MAKING OF COFFEE. 



57 



among the topics on which the animated writer dwells in his 

 praises of this most delightful vegetable. He acknowledges 

 his own obligation to its powers, am! society will admit that a 

 more cogent instance could scarcely have been adduced in 

 support of his argument. 



But there is no culinary process so uncertain in- its results as The goodness 

 that of making coffee. The same materials, in the same pro d epen cU great- 

 portions, shall produce good or bad coffee according to the ly on its pre- 

 management. If the peculiar aromatic flavour of coffee be P aratl0n : 

 dissipated and lost, its exhilarating quality is gone, and all that 

 would have made it valuable. To prepare it as it ought to be 

 done, is the object of the Essay before us. 



Great care must be taken not to roast coffee too much. Particularly 

 As soon as it has acquired a deep cinnamon colour, it should be ie roas ing * 

 taken from the fire and cooled : otherwise much of its aromatic 

 flavour will be dissipated, and its taste will become disagreeably- 

 bitter. 



In some parts of Italy, coffee is roasted in a thin Florence This is best 

 flask, slightly closed by a loose cork, and held over clear burning p [ rf0 y™ge/ n * 

 coals with continual agitation. No vapour issues from the 

 coffee sufficient to prevent the progress of its roasting from 

 being clearly seen. The Count has adopted this process by 

 using a thin globular vessel of glass, with a long neck, which he 

 closes, when charged, with a long cork, having a small slit on 

 one side, to allow the escape of the vapours, and projecting far 

 enough out of the neck to be used as a handle to turn the vessel 

 round, while exposed to the heat of a chafing dish of coals. 

 This vessel is laid horizontally, and is supported by its neck so 

 as to be easily turned round ; which may be done without the 

 least danger, however near the coals, provided the glass be thin, 

 and kept constantly turned. 



In order that the coffee may be perfectly good, and very high Instruction* 

 flavoured, not more than half a pound of the grain should be fo y oastin g 

 roasted at once j for when the quantity is greater, it becomes 

 impossible to regulate the heat so as to be quite certain of a 

 good result. The progress of the operation, and the moment 

 most proper to put an end to it may be judged and determined 

 with great certainty ; not only by the changes which take place 

 in the colour of the grain ; but also by the peculiar fragrance 



whick 



