made by such a process its bitter flavor.

The methods of preparing coffee for table use are almost too numerous to name. However, as most of its beneficial influence depends on its proper preparation, the following objects should be carefully kept in mind no matter what method is used:

The recipe selected should give, first, the greatest amount of strength and aroma without extracting the astringent properties; second, a rich, transparent nut brown liquor, free from cloudiness and grounds. To obtain both of these objectives, the coffee purchased must be pure, freshly roasted, and ground as it is used. Coffee that has been roasted for some time may be reheated in a slow oven for a few minutes before grinding.

Three methods are most commonly used and will give the desired results if carefully followed: (1) infusion, (2) decoction or boiling, and (3) filtration or distillation.

The first method consists of pouring actively boiling water over finely ground coffee in a hot coffee pot and allowing the mixture to stand for 10 minutes on the back of the stove before serving.

Coffee made in this way is very aromatic and has a good flavor. Still, it contains very little caffeine and hardly a trace of tannin. Prolonged infusion, however, will extract the tannin and a large amount of caffeine.

When properly made, boiled coffee contains aromatic properties together with a desirable amount of extract and stimulating properties. The objection to boiled coffee is that it is generally boiled so long that the aroma is lost by evaporation, and the decoction is made bitter by the development of a relatively large amount of tannin.

Filtered, percolated, or distilled coffee is usually of good flavor and aroma and is as stimulating as boiled coffee. There is as much danger of overcooking percolated coffee as there is of the boiled, thus producing a bitter beverage. From a dietetic standpoint, infused coffee is probably the best for everyday purposes but is not stimulating enough to use medicinally.

Recipe for Boiled Coffee

• 1 cup coffee
• 1 egg or 2 egg shells
• 1 cup cold water
• 6 cups boiling water

Grind the coffee medium fine. Scald the coffee pot and put it in the coffee. Wash the egg, break and beat slightly. Dilute with half the cold water and add to the coffee with the crushed shell.

Mix thoroughly, add the boiling water, and boil for 3 minutes. Stuffing the spout with soft paper while boiling improves the flavor. Pour a little of the coffee out to be sure the spout is free from grounds, add the rest of the cold water, and set it on the back of the stove for ten minutes, but do not boil. The cold water, being heavier than the hot, sinks to the bottom, carrying the grounds with it, helping to clear the coffee.

Filtered French Coffee

1 cup very finely ground coffee 6 or 7 cups boiling water

Filtered coffee is made in a coffeepot with a bag or strainer to hold the coffee and prevent it from mixing with the infusion. Many kinds are on the market, and most of them are good.

Scald the coffeepot, place the coffee in the strainer in the coffeepot and the coffeepot on the stove; add the boiling water gradually and allow it to filter through.

Add water to cover the coffee shop. If desired, stronger refilter. Serve immediately with cream or hot milk and sugar. The flavor will be much better if the hot milk or cream is put in the cup before the coffee is poured. The coffee must be finely ground to extract the flavor easily.

Percolated Coffee

Allow one tablespoon of coffee to each cup of boiling water unless robust coffee is desired. The coffee should be ground medium fine and placed on the top of the percolator.

Pour the cold water into the bottom, put the top on, and place on the stove. Allow to percolate for about 5 minutes or until the mixture is dark in color. Do not boil. Serve with hot milk or cream.

Infused Coffee

Allow a rounding tablespoonful of finely ground coffee for each cup of boiling water. Put the coffee in the pot and let it stand in a warm place until the coffee and the pot are hot. Be careful not to scorch the coffee.

Then pour in the required amount of actively boiling water, stir for a minute, cover closely, and let stand on the back of the stove for 10 minutes. Strain carefully and serve with hot milk.

Left-over coffee should not be thrown away. Many delicious desserts, puddings, cakes, etc., can be made with it as a flavoring, or it may be reheated and added to the coffee pot the next morning just before serving.

Do not chill coffee that will be reheated, or it will lose flavor. Coffee will be served cold or used for coffee frappe, and ice cream or sherbet may be chilled if desired.

Jessie A. Knox, "How to Brew Coffee and Keep All Its Flavor and Aroma" in The Forecast: A Magazine of Home Efficiency, February 1921, p.105-107.

🔥 Key Takeaways: What Makes This Article a Treasure?

☕ The Universal Appeal & Science of Coffee

🔹 The article challenges the common belief that coffee is universally harmful, arguing that it aids digestion and has medicinal properties when prepared correctly.

