228 PREPARING FOR USE. 



of its astringent properties, and (2) to produce a rich, 

 transparent, nut-brown liquor, free from all cloudiness and 

 grounds. The first requisite in securing these results is 

 that the article be purchased pure andfres/i roasted in the 

 bean and ground personally a short time previous to pre- 

 paring for the table, for if roasted too long prior to its 

 use the beans lose much of their strength and aroma, 

 becoming tough and difficult to grind. This latter defect, 

 however, may be remedied in part by reheating in a pan 

 or oven for some minutes previous to being ground and 

 infused. 



The usual methods of preparing coffee for use as a 

 beverage are: (i) By Infusion or drawing; (2) By 

 Decoction or boiling, and (3) By Filtration or distillation. 



Infusion or " drawing" is accomplished by first 

 making the water boil and then putting in the ground 

 coffee, the vessel being immediately removed off the fire 

 and allowed to stand quietly, in the same manner as tea, 

 on the stove or range for about ten minutes, in order to 

 more fully extract its properties. The coffee is ready for 

 use by this method when the powder swimming on the 

 surface sinks to the bottom on slightly stirring it. This 

 process yields a very aromatic beverage, but one contain- 

 ing very little of the extract or stimulating properties. 



Decoction or " boiling " is the custom in the East, 

 and generally yields an excellent coffee. The ground 

 coffee is put in the vessel with cold water and placed on 

 the fire, where it is allowed to boil for a few seconds, 

 care being taken not to allow it to overboil. If boiled 

 too long by this method the aromatic properties are 

 volatilized, and while the coffee will be rich in extract it 

 will be poor in aroma. 



