The sun., 1873-05-02
How to Make Coffee.


SIR: My attention has been called 10 an
article in recent number of THE SUN on the
culture and preparation of coffee as a beverage.
Having resided many wears In Europe and tray-
elled extensively, have drunk coffee almost
everywhere, and given some attention to the
different modes Of preparing IL for use. | will
give the result of my experience, which Is some
what opposed t. the statements in your article
The Turk. Arabs and f.I-ians roast coffee ~
coffee II actually burned the oil, which il the
only good IIopCiy In the berry, Is consumed
After the coffee r. thoroughly roasted, the Ori-
entails generally pulVerlze Il III mortar, put 1t
IN all open vessel or bowl pour boiling water
upon II and drink II az the French do chocolate
of they allow h. 70 remain IN the vessel in which
u j. prepared uutil II settles, when they care
iully pour II of. avoiding the grounds nr dreg-.
When required tOr usO II Is put into a small sauce
pan which b. placed over a Gre where IL romans
until the coffee ts hot, when II Is served IN small
quantities. Every person who has drunk cciree
N Eastern countries knows the eject 1t has on
the nervous system; the dinlculty is that tho
aroma has all passed IN aud the tannin remains,
which will always produce nervousness.
There are three Conlpunent- IN coffee --Cafein,
ianniC acid, and wood-the first is a hoalthtul
stomach causing headaches and deTau.ing the
system generally; hence the reason why many
are obliged tu abstain from the use Of coffee.
''nee should not be boiled, &c mode Of pre-
phratiDn suggested by the authority named in
the article alluded to above IA decidedly erro-
neous u l. simply impossible ." envelope "A ye--
sci with steam produced from boiling water
nutlng "A -ulhtient length nl time to bring the
liquid contained In the VerSCl TO the tempera-
ture of the steam, which u must be to extract
the caffeu without boiling H. Again. the length
OF time required to do this " sure 10 ract the
tannin.w hich uingles vi. h the lquid and renders
the coffee unht to drink the healthful property
having all passed on. The French generally put
Coneo into a flannel bag and pour boiling water
upon il, lhir method IL defective. from the
TACT that the greater portion Of the water passes
out at the aides Of the nag instead OF through
the coffee; therefore the grounds must remain
III the liquid until the Carcin II extracted. and
with II the taunn.
In this country coffee Is generally boiled, and
eggs or 7oUe other art lcle used 20 clarity II. By
tins procese The aroma all esCaues and the bad
properties remain. The only perfect APPARATUS
! have ever seen for preparing coffee a. a bey-
erace is an urn which has two inside cylinders,
hoth having a Etratucr attached to the bottom,
the larger occupying about One-half Of the inside
of the main urn while the smaller nts inside tho
former but ~ not so deep. The coffee or tea h.
placed In the larger cylinder, and boiling
water IL poured into the small cylinder, which
passes through the stralner upon the coffee not
ia volume, but IN fine spray, ana then
through the coffee aud the lower cylinder, tax
ing with Il all the cOrein and leaving the tannin
urn perfectly clear, and fOrra most delightful
beverage. some time ago, while dining with a
celebrated French physician in Paris, we were
taxing conee, when he said 10 me, DO not the
people In America generally boil coffee T" | re-
plled IN the Affirmative He then said, " II coffee
Is boiled II should not he drunk, ~ the best part
passes on into the atmosphere and tiIklea the
nQstrils,vhile the remainder cont aims the poison
which Is very Injurious 10 the IT. mach