620 Of the Excellent Qualities of Coffee. 



and continually agitated. As no visible vapour ever 

 makes its appearance within the flask, the colour of 

 the coffee may be distinctly seen through the glass, 

 and the proper moment seized for removing the coffee 

 from the fire. 



I have endeavoured to improve this Italian method 

 by using a thin globular glass vessel with a long 

 narrow cylindrical neck. This globular vessel is six 

 inches in diameter, and its cylindrical neck is one 

 inch in diameter and eighteen inches long. It is 

 laid down horizontally, and supported in such manner 

 on a wooden stand as to be easily turned round its 

 axis. The globular vessel projects beyond the stand, 

 and is placed, at a proper height, immediately over a 

 chafing-dish of live coals. When this globular vessel 

 is blown sufficiently thin, and when care is taken to 

 keep it constantly turning round when it is over the 

 fire, there is not the smallest danger of its being injured 

 by the heat, however near it may be to the burning 

 coals. 



In order that coffee may be perfectly good and very 

 high-flavoured, not more than half a pound of the 

 grain should be roasted at once; for when the quantity 

 is greater it becomes impossible to regulate the heat in 

 such a manner as to be quite certain of a good result. 



The end of the cylindrical neck of the globular ves- 

 sel should be closed by a fit cork having a small slit in 

 one side of it, to permit the escape of the vapour out 

 of the vessel. This cork should project about an inch 

 beyond the extremity of the neck of the vessel, in order 

 that it may be used as a handle in turning the vessel 

 round its axis, towards the end of the process when the 

 neck of the vessel becomes very hot. The progress of 



