Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-03-13

does not come from the fine grounds, but from
peculiar fat resembling butter, about twelve per
cent. of which the berries contain, and which, |
if over-roasted, is partly destroyed.
I" In the other methods of making coffee, more |
than the half OF the valuable parts of the Der
ries remains in the grounds. and is lost"
Lebig proceeds to discourse OF coffee drinking
and coffee in general in this entertaining style
ITO judge as favorably of my coffee as | 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 con-
centration with dark or black color, fancy my
coffee to be thin and weak, but these were at
once inclined more favorably directly gave 1t
dark color by means of burnt sugar, or by ad-
ding some substitute.
1.-THE real flavor of coffee is little known
| to most persons that many who drank my cot
fee for the first time doubted of it's goodness, be-
cause it tasted of the berries. A coffee, how
! ever, which has not the flavor of the berry is no
coffee, but artificial beverage, Tor which many
other things may be su bstltuted at pleasure
Hence it comes that if 10 the decoctIon made
| from roasted chicOry, carrots, or beetroot, the
| slightest quantity of coffee be added, Jew per-
sons detect the difference. This accounts tor the
great diffusion of each such 50 bstitute. A dark
| mixture, with empyreumatical 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 attrib-
uted to coffee, ana for this reason 1t is avoided
| by many people however, these heating quall-
ties belong to the volatile products called forth
by the destruction of the soluble parts OF the
berries in the process of roasting. Coffee pre-
pared in my manner is not heating, and have
found that it may be taken after dinner without
disturbing the digestion circumstance 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 is impossible to be burdenec
with the necessary machines for roasting and
grinding, coffee may be carried IN a powderet
form, and its aromatic properties preserved BY
the following process One pound OF the roasted
berries are reduced to powder and immediatel,
wetted with syrup of sugar, obtained by pour
ing on three ounces of sugar two ounces OF Wa
ter, and letting them stand few minutes
When the powder Is thoroughly wetted with thu
syrup, two ounces Of powdered sugar are to b.
added, mixed well with it, and the whole Is theI
to be spread out in the air to dry. The suga
locks up the volatile parts OF the coffee, SO tia
when 1t Is dry they cannot escape. Ii coffee
now TO be made. cold water is to be poured owe
a certain quantity of the powder and made e
boil. Ground coffee prepared In this way, and
which lay exposed &c the air Tor one month
yielded on beirg boiled, good beverage a
. one made of freshly roasted berries. :"