164 THE PREPARATION OF COFFEE. 
give, after roasting, a volume of 150 to 160; or, two 
pint measures of unroasted berries give three pints 
when roasted. 
‘‘The usual methods of preparing coffee are: Ist, 
by filtration; 2nd, by infusion; 3rd, by boiling. 
‘« Filtration gives often, but not always, a cup of 
coffee. When the pouring the boiling water over the 
ground coffee is done slowly, the drops in passing 
come in contact with too much air, whose oxygen 
works a change in the aromatic particles, and often 
destroys them entirely. The extraction, moreover, is 
incomplete. Instead of 20 to 21 per cent, the water 
dissolves only 11 to 15 per cent, and 7 to 10 per 
cent is lost. 
_ “Infusion is accomplished by making the water 
boil, and then putting in the ground coffee, the ves- 
sel being immediately taken off the fire, and allowed 
to stand quietly for about ten minutes. The coffee is 
ready for use when the powder swimming on the sur- 
face falls to the bottom on slightly stirring it. This 
method gives a very aromatic coffee, but one con- 
taining little extract. 
‘** Boiling, as is the custom in the Hast, yields ex- 
cellent coffee. The powder is put on the fire in cold 
water, which is allowed merely to boil up a few 
seconds. The fine particles of coffee are drunk with 
the beverage. If boiled long, the aromatic parts are 
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 2nd and 3rd :—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 generaily sufficient for two 
small cups of coffee of moderate strength, or one, so- 
called large breakfast cup (one pound of green berries, 
equal to 16 ounces, yielding after roasting 24 tin mea- 
sures [of 3-ounce] for 48 small cups of coffee). With 
three-fourths of the coffee to be employed after being 
ground, the water is made to boil 10 or 15 minutes. 
The one quarter of the coffee which has been kept 
back is then flung in, and the vessel immediately with- 
drawn from the fire, covered over, and allowed to 
stand for 5 or 6 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 flavour of the beverage. 
The first boiling gives the strength, the second addi- 
tion to the flavour. The water does not dissolve of 
