Of Coffee, and the Art of preparing it. 1 1 3 



them, will carry awav but a sraa'l part of tho^e aromatic 

 and astringent subsiances on which the goodness of the 

 liquor entirely depends. In this case, the grounds of the 

 coflee are more valuable than the insipid wash which has 

 been hurried through them, and afterwards served up under 

 the name of coffee." 



" As a Qill is a measure well known in England, I shall 

 adopt ii as a standard measure for a cup of coffee; and as 

 it IS inconvenient to fill cofTee-cups quite full to the brim, 

 I shall propose coflTce-cups to be made of the form and di- 

 mensions thev now cinimonly have, or of a size proper 

 for containing 8^ cubic inches of liquor, when filled quite 

 full to the brim. I have found by the results of a great 

 number of experiments, that one quarter of an ounce aver- 

 dupois of ground coffee is quite sufficient to make a gill of 

 most excellent coffee, of the highest possible flavour, and 

 <]uite strong enough to be agreeable." 



" Formerly, the ground coffee being put into a coffee- 

 pot, with a sufficient quantity of water, the coffee-pot was 

 put over the fire, and after the water had been made to 

 boil a certain time, the coffee-pot was removed from the 

 fire, and ihe ground^having had time to settle, or having 

 been fined down with isingTass, the clear liquor was poured 

 off, and immediately served up in cups. 



*' From the results of several experiments which I made 

 with great care, in order to ascertain what proportion of 

 the aromatic and volatile panicles in the coffee escape, and 

 are left in this process, 1 found reasijn to conclude, that it 

 amounts to considerably more than half." 



" When coffee is made in the most advantageous man- 

 ner, the ground coffee is pressed down in a cylindrical ves- 

 sel, which has its bottom pierced with many small holes, 

 so as to form a strainer; and a proper quantity of boiling 

 hot water being poured cautiously on this layer of coffee ia 

 powder, the water penetrates it by degrees, and after a cer- 

 tain time begins to filler tiuough it. This gradual per- 

 colation brings continually a succession of fresh particle* 

 of pure water into contact with the ground coffee ; and 

 when the last portion of tlie water h.ss passed through it, 

 every thing capable of being dissolved by the water will be 

 found to be so completely wa'<hed out of it, that what 

 remains will be of ;io kind of value. 



" It is however necessary to the conjpletc success of this 

 operation, that the coffee should be ground to a powder 

 sufficiently fine."i 



" In order that the coffee tnay be periectly good, the 

 stratum of ground coffee, on which the boiling water is 



Vol. 41. No. 17 B. Ff^. 1813. li poured. 



