BAEON VOK LIEBIG'S METHOD. 51 



volatilized, and the coffee is then rich in extract, but poor in 

 aroma. 



" As the best method I adopt the following, which is a union 

 of the second and third : The usual quantities both of coffee and 

 water are to be retained ; a tin measure containing half an ounce of 

 green berries, when filled with roasted ones, is generally sufficient 

 for two small cups of coffee of moderate strength, or one so-called 

 large breakfast-cup (one pound of green berries, equal to sixteen 

 ounces, yielding, after roasting, twenty-four tin measures) of one- 

 half ounce, for forty-eight small cups of coffee. With three- 

 fourths of the coffee to be employed after being ground, the water 

 is made to boil ten or fifteen minutes. The one-quarter of the 

 coffee which has been kept back is then thrown in, and the vessel 

 immediately withdrawn from the fire, covered over, and allowed 

 to stand for five or six minutes. In order that the powder on the 

 surface may fall to the bottom it is stirred round ; the deposit 

 takes place, and the coffee poured off is ready for use. In order 

 to separate the dregs more completely the coffee may be passed 

 through a clear cloth, but generally this is not necessary, and often 

 prejudicial to the pure flavor of the beverage. The first boiling 

 gives the strength, the second addition to the flavor. The water 

 does not dissolve of the aromatic substance more than the fourth 

 part contained in the roasted coffee. 



"The beverage, when ready, ought to be of a brown black 

 color ; untransparent it always is, somewhat like chocolate thinned 

 with water ; and this want of clearness in coffee so prepared does 

 not come from the fine grounds, but from a peculiar fat resem- 

 bling butter, about twelve per cent, of which the berries contain, 

 and which, if over-roasted, is partly destroyed. In the other 

 methods of making coffee more than half the valuable part of the 

 berries remains in the ' grounds ' and is lost. 



" To judge as favorably of my coffee as I do myself, its taste 

 is not compared with that of the ordinary beverage, but rather 

 the good effects might be taken into consideration which my 

 coffee has on the organism Many persons, too, who connect 

 the idea of strength or concentration with a dark or black color, 

 fancy my coffee to be thin and weak, but these were at once in- 

 clined more favorably directly I gave it a dark color by means of 



