72 METHODS OF MAKING COFFEE. 



and I believe that it is possible that, by the collision caused by 

 the pestle, some of the portions of the sugar pass into the con 

 dition of gum or starch, and thence arises the result which has 

 been observed. 



In preparing the berry, connoisseurs in coffee will, before 

 roasting, wash the grains and dry them on a pan, placed near 

 the fire or in a cool oven. While roasting they will stir 

 them constantly, that all may be equally brown. Some persons 

 think the aroma improved when the heat is not greater than is 

 sufficient to impart a light brown color to the bean; others 

 prefer the coffee roasted to a dark brown; in adopting the 

 latter, care should be used to avoid burning it. To produce the 

 beverage in perfection, it is necessary to employ the best 

 materials in its preparation, /r&amp;lt;?sA roasted and fresh ground. 

 With respect to quantity, at least one ounce of coffee should be 

 used to make three ordinary-sized cupf uls. The coffee-pot should 

 be heated before putting in the coffee, which heating may be done 

 by means of a little boiling water. When so prepared, the 

 boiling water should be poured over the ground coffee, and not, 

 as is commonly done, put in first. When a percolator is not 

 used, the liquor should be well stirred up several times before 

 finally covering it up to settle for use. 



Liebig, after describing its properties and the various 

 methods of preparing the beverage, recommends the follow 

 ing process, which seems among the best hitherto proposed ; 

 namely, that three-fourths of the coffee to be used be boiled, 

 and the other fourth infused, the results being mixed. By this 

 means both strength and flavor are insured. To preserve the 

 flavor of the ground coffee he recommends that the powder 

 should be wetted with a syrup of sugar, and then covered with 

 powdered sugar. The volatile parts of the coffee are thus pre 

 vented from escaping. When coffee has been roasted and is 

 not to be immediately used, it should be placed in a dry situa- 



