Fazekas Éva: A fekete leves, a kávéfőzés története, időszaki kiállítás, 2010. április 23 - 2010. október 25, a Magyar Kereskedelmi és Vendéglátóipari Múzeum, a Magyar Műszaki és Közlekedési Múzeum és a Fazekas & Kimmel Gyűjtemény közös időszaki kiállítása (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 2010)

Noémi Saly: FROM COFFEE "CHERRIES" TO THE "BLACK SOUP"

Elektromos háztartási kávépörkölő, 1970-es évek, MKVM Electric household coffee roaster, 1970s, MKVM From here on you must be very careful as the coffee heated to 200-220 °C may arrive - due to its capacity of auto-ignition - in a second at grade five: it burns to coal, and you can instantly discard it.

.. In today's up-to-date coffee roasting devices temperature, duration and mixing velocity can be exactly adjusted, and at the suitable moment the machine is automatically switched off. But let us imagine the 19

th century coffee master (in the Hungarian slang of coffee houses: "fire fellow"), who fed a big cast-iron cooker, while busily stirring the brownish coffee beans in an enormous iron casserole! Firewood was now wetter, now drier, the blends mixed according to the coffee-house's secret recipe came now from one, now from another plantation; a delay of one second was sufficient to overroast or burn the whole thing - and he had to produce, in these conditions, the same taste exactly to the hair from day to day. As it is, the coffee addict sticks to the usual flavour he has become fond of exactly as the smoker to his favourite make. Therefore you should not be surprised when hearing that the coffee masters of artistic knowledge at the big coffee houses drew salaries Kávétartó doboz fémből, F&K gyűjtemény Metal coffee box, F&K collection equal to those of ministers. There was among them one: the coffee-maker of the "Belvárosi" (City Centre) coffee house nicknamed "Yussuf ", who - not so long ago, before the second World War - when putting his head into the sack full of raw, green coffee, could tell by its scent not only from which plantation of which country the coffee had come but also from which port it had been shipped... Freshly ground After roasting, coffee beans have to be ground to make the extraction of the flavour substances possible. The coffee-mill was first mentioned in the 1680s, earlier - and 72