🔹 Coffee’s unique effects vary by individual – for some, it aids digestion, while for others, adding milk or sugar makes it indigestible.

🔹 It stimulates mental and physical energy and is said to be a better stimulant than alcohol without the depressant effects.

💡 Why It’s Interesting:

✅ For health-conscious coffee lovers – Highlights coffee’s medicinal benefits.

✅ For educators – Offers a balanced discussion on coffee’s effects and misconceptions.

👨‍🍳 The Art of Brewing Coffee: A Science in Itself

🔹 The article debunks the myth that any combination of ground coffee and boiling water makes a good cup.

🔹 It emphasizes that most coffee drinkers never actually experience the true taste of coffee due to poor preparation techniques.

🔹 A deep dive into the three main brewing methods: Infusion, Decoction (Boiling), and Filtration (Drip/Percolation).

🔍 Scientific Breakdown of Coffee’s Key Components:

✔️ Caffeine – The stimulant that enhances alertness.

✔️ Tannic Acid – Causes bitterness when extracted through over-boiling.

✔️ Caffeoyl (Aromatic Oils) – The source of coffee’s rich aroma and flavor, which is highly volatile and can be lost through improper brewing.

💡 Why It’s Interesting:

✅ For baristas & coffee aficionados – A masterclass in early 20th-century brewing science.

✅ For historians – Captures how coffee was understood before modern brewing technology.

📜 Noteworthy Coffee Brewing Techniques & Recipes

1️⃣ Boiled Coffee (Traditional but Risky)

✅ Strengths: Retains aromatic properties when done correctly.

❌ Risks: Overboiling extracts tannins, making it bitter and acidic.

📌 Recipe for Boiled Coffee:

✔️ 1 cup coffee (medium grind)

✔️ 1 egg (or 2 egg shells) – Helps clarify the coffee.

✔️ 1 cup cold water

✔️ 6 cups boiling water

➤ Boil for 3 minutes, add cold water to settle the grounds, and let it rest for 10 minutes.

2️⃣ Filtered French Coffee (Drip Method – Best for Aroma & Clarity)

✅ Strengths: Produces a clear, aromatic brew with minimal bitterness.

✔️ Uses a coffee filter or bag to prevent grounds from mixing with the infusion.

✔️ Coffee is poured gradually through the filter, preserving its flavors and oils.

📌 Recipe for Filtered Coffee:

✔️ 1 cup finely ground coffee

✔️ 6–7 cups boiling water

➤ Slowly pour boiling water over the coffee and allow it to filter through.

💡 Pro Tip: Add hot milk or cream before pouring the coffee for a better, richer flavor.

3️⃣ Percolated Coffee (Balanced & Robust Flavor)

✅ Strengths: Retains good strength without bitterness if done correctly.

❌ Risks: Over-percolation leads to over-extraction and bitterness.

📌 Recipe for Percolated Coffee:

✔️ 1 tablespoon ground coffee per cup of water

➤ Let it percolate for 5 minutes, ensuring it doesn’t overbrew.

4️⃣ Infused Coffee (Simple, But Needs Precision)

✅ Strengths: Yields a smooth, mellow flavor with minimal acidity.

✔️ Uses hot but not boiling water to avoid over-extraction.

📌 Recipe for Infused Coffee:

✔️ 1 tablespoon finely ground coffee per cup of boiling water

➤ Let steep for 10 minutes before straining.

🖼️ Noteworthy Images and Commentaries & Their Significance

📌 "Good Coffee Makes Good Cheer (1921)"

➤ Highlights coffee’s role in energizing workers, firemen, and fishermen, who prefer it over alcohol for warmth and stimulation.

📌 "Three Ways to Perfection" (Commentary)

➤ Illustrates infusion, boiling, and filtration methods, emphasizing how brewing technique determines taste.

📌 "Filtered French Coffee" (Commentary)

➤ Showcases the drip coffee process, which was considered the gold standard for coffee preparation in the early 20th century.

🎯 Final Thoughts: Why This Article Still Matters Today

This 1921 coffee guide isn’t just about brewing—it’s a masterclass in coffee appreciation. It teaches us:

✔️ Good coffee is more than just hot water and beans—it’s a science.

✔️ Brewing methods affect both taste and health benefits.

✔️ Coffee has long been valued as a stimulant, comfort drink, and even a medicinal remedy.

📌 Whether you’re a coffee connoisseur, history buff, or a teacher looking for historical culinary insights, this article is a goldmine of information. The next time you sip your morning coffee, think about the centuries of trial and error that went into perfecting that cup. ☕✨