Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version nyu B notes v1.5 12/10/84; site acf2.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!gatech!ut-sally!seismo!cmcl2!acf2!lewish
From: lewish@acf2.UUCP (Henry M. Lewis)
Newsgroups: net.cooks
Subject: Re: European coffee brewing...
Message-ID: <500014@acf2.UUCP>
Date: Sun, 8-Dec-85 11:23:00 EST
Article-I.D.: acf2.500014
Posted: Sun Dec  8 11:23:00 1985
Date-Received: Tue, 10-Dec-85 05:27:09 EST
References: <1558@decwrl.UUCP>
Organization: New York University
Lines: 13

Coffee made in a Meloir pot always has a slight froth.  This device is a
glass beaker with a screened plunger in its lid.  One puts ground coffee
and hot water in the beaker, covers it, at lets it steep, then presses
the plunger to force the grounds to the bottom of the beaker.

This makes normal-strength coffee (not espresso), but it has more of an
earthy flavor, as more solids make their way to through the screen than
would through a paper filter.  It's delicious.

The true Meliors are expensive and fragile.  My pot is a cheap imitation,
made I think by Copco.  It works every bit as well.

--Hank Lewis ..!ihnp4!cmcl2!acf2!lewish