230 PREPARING FOR USE. 



and used as an extract. In fact, this is claimed to be the 

 method adopted in making the finest French coffee. 



The best method under these circumstances is a com- 

 bination of the second and third, in which the usual 

 quantities of both coffee and water are to be retained, 

 a tin measure containing half an ounce of roasted 

 coffee beans being generally sufficient for two small 

 cups (or one large breakfast cup) of coffee of moderate 

 strength, or four ounces for eight small cups or four 

 large ones. With three-quarters of the coffee to be pre- 

 pared after being ground, the water is made to boil in 

 ten or fifteen minutes, after which the other quarter is 

 put in, and the vessel immediately withdrawn from the 

 fire, tightly covered over and allowed to stand for five or 

 six minutes. In order that the powder on the surface 

 may fall to the bottom more readily, it is meantime 

 stirred round, and after the deposit takes place the coffee 

 may be poured off, being then ready for use. But in 

 order to separate the grounds more completely, the 

 coffee may be passed through a clean muslin cloth, but 

 generally this operation is not necessary, being frequently 

 prejudical to the pure flavor of the beverage. By this 

 process the first boiling gives the strength, the second 

 adding to the flavor without extracting its astringent 

 properties, it does not, however, dissolve more than 

 one-fourth of the aromatic substances contained in the 

 roasted coffee. The beverage, when ready for use by this 

 process, ought to be of a rich brownish-black color, 

 semi-transparent, somewhat resembling chocolate 

 thinned with water. 



Coffee may be prepared in any kind of vessel, tin cup, 

 iron pot, earthen pitcher or regular coffee-pot, but the 

 utensil, whatever it may be, must be thoroughly clean 

 before using. When prepared in a tin cup or iron pot 



