South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1873-02-21
METHODS OF MAKING coresp.

The roasting of coffee in tho best man
ner requires great nicely, since much of the
quality of the beverage depends upon the
operation. tits usually roasted in boil
low cylinder made of perforated sheetirou
which is kept turning over brisk FIRE
! When the coffee has assumed deep elm
nsmon color and an oily appearance, and
the peculiar fragrance is perceived TO be
sufficiently strong, ii should be taken from
the FIRE, well shaken and permitted to cool
Not moro than half pound at once Should
be roasted for domestic use, and the cylin-
der should never be above one third filed
This operation and tho SUBSEQUENT eria3-
ing Of the beans should be performed just
before the coffee is needed for Use. The
French, who ara celebrated for their coffee
making, use various kinds in combiuati0n,
such as Java, Mocha, Rio and eIaracaibo.
These coffees are SO delicately and il such
duo proportions mized rs 70 produce a
bouquet of aromatic flavors. With respect
to quantity at least one ounce Of coff e
should be used TO make three ordinary
sized cupfulls. The coffee pot should be
first warmed, aud the water poured OVER
the coffee. Whatever is used for cloariug
white of eggs, isinglass, etc, shoold Be
dissolved before mixing
There are about one hundred and seven.
ty-fve patents in existence for coffee pots.
The best form known is one which disiil5
the coffee, never allowing it to BOIL 81
this process the infusion does no, become
black, bitter or stale, and can be Served at
any time, with all the aroma Of the bean
ADULTERATloNs.
The means resorted to for detecting
aduteratious in coffee arc of three kinds,
namely, certain ply sical charac ers and ap
pearances presented By adulterated SAM
pies, the microscope, and chemistry, The
hrs. means consist in noticing whether the
sample IN the mass cakes or cohercs,
whether it floats in water or not, aud the
color of the infusion. If the ground ccf-
fee cakes in the paper 10 which it is folded
+ or when pressed between the fingers, there
| IL good reason for believing that it is adult
tcratod, most probably with cLieory. II,
when few pinches of the suspected coffee
are placed upon waller in a wine glass,
part floats and part sinks, there is reason to
believe that 1T contains chicory, roasted
corn or analogous substances. The coffee
does not imbibe the water but floats on the
surface, while the other materials absorb
the water, and gradually subsidies to the
bottom. Again, if the cold water to which
a portion of ground coffee has been added
quickly becomes deeply coIored, it is an
evidence of the presence Of some roasted
vegetable substance or burnt sugar. If
when few grains be spread upon piece
Of glass and moistened with few drops Of
water, soft particles like tread crumbs can
be picked oct with a needle, this is anoth-
er proof Of adulteration.
Chickory communicates u reddish brown
tint to water, which pure caFae scareey
tinges. The same substance may be read
lily detected under tho microscope By the
size, form and ready separation Of the cells
of the cellular tissue, by tho presence and
abundance of the dotted duets and spiral
vessels. Roasted corn con be similarly re-
cogniLel by the peculiar character OF the
starch grains. Trciurc of iJdino instant
~ tells the presence of corn or beans By
tinging the cold drcoction blue color
So called rye coffee shoud never be US
ell. Apart from its inferior flavor, i, hos
been found that a single mou:hful Of whole
some bread contains moro nourishment
than a dozen cups Of beverage made fSnu
roasted rye - Scientific 1mcTicaa.