The Nashville daily union. [volume] (Nashville, Tenn.) 1862-1866, 1866-02-09

I 4 ~. ID.
| the following account OF ms sla 0tne
| methods of making coffee
The usual methods OF pTsparing col
| fee are, first, by filtration second, b
! infusion third, BY boiling
filtration gives often, bUtnOt always
a good cup OF coffee. When the pour.
ing the boiling water over the grounC
coffee is done slowly, the drops in pass
| ing come in contact with too much air
whose oxygen works change IN tn,
aromatic PARTICLES, snd often destroy
them entirely. The extraction, more
oger, is incomplete Instead Of % {,
| 2I per cent, the water dissolYss only
II to 10 per cent, and Z to 10 per cent
is lost
Infusion is accomplished by mskinl
the water boil, and then putting in thl
ground coffee the vessel being imme
diately taken of the fire and alloWe1
TO stand quietly for about ten minutes
The coffee is ready for use when th'
| powder swimming on the surface fall
10 the bottom on slightly stirling il
This method gives q very aromatic col
fee. butone contsining little extract
B0iGag, as is the custom in The East
yields excellent coffee. The powder j,
put on the tire in cold water which il
allowed merely TO boil up few sec
onds. The fine PARTICLES OF codee 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, adopt the FOL
| lowing, which IS union of the second
and the third
The usual quantities both Of coffee
and water are to be retained; 8 tin
measure containing half an ounce Of
green berries, when filed with roasted
ones, is generally sufficient for two
small cups of coffee of moderate
strength. or one, SO called, large break
fast cup Zone pound of green berries,
equal to l6 ounces, yielding after roast
ing "A tin measures of ounce for As
small cups of coffee.
With three-fourths of the coffee TO
be employed, after being ground, the
water is made to boil for ten or fifteen
minutes. The one quarter of the cof-
fee 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withdrawn from the fire, covered over,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 bottom,
it is stirred round; the deposit takes
place, and the coffee poured of is ready
for use. In order to separate the dregs
more completely, the coffee may be
passed through a clean cloth; bat gen
orally this is not necessary, and often
preiudicial to the pure flavor of the
beverage.
The first boiling gives the strength,
the second addition the flavor. The
water does not dissolve of the aromatic
substances more than the fourth part
contained in the roasted coffee.
The beverage when ready ought to
be of a broWn-blsck color; untFangpa-
rent it always is, somewhat like chOco-
late 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 twelve 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 vslU-
able parts of the berries remains in the
grounds" and is lost.
To Judge as faVorsbly of my coffee as
| I do myself, its taste is not TO be COM
psred with that Of the ordinary beye-
rage, but rather the good effects might
be taken into consideration which ny
| coffee has on the organism. Many
persons, too, who connect the idea of
strength or concentration. with & dark
or black color, fancy my coffee to be
| thin and weak, but these we're at once
inclined more favorably directly
gave it dark color by means of burnt
| sugar, or by adding come substitute.
The resi- flavor of coffee is SO little
known to most persons, that many
who drank my coffee for the hrst time
doubted of its goodness, because il
tasted of the berries. A coffee, how
| aver, which has not the flavor of the
berry is no coffee, but an artificial beY
erage, for which many other things
may be substituted at pleasure. Hence
| il comes that if to the deeoction made
from roasted chicory, carrots, or beet
root, the slightest quantity OF coffee be
added, few persons detect the diiier
euce. This accounts for the great
diffusion of each such substitute.
dark mixture, with an empyreumaticsl
taste, most people fancy to be coffee.
For tea there are no substitutes, be
cause everybody knows what real tes
is like
Heating qualities have generally been
attributed 10 coffee, and for this reason
it is avoided by many people; however
these heating qualities belong to the
volatile products called forth by the
destruction of the soluble parts OF the
berries in the process of roasting. COT
fee prepared in my manner is not heat
ing. and l have found that it may b'
taken after dinner without disturbing
the digestion; q circumstance which
with me at least always takes plac,
after the enjoyment of strongly roasted
coffee.
For special cases, such as journey
and marches, where it is impossible u
be burdened with the necessary ma
chimes for roasting and grinding, cot
fee may be carried IN apowdered form
and its aromatic properties preserves
by the following process; One pound o
the roasted berries are reduced to pow
der and Immediately wetted with
syrup of sugar, obtained by pouring Of
three ounces of sugar two ounces
water, and letting them stand FEY
minutes. When the powder IS the
roughly wetted with the syrup, tW
ounces of finely powdered sugar are
be added, mixed well with it, an
the whole is then to be spread ou
in the sir to dry. The sugar locks U
the volatile parts of the coffee, so tha
when it is dry they cannot escape
, coffee is now to be made, cold water
to be poured over 3 certain quantity c
the powder and made TO boil Groun
coffee prepared in this way, and whic
lay exposed to the air for one montt
! Welded, on being boiled, as good q be-
erage IS one made Of freshly-roaste
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