S.TO ISIemoir upon Coffee. 



long continued. It is evident from this, thai llie little ex- 

 tractive matter contained in the liquor may be completely 

 oxygenated ; and for the same reason this insokibl6 com- 

 pcisition ought to produce, by being precipitated, coftce of a 

 lighter colour. 



From what precedes it would result, that, of all the me- 

 thods adopted for preparing coffee, there are none superior to 

 that followed by the Dutch and Flemings j it should there- 

 fore be preferred, taking care not to fall into an excess as 

 to the quantity of water ihey employ : to iniuse, but not to 

 boil the coffee, is, in my opinion, the true way to obtain 

 this beverage in an a2;reeable and wholesome manner. 



In order to obtain this infusion possessed of all the qua- 

 lities of which it is susceptible, it is preferable to use, in 

 place of the woollen strainer generally employed in those 

 countries where this beverage is prepared by infusion, a 

 vessel which has been invented for some time. It is a kind 

 of coffee-pot, of silver or tin, furnished with a cock ; it has 

 an interior reservoir pierced with a great number of small 

 holes J and in this sort of sieve the coffee in powder is put. 

 Above this there is placed another piece of metal also pierced 

 with small holes, and of the form of a saucer, vi'hich rests 

 upon the edges of the coffee-pot. This second drainer, 

 throu'Th which the boiling water passes first, by making it 

 fall on the coffee in the form of rain, does not clot the pow- 

 der, nor does it hinder it from penetrating the mass fast 

 enouiih, and dissolving the principles it contains : we may, 

 however, dispense with this last drainer, if ne please, by 

 takir.o' care to pour the water upon the coflce by making it 

 first fall on the sides of the vessel : a little practice will 

 make this method familiar. The cuffce-pot is furnished 

 with a lid, which is hermetically closed during the filtration 

 of the water through the coffee. 



In order to keep the coffee constantly hot and ready, a^ 

 prepared ir th.is excellent method, one may apply a spirit of 

 wine lamp to the apparatus. 



We mav safelv say that cotTee niade with this apparatus 

 15 preferable in cverv respect to that prepared by any other 

 picthod : the liquor ir- strongly saturated with the extractive, 



colouring, 



