MAKING OF COFFEE. 5Q 



loom, and suffered to cool, it will, in cooling, fill the room with 

 its fragrance j but the coffee, after having- become cold, will 

 be found to have lost a great deal of its flavour. If it be again 

 heated, its taste and flavour will be still farther impaired ; and 

 after it has been heated »nd cooled two or three -times, it will 

 be found to be quite vapid and disgusting. 



The fragrance diffused through the air is a proof, that the Upon this the 

 coffee has lost some of its most volatile parts ; and as that liquor ex i"|a ra « n g 



1 ' ^ quality de- 



is found to have lost its peculiar flavour, and also its exhilarating pends. 



quality, it is inferred, that both these qualities must undoubtedly 



depend on the preservation of those volatile parts which so 



readily escape. 



If the liquid were perfectly at rest, the particles which could It would not 

 escape from its surface, would be incomparably less in quantity, jf^l^jd j\ e a( j 

 than would escape by agitation, which would continually pre- no agitation, 

 sent new portions of the fluid to the air. But all fluids, while 

 heating or cooling, by partial communication, are known to be 

 agitated j a fact long and well known, but particularly ex- 

 plained and insisted upon by our author, in many of his valuable 

 works, and which he again perspicuously and familiarly explains 

 in the present essay. His object is to indicate by what means 

 the heat of the liquor may be uniformly kept up in all its parts : 

 for the consequence being, that the parts will, in those circum- 

 stances, be at rest, the motions by which the aromatic parts 

 might have been dissipated, will not take place. 



By pouring boiling water on the coffee, and surrounding the Agitation may 



containing vessel with boiling water, or with the steam of boil- ^ c P reve ^ ntc ^ 



ing water, the coffee itself will be kept permanently at the same ing the vessel 



heat, and will ot circulate, or be agitated. Wlth boilin g 



° water or 



The Count observes, that from the well-known fact, that steam. 



boiling: water is not the most favourable for* extracting the Coftee require* 



, • r i • • . . -i boiling hot 



saccharine parts from malt in brewing, he was induced to try a wa ter. 



lower temperature than the boiling heat in making coffee; but 



the coffee did not prove so good. The cold infusion of coffee, 



which he also tried, was of very inferior quality. 



* I have always understood, that the temperature of boiling is no 

 otherwise exceptionable in brewing, than because it makes a pudding- ; 

 which phrase denotes, that the grains are rendered so adherent to each 

 other, by the sudden and complete extrication of mucilage, that the 

 wort cannot run off— N. 



*Tht 



