fcoSFEE. 113 



poured boiling hot, on a sufficient quantity of sugar (half an ounce), 

 I pour into it about one-third of its volume of good sweet cream, 

 quite cold. On stirring these liquids together, the coffee is sud- 

 denly cooled, and in such a manner as not to be exposed to the 

 loss of any considerable portion of its aromatic particles in that 

 process. 



if In making coffee, several circumstances must be carefully at- 

 tended to : in the first place, the coffee must be ground fine, other- 

 wise the hot water will not have time to penetrate to the centres of 

 the particles ; it will merely soften them at their surfaces, and, 

 passing rapidly between them, will carry away but a small part of 

 those aromatic and astringent substances on which the goodness of 

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

 coffee are more valuable than the insipid wash which has been 

 liurried through them, and afterwards served up under the name of 

 coffee. 



" As a gill is a measure well known in England* 1 shall adopt it 

 as a standard measure for a cup of coffee ; and as it is inconvenient 

 to fill coffee-cups quite full to the brim, I shall propose coffee-cups 

 to be made of the form and dimensions they now commonly have, 

 or of a size proper for containing 8 l-3d 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 avoir- 

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

 excellent coffee, of the highest possible flavour, and quite 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 cof- 

 fee-pot was removed from the fire, and the grounds having had 

 time to settle, or having been fined down with isinglass, the clear 

 liquor was poured off, and immediately served up in cups. 



44 From the results of several experiments which 1 made with 

 great care, in order to ascertain what proportion of the aromatic 

 and volatile particles in the coffee escape, and are left in this pro- 

 cess, I found reason to conclude, that it amounts to considerably 

 more than half. 



" When coffee is made in the most advantageous manner, the 

 ground coffee is pressed down in a cylindrical vessel, which has its 



vol. v. I 



