trying To Find
A Really Good
Cup Of Coffee?
ATLANTA (AP) - Coffee
manufacturers rely on consumer
taste tests to determine what makes a
good cup of coffee, but now chemists
are studying the recipes.
It’s not easy to piece together the
chemical formula for the perfect cup
of morning ambition, said Terrence
Lee, a chemist at the University of
Akron, who discussed his research at
the American Chemical Society’s
national meeting in Atlanta.
Caffein, the eye-opener in coffee, is
only one of the many ingredients that
give the fresh brew its distinctive
flavor and aroma, he said.
“Coffee brewing involves
extracting a complex mix of
hundreds of organic compounds with
hot water,” Lee said. “It’s difficult to
predict which one, or which
combinations of them, are
responsible for the flavor. ”
He said his experiments with more
than SO carefully-instrumented test
brewings have found that most of the
chemical constituents of coffee
carboxylic acids, phenols, furans and
fatty acids-are extracted within the
first 8 to 8 minutes, whether the
coffee is percolated or dripped.
But near the end of brewing, a
second wave of chemicals, including
bitter acids, is released.
Those acids continue to build up in
the coffee - even after brewing is over
and the coffee is being warmed, he
said. And they increase with the
amount of time it takes to brew the
pot of coffee.
“This not only appears to explain
why so many people seem to prefer
the flavor of drip-brewed coffee,” he
said. “It also explains why people
who get the last cup of coffee from a
brewer almost always think that it
tastes worse."
Plum Delicious!
Do you love eating desserts, love
baking them—but hate all the cho
lesterol that’s found in so many
baked treats? Happily, there are
easy ways to bake delicious des
serts, without all the cholesterol
that comes from using dairy prod
ucts such as butter.
You can boko apple plum crisp
without butter—and It’ll still be
plum delicious!
According to an ad in Reader’s
Digest, you can get the buttery taste
you love without cholesterol when
you use a product called “I Can’t
Believe It’s Not Butter!" It’s a but
ter alternative that’s flavored with
sweet cream buttermilk to give it a
fresh butter taste. Unlike butter,
however, it’s naturally cholesterol
free. It’s considered ideal as a table
spread as well as for cooking and
baking. You’ll And it in your store’s
dairy section in stick quarters
(regular and unsalted), soft tubs
and squeezable form.
Delicious "I Can’t Believe It’s Not
Butter!" makes an unbelievably good
apple plum crisp:
Annie Plum Crlan
4 cups pared, cored, sliced, tart
apples
5 cups sliced, pitted plums*
I/S cup *1 Can’t Believe It’s Not
Butter!®” melted, divided
1/S cup firmly packed brown
sugar, divided
1 tablespoon lemon juice
4 * na
ground cinnamon.
Preheat oven to 87B°F. In
large bowl combine 1/4 cup
melted *1 Can’t Believe It'a Not
Butter!,” 1/4 cup brown sugar,
lemon juice, flour and 1/8 tea*
spoon cinnamon. Add apples
and plumsf toss to ooat well.
Place in an 8 x 8 x 8 Inch baking
pan. In small bowl oombine oats,
remaining 1/4 cup ”1 Can’t Be*
lieve It’s Not !~
_) Butter!,” renudn*
lag 1/4 cup brown sugar, wal
nuts, remaining 1/4 teaspoon
cinnamon and ginger until well
blended. Sprinkle over fruit.
Bake 80 minutee or until fruit is
tender and topping crisp and
browned. Makes six servings.
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