6o 



MAKING OF COFFEE. 



The common The common method of boiling coffee in a coffee pot, is 

 wasteful and neitner economical nor judicious. A large quantity of the ma- 

 bad, terial is wasted in this method, and more than half of the aro- 

 matic parts, so essential to its good qualities, are lost. 

 One pound of One pound of good Mocha coffee, which, when properly 

 make 56 cups. roastecl tfWI ground, weighs only fourteen ounces, will make, 

 by proper management, fifty-six full cups of the very best coffee 

 that can be made. 



It must be 

 finely ground 



If it be not ground finely, the surfaces of the particles only 

 will be acted upon by the hot water, and the waste will be 

 very great, from the large proportion of coffee left in the 

 grounds. 



The size of a coffee cup in England usually answers to 8-£ 

 cubic inches, but the Count considers the gill measure as a 

 proper standard for a cup of coffee, which he therefore adopts. 

 This will fill the former cup to seven-eighths of its capacity, 

 and a quarter of an ounce of ground coffee will be fully suffi- 

 cient to moke a gill of the most excellent coffee. 



It is well known to chemists, that any solvent already in part 

 charged with a substance intended to be taken up, will be less 

 and not by cle- disposed l han before to take up any additional quantity ; and 

 coction. upon thisf is founded the process of percolation or straining, 



as is practised in brewing and other arts, and has been for some 

 time recommended and used in making coffee. To this the 

 Count gives his approbation. He finds, by experience, that 

 the stratum of ground coffee to be laid upon a perforated 

 metallic bottom of a vessel or strainer, ought to be about two- 

 thirds of an inch thick, and to be reduced by pressure by a pis- 

 ton or flat plate of metal (after levelling it) to less than half an 

 inch. From the data he infers, by a chain of observations, that 

 if the height of a cylindrical vessel or strainer be taken con- 

 stantly at 5\ inches, the diameter of its bottom must be — To 

 make ] cup of coffee = l£ inch— 2 cups = 2 J — 3 or 4 cups 

 = 2f— 5 or 6 = 3 \— 7 or 8 = 4— 9 or 10 = 4-| — 11 or 

 12 = 5. 



These strainers are to be suspended in their reservoirs orves- 



reservoir, and sels for containing the coffee, and the whole included in another 



Doite" 01 ^ lUS vesse * called tn e boiler, which is to contain boiling water, kept 



hoi by a lamp, or otherwise. The forms of these are given 



with drawings, upon which it does not seem needful to enlarge 



in 



A coffee cup 

 contains one 

 gill. 



Coffee must 

 be made by 



The vessels 

 and their di 



mensions. 



A strainer, a 



