At my wife’s drive thru coffee shop in East Cobb, where I help out from 5:30 to about 6:30 every morning, the first customer is always a Milton High School teacher. One day last week, I happened to see her as she pulled into the parking lot and I had her coffee ready when she got to the window. She remarked that it was certainly quick service. My response was, “Yeah, it’s almost saucered and blowed for you.” She exclaimed that she had never heard that expression before,
Back when I was growing up, there were two method of making coffee. You either percolated it, in a percolator, or you boiled water and dropped the grounds into it while turning off the heat. Since both required the use of boiling water, either method produced coffee which was measurably hotter than that produced by today’s coffee makers.
It was a custom to pour coffee from one’s cup into the saucer and gently blow on it to cool it off. Some times one picked up the saucer and sipped the coffee directly from it, but most often the coffee was poured back into the cup and the process was repeated until the entire cup was at the desired temperature for consumption.
Thus “saucering and blowing” coffee came to be associated with several things. A wife who was thought to be extra loving and devoted was described as the kinda girl who has her husband’s coffee saucered and blowed when he gets to the breakfast table.
The idea became a measure of hospitality. Folks who were extremely hospitable were said to serve your coffee to you already saucered and blowed.
Conversely, a lazy guy was said to be so all fired lazy he expected his coffee to be saucered and blowed for him.
A spoiled child was said to lead a “saucered and blowed life.”
I gave the school teacher a brief synopsis of the above. Her response, as she drove off, was “Yuck, all those germs being transmitted!”
It occurred to me that we are getting too darned educated and traumatized about everything under the sun to enjoy the simple things in life.