TABLE-COFFEES 185 



roasted In small frying pans and powdered without a coffee-mill. Any 

 dish will serve the purpose. One is able to ascertain the critical 

 roasting point by the color which should generally be more reddish 

 than brown; by the odor which is extremely aromatic; and by the 

 brittleness which is such that it can be crushed between the finger 

 and the thumb. This freshly roasted coffee should be ground to a 

 fine powder, and the beverage prepared immediately. If one is un- 

 able to roast his own coffee, it is ven" desirable to purchase freshly 

 roasted coffee-beans in small quantities several times a week. The 

 coffee should be stored in a closed glass jar, as this method of keeping 

 it will preserve the aroma for some time. Eighty-five to ninety-five 

 per cent of the caffeine is extracted by boiling water. A cup hold- 

 ing 150 c.c. of the infusion, contains about 1.5 grains of caffeine. 



Excellent coffee is easily made in an ordinarily porcelain or 

 granite-lined coffee-pot without any kind of filtering attachment. 

 In preparing the beverage with this simple equipment, the following 

 procedure applies: 



( 1 ) Maintain the proportion of one cup even full of dry ground 

 coffee (fine as granulated sugar) to six cups of water. If pulverized 

 coffee is used in an ordinary coffee-pot, it should be enclosed in a 

 close-meshed bag, or the drink will be muddy. 



(2) Place coffee in pot and add fresh, boiling water in the above 

 proportions. 



(3) Boil coffee and water together for five minutes only, as coffee 

 should not be cooked. It has been previously roasted. 



(4) Add a large tablespoonful of cold water to settle the grounds. 

 If desired, the white of an egg may be added which will result in a 

 wine-like clearness. 



(5) Serve immediately. 



Although coffee is not entirely tasteless, it is of primary importance, 

 since the gustatory and olfactory senses are intimately associated, that 

 the fragrance of the coffee-beverage should be preserved if full en- 

 joyment is to be assured to the drinker. 



It is noteworthy that the history of human experience and scientific 

 experimentation shows beyond any reasonable doubt that the coffee- 

 beverage, properly prepared and rightly used, gives comfort to man 

 by safely stimulating his mental and physical activities. As Professor 



