Abbeville press. [volume] (Abbeville, S.C.) 1860-1869, 1866-02-23
I1EB1a's METHOD OF MAKING ia Nc CorTEE.

the following account of his method of
making coffee, by which, he says, the full
flavor of the berry is preserved:
The usual quantities both Of coffee and
water are to be retained; tin measure
containing half an ounce of green berries,
when filled With roasted oues, 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 half
ounce for forty eight small cups of coffee.
With three fourths of the coffee to be
employed, after being ground, the wator is
made to boil for ten or fifteen minutes
The one-quarter of the coffee Which has
been kept back is then flung 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vessel immediately Withdrawn from the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 bot
tom 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 clean cloth, but generally this
is not necessary, and often prejudicial to
tue pure favor of the coffee.
The first boiling gives the strength, The
second addition to the flavor. The water
docs not dissolve of the aromatic substan.
ces more than the fourth part contained in
the roasted coffee.
The beverage when ready ought to be
of brown-blaok color, pn.ransparent it
always is, somewhat like chocolate thiuned
with water; and this want of clearness in
coffee 80 prepared does not come from the
fine grounds, but from peculiar fat re-
sembling butter, about twelve per cent. Of
which the berries contain, and which, if
oyerroasted, 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.
tiebig proceeds to discourse Of coffee.
drinking and coffee in general in this en-
Pertaining style:
ojudge as favorably Of my coffee as
do myself, its taste is not to be compared
~kh 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 con-
meet the idea Of strength or concentration
with dark or black color, fancy my coffee
to be thin and weak, but these were atouce
inclined more fayorably, directly gsye It
dark color BY means of burnt sugar. or
|ay adding some substitute.
The real favor of c.ffee is so little known
to most persons. that many who drank my
coffee for the first time doubled of its good.
ness, because it tasted of the berries. A
coffee, however. which has uot the flavor OF
the berry is no coffee. but an artificial bsy,
erase, for which many other things may be
substituted at pleasure. Hence it comes.
that if to the decoction made from roasted
cbicory, carrote, or bestroot, the slightest
quantity ofcoffee be added, few persons de.
tect the difference. This accounts for the
great diffusion of each such substitute. A
dark mixture, with an empreumatical taste,
most people fancy, to be coffee. For, tea
there are no substitutes, because everybody
knows what real tea is like.
Heating qualities have generally been
attributed to coffee, and for this reason it
is avoided by many people however, these
heating qualities belong to the volatile pro.
ducts called forth by the destruction Of the
soluble parts Of the berries. 10 the process
LOT roasting. Coffee prepared in my man,
ner is not, beating, and have found that it
may be taken after dinner without disturb.
iOg the digestion. a circumstapce which,
with me at least, always takes place after
the enjoyment of strongly roasted coffee.
For special cases, such as journeys and
marches, where it - impossible to be bur,
dened with the necessary !. machines for
roasting and grinding, coffee may be car.
xled in powdered form, and It's aromatic
properties pressrysdIby the following pro-.
cess: ~ 80, - u X.
nepound of the roasted berries ars re-;
dueed to powder and Immediately wstts;d
WITH Y syrup W Of sugar, obtained BY pouring
on. three ounces Of sugar and two ounces,
q. .wa.sr,s and letting them stand 4 few
.1n mipute'. inn When The powder is thoroughly
!. wetted with the syrup, two: ouloes ID, of pow. m
I datad sugar are To- be added, mixed we'll
With ]. i, and the whole IS then Is ia, ,sprsadi
q ,opt, IN = The dry. Tho sspgafiloSEs up
Ehs 8 {. aolatile pasts Of the coffse, otbss wbsn
rs they cannot ascap,, If I cotfss & Il. &