632 Of the Excellent Qualities of Coffee. 



As a gill is equal to 7.1875 cubic inches, about 

 seven eighths only of the capacity of the cup will, in 

 that case, be occupied by the coffee. Now I have 

 found, by the results of a great number of experiments, 

 that one quarter, of an ounce avoirdupois of ground 

 coffee is quite sufficient to make a gill of most excel- 

 lent coffee, of the highest possible flavour and quite 

 strong enough to be agreeable. 



This decision has been the result of fifteen years' 

 experience ; and as coffee is to me by far the most 

 valuable luxury of the table with which I am ac- 

 quainted, and that in which I indulge with the great- 

 est pleasure and satisfaction, I have spared no pains in 

 my endeavours to find out how it can be prepared in 

 the highest perfection, and I can safely assert that 

 economy has not in the smallest degree influenced my 

 opinion on that subject. 



I am happy when I find that improvement leads to 

 economy ; but I have always thought that excellence 

 should never be sacrificed to paltry savings in any 

 thing, and least of all in those habitual enjoyments 

 which are at the same time the comforts and conso- 

 lations of life. 



The fact is, with respect to coffee, that when it is 

 made very strong its taste becomes so very bitter and 

 austere that it is no longer possible to distinguish that 

 delicate aromatic fragrance which is so liberally diffused 

 when the coffee is properly prepared. 



Habit may render very bitter coffee agreeable to 

 some palates, and all persons may not perhaps be able 

 to savour in perfection that peculiar fragrance which 

 renders the smell of coffee so very agreeable ; but I 

 am confident that those who will take the trouble to 



