The North and the East: copper kettles, lemon and flambéed cognac

In Norway, the boiling method prevails, that is, the grounds are boiled in the water instead of the water being passed through them. The utensil then makes the custom.
The coffee is thrown into a large open copper kettle. In modest houses, this kettle comes as it is to the table, set on a wooden board. In well-off houses, it is decanted into silver coffeepots. The drink is the same, it is the vessel that tells the rank.
The country has almost nothing resembling a coffeehouse. The only things approaching it are the coffee rooms of Christiania, small single rooms where one takes porridge with coffee. They are mostly frequented by poor students, who use them as study rooms.
Ukers 1922, ch. XXXV, p. 655-694Russia drinks more tea than coffee. The people prepare it the Turkish way when they can find it. And what they find is most often a cheap substitute, that is, a roasted product that replaces coffee without containing any.
The Russian-style coffee of the aristocracy is something else entirely: a strong black coffee, flavored with lemon.
Another recipe is made at the table and ends in a flame. The coffee is placed in a large punch bowl. It is covered with a layer of finely chopped apples and pears. Cognac is poured over the whole, and a match is brought to it.
Ukers 1922, ch. XXXV, p. 655-694Legend · Gustav III of Sweden is said to have wanted to settle the quarrel between tea drinkers and coffee drinkers. He is said to have pardoned two twin brothers condemned to death, on one condition. One would drink only coffee, the other only tea, for the rest of their days.
The whole punch line lies in the order of the deaths. The physician charged with following them died first, then the president of the court, then the king, assassinated in 1792. The twins died much later, the tea drinker at eighty-three, the coffee drinker at eighty-five.
The story circulates with no verifiable primary source. Its form is that of the legends of the discovery of coffee: an experiment too well constructed, whose moral always lands just right.
Professional training document, L'Histoire du café, anecdotes section; form of the story analyzed in LC ch. 7In this plateThe 21 sections
- 01The Arab ceremony: the coffee room and its gestures
- 02The Bedouin circle, the four sips, the rule of water
- 03Turkish coffee: the room, the price, the etiquette
- 04Ramadan, Karagöz and the coffee calendar
- 05Damascus, Cairo, Algiers: water, smoke and the storyteller
- 06Venice: the first caffè of Europe and the square as a salon
- 07Vienna: the blend, the newspaper and the word for ordering
- 08Paris: from Procope to the boulevard, and the waiter's vocabulary
- 09London: the penny university, and what replaced it
- 10Berlin, Saxony and the Kaffeeklatsch
- 11Amsterdam and Athens: the glass of water and the kaimaki
- 12The North and the East: copper kettles, lemon and flambéed cognac
- 13Italy, Spain, Portugal, Belgium
- 14The United States: Prohibition, the coffee room and the free cup
- 15New Orleans, Brazil, Cuba, Mexico, Australia
- 16Coffee in painting, engraving and caricature
- 17Coffee in music and literature
- 18Silverwork, porcelain and the furniture of service
- 19How a custom is made: taste is a habit
- 20What has changed since 1922
- 21Archive plates
The table of contents, with the first sentence of each section