( 1=1. ) 



no longer \voncler, that tliey cannot be reduced into powder until 

 they have been roafted, or burnt, for, in the roafting, much of tlic 

 oil is driven off and confumed by the fire, and the branchey, or 

 fibrous particles become weaker or more brittle, and the more 

 they are burnt, or roaltcd, the more eafily they can be pounded in 

 a mortar. 



As to myfelf, who am accuftomed to take this kind of drink 

 every morning for breakfaft, I do not fuft'er the coffee beans to be 

 much burnt, and I caufe them to be pounded, or reduced into 

 fuch fmall particles, that they will pals through a filken fieve, and 

 until they feel between the fingers as fine and fmootli as flour. A 

 proper quantity of the coffee tlius prepared, being put into a 

 cofi"ee-j5ot, I pour on it boiling rain water, and then let it again 

 on the fire, but not to boil, and after letting it Hand for a fliort 

 time to fettle, this is the coffee I make ufe of. 



This is not, indeed, a very profitable way of making coffee, 

 though much more grateful and pleafant to the palate, except to 

 thofe who like the burnt flavour. For, when the coffee beans are 

 violently roafted, they can more eafily be pounded to powder and 

 palled through a fieve, and the liquor clarifies fooner ; and alfo, 

 by reafon of the burning, the bitter tafte fpreads farther, and 

 produces more of the liquor, efpecially if the coffee be boiled in 

 the water 



But, if we judge, that the oil and falts which are found in coffee, 

 are the parts wherein its virtue confifts, and from which we are to 

 expert benefit to our health, we fliall prefer that coffee which is 

 not over roafted, to that which is more burnt, for, in the coffee 

 which I drink, I always obferve a great quantity of oily particles 

 fwimming on the furface, which would not be found there, if the 

 coffee were more roafted, for in that cafe the oily particles are 

 more driven off by the force of the fire. 



