METHODS OF MAKING COFFEE. 77 



are not caught so readily by the teeth of the mill; but the 

 powder, when obtained, is finer than if the coffee had been less 

 roasted, because it is rendered more friable. 



Roasted coffee, as before stated, loses much of its flavor 

 by exposure to the air; on the other hand, while raw 

 it not only does not lose its flavor, but actually improves by 

 keeping. That the fine aromatic flavor of good coffee, which 

 is one of its chief recommendations, depends upon some prin 

 ciple that is extremely volatile, a little observation will render 

 evident. If a cup of the best coffee be placed upon a table 

 boiling hot, it will fill the room with its fragrance ; but the 

 coffee, when warmed again after being cold, will be found to 

 have lost most of its flavor. The fragrance diffused through the 

 air is a sure indication in what manner it was dissipated ; and 

 therefore it is evident that in preparing coffee every possible 

 endeavor should be made to preserve this precious part of the 

 beverage. To have coffee in perfection, it should be roasted 

 and ground just before it is to be used, and more should not be 

 ground at a time than is wanted for immediate use ; or if it be 

 necessary to grind more, it should be kept close from the air. 

 The best method of preparing a beverage from coffee, or, as it 

 is termed, maldng coffee , is a subject that has received a good 

 deal of attention. 



To clear coffee rapidly, a variety of substances are used ; 

 namely, w T hite of eggs, isinglass, skins of eels or soles, hartshorn 

 shavings, etc., for it is found that coffee not cleared has always 

 an unpleasant bitter taste. In order that the clearing sub 

 stances may produce their full effect, they should be dissolved 

 before mixing with the coffee. In this manner, with good mate 

 rials in sufficient quantity, and proper care, excellent coffee may 

 be made, and most of the valuable properties of the coffee ex 

 tracted. 



The difficulty of making and clearing coffee has led to a 



