vol,. XXI.] PHILOSOPHICAL TBANSACTIONS. 421 



berries, of which a drink is made, used much among the Arabians and Turks, 

 and also now in Europe. 



The general use of it soon made it a trade. Hence public coffee-houses 

 were set up, into which strangers coming, they learned the custom there, and 

 carried it into their own countries. One Mr. Rastall an English merchant, 

 whom I knew, went to Leghorn in l651, and there founded a coffee-house. 

 The next year Mr. Daniel Edwards, a merchant from Smyrna, where coffee 

 had been used time out of mind, brought over with him, into England, a 

 Greek servant, named Pasqua, who made his coffee, which he drank two or 

 three dishes at a time, twice or thrice a day, and was probably the first who 

 used it here ; although I am informed that Dr. Harvey, the famous discoverer 

 of the circulation of the blood, frequently used it. After this it grew more in 

 use in several private houses, which encouraged Mr. Edwards to set up Pasqua 

 for a coffee-man, who got a shed in the church-yard of St. Michael, Corn- 

 hill, where he had much custom, and thus became the first coffee-man in 

 England. 



The best coffee-berries are those that are large and plump, with a greenish 

 cast, and transparent on the thin parts ; the other has a yellowish cast, and is 

 more opaque, but when they are roasted, it is hard to distinguish them. I put 

 some berries into a glass of water about a week since, to see if they will sprout, 

 but as yet there is no appearance, although they are tolerably swelled, and look 

 white and bright. I have made a decoction of them, which has caused them 

 to shoot. 



The common way of preparing the berries for the coffee drink is roasting 

 them in a tin cylindrical box, full of holes, through the middle of which runs 

 a spit, under this is a semicircular hearth, wherein is made a large charcoal- 

 fire : by the help of a jack, the spit turns swift, and so it roasts, being now 

 and then taken up to be shaken. When the oil rises, and the berries are grown 

 of a dark brown colour, they are emptied into two receivers, made with large 

 hoops, whose bottoms are iron-plates, that shut into them, and there the 

 coffee is well shaken, and left till almost cold; and if it looks bright, oily, and 

 shining, it is a sign it is well done. The best way of keeping the berries when 

 roasted, is in some warm place, where it may not be suffered to iuibibe any 

 moisture, which will pall it, and take away its flavour : it is best to grind it as 

 used, except it be rammed into a tin pot, well covered and kept dry, and then 

 I believe it will keep good a month. There swims on the coffee an oil, which 

 the great coffee-drinkers among the Turks will take in great plenty, if they can 

 get it. When the coffee has stood sume time to cool, the gross parts subside, 

 the briskness is gone, and it grows flat and almost clear again. 



