630 Of the Excellent Qualities of Coffee. 



and I certainly take care to have the very best that can 

 be procured, and no expense is spared in making it 

 good. 



The reader will no doubt be surprised when I assure 

 him that one pound avoirdupois of good Mocha coffee, 

 which, when properly roasted and ground, weighs only 

 fourteen ounces, serves for making fifty -six full cups of 

 the very best coffee (in my opinion) that can be made. 



The quantity of ground coffee which I use for one 

 full cup is 1 08 grains Troy, which is rather less than 

 a quarter of an ounce. This coffee when made would 

 fill a coffee-cup of the common size quite full ; but I 

 use a larger cup, into which the coffee being 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, qitite cold. On stirring these liquids 

 together, the coffee is suddenly cooled, and in such a 

 manner as not to be exposed to the loss of any consid- 

 erable portion of its aromatic particles in that process. 



In making coffee, several circumstances must be 

 carefully attended to. In the first place, the coffee 

 must be ground fine, otherwise 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 valu- 

 able than the insipid wash which has been hurried 

 through them, and afterwards served up under the 

 name of coffee. 



This secret has been but too well known to some ser- 

 vants abroad, where coffee is more generally used than 



