84 



certain that in keeping coffee in these canisters the acid has 

 such an effect in dissolving particles of the metal, as not only 

 to affect the taste, but even the colour of the coffee. To con- 

 vince one's self of this, it is only necessary to leave some 

 freshly-roasted coffee in a tinned vessel for a time, and it will 

 soon be found to have imbibed a black colour and a most dis- 

 agreeable taste. 



It appears, therefore, to be necessary to avoid keeping 

 coffee in these metal receptacles. The best mode of properly 

 preserving the article is by using vessels of porcelain, or other, 

 similar material. With regard to the description of coffee- 

 pot to be used in preparing the article, it should never be of 

 tin or iron ; nothing will so soon and so surely destroy the 

 fine flavour of the beverage as these descriptions of coffee- 

 pots. It has generally been the practice to make coffee 

 either by boiling it, or by pouring boiling water on the 

 ground coffee placed on a filter. Both of these methods 

 are bad. 



Experience has shown that boiling water destroys or sen- 

 sibly alters the volatile parts of the berry, and dissolves 

 those which are bitter and unpleasant. "We ought not, there- 

 fore, to employ water heated to a greater temperature than to 

 allow the finger being placed in it. But difficult as it may 

 be to believe, there can be no doubt but that the best mode of 

 preparing this beverage is with cold water. Coffee so made 

 is not only more aromatic, more limpid, and more substantial, 

 but it is far stronger than any made with hot water. The 

 cold infusion takes from the coffee and communicates to the 

 water all its aromatic qualities, while it does not imbibe 

 much, if any, of the gallic acid ; consequently this prepara- 

 tion is far less bitter than that which has been boiled, in 

 which process the most minute particles are acted upon. 



Coffee thus made is of a fine bright and dark colour ; ifc 

 requires far less sugar and much less care, because all that 



