16 
POPULAR SCIENCE REVIEW. 
slightly stirring it. This method gives a very aromatic coffee, 
but one containing little extract. 
Boiling , as is the custom in the East, yields excellent coffee. 
The powder is put on the fire in cold water, which is allowed 
merely to boil np 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 the 3rd : — 
The usual quantities both of coffee and water are to be 
retained ; a tin measure containing half an ounce of green ber- 
ries, 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 16 ounces, yielding after roasting 24 tin measures [of 
i 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 for 10 or 15 minutes. The 
one quarter of the coffee which has been kept back is then 
fiung’ in, and the vessel immediately withdrawn from the fire, 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 clean 
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 addition the 
flavour. The water does not dissolve of the aromatic sub- 
stances more than the fourth part contained in the roasted 
coffee. 
The beverage when ready ought to be of a brown-black 
colour; 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 resembling butter, about 12 per cent, of which 
the berries contain, and which, if over-roasted, is partly 
destroyed. 
In the other methods of making coffee, more than the half 
of the valuable parts of the berries remains in the “grounds/-’ 
and is lost. 
To judge as favourably of my coffee as I do myself, its 
taste is not to be 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 
