The Alleghanian. [volume] (Ebensburg, Pa.) 1859-1865, 1862-02-27

The roasting of coffee IN the best manner,
requires great nicely, and much Of the
quality Of the beverage depends upon the
operation. 1t is essential that the opera
ton be performed in close vessel; other
wise the fine aroma will, to great extent,
be dissipated in the air. Only a small
quantity should be roasted at once for do
mestic use; and when the coffee has ac-
quired deep cinnamon color, and an oily
appearance, and the peculiar fragrance OF
roasted coffee is perceived to be sufficient
ly strong, it should be taken from the
fire, well shaken, and suffered to cool.
The roasting of coffee has for some
years been separate and extensive branch
Of business and some Of the roasters per
form the operation with considerable
skill. They are guided in the process by
the tint of brown produced, and the prop
er aroma which is prevented, by means
Of their apparatus, from escaping. by.
purchasing coffee thus ready for use,
much trouble may be saved in a family
that is not anxious to have the very best;
fer the dealers almost invariably roast
their coffee too little. The more it Is
roasted, the greater is the loss OF weight
on it, and the less the profit Of the manu-
facturer is at a given price; and the
more of it, within certain restrictions,
will be consumed to produce q given fla
v0r. Coffee loses from twenty 20 thirty
per cent by sufficient roasting ; but II
the deficiency exceed that, it is injured.
If coffee be roasted too little, its taste Is
vapid, raw and poor if it be roasted too
much, it becomes bitter, with but little
flavor. 1t is therefore found, by expert
ence, that the qualities Of the beverage
depend as much upon judicious roasting
as upon the variety of the raw coffee.
VARIOUS METHODS oF-PREPARuNG THE BEVERAGE.
An eTectual method OF making good
coffee is the following: Put fresh ground
coffee into cofee-pot, with sufficient
quantity of water, and set this on the Ire
till it boils for minute or two; then re-
move it from the fire, pour out cupful
which Is to be returned into the coffee
pot, to throw down the grounds that may
be floating repeat this, and let the cot
Iee-pot stand near the fire, but not on too
hot place, until the grounds have sub
sided to the bottom. In a few minutes,
the coffee will be clear without any other
preparation, and may be poured into cups
In this manner, with good materials IN
sufficient quantity, and proper care, ex-
cellent coffee may be made. he most
valuable part Of the coffee Is soon eItrac-
ted, and it is certain that long boiling dis
Bipates the fine aroma and favor. Some
make it rule not to suffer the coffee to
boil, but only to bring it to the boiling
point; but it doubtless requires boiling
for little time to extract the whole OF
the bitter, in which much Of the e1hila-
rating qualities OF the coffee reside. An
Improvement on the common mode, there
fore, is that the whole OF the water be dl
vided into two parts one half TO be put
on the fire with the coffee, and, IS soon
as the liquor boils, be taken of the fire,
allowed 10 subside for few seconds, and
then poured off as clear as it will run
Immediately, the remaining half OF the
water, at boiling heat, is TO be poured
on the grounds, the coffee pot is to be pla-
ced on the FIRE, and kept boiling three
minutes This viii extract all the bitter
ness from the grounds, and, after a few
moments, the clear part is to be poured
off, and mixed with the former liquor
This mixed liquor now contains all the
Qualities. both aroma and bitter, which
ORIGINALLY SAi5lCu III INC iO1oSNNA SS-~~N'
Another method consists in tying up the
coffee, loosely, in muslin bag, and boil
ing it in the water for ten minutes at-
ter which it may stand for a few minutes.
and it will then be fine.
CLARIFYING-UsE OF MILK-PREsERvING TIE
FLAVOR.
To refine coffee, when boiled, islnglass,
white Of egg, egg shells, the skin OF fish,
and other substances are used. When 1t
is wished to have it very clear, a good
DIan is. to beat the white Of an egg up
with two or three table-epoonfuls OF cold
water. and mix this in with the dry coffee,
which is then to be boiled as usual. The
egg. in ooagulating, entangles the fine
particles of the coffee, and prevents them
escaping into the fluid.
Coffee Is always drank without milk IN
Turkey and the East and also in France
and England, after dinner. When taken
at break akfast-and most generally at other
times-with us, milk, or, what is much
better. cream, is added to it. The milk
is much better for the purpose, if previ-
ously boiled and when The quantity Of
the boiled milk equals that Of the strong
made coffee, the beverage is termed, by
the French, cote du lait. To have this
beverage in its best condition, the follow
ing rules may safely be relied on as insu-
ring success Procure coffee OF good quail