The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1873-05-07

How to make good coffee Is matter
certainly not beneath the serious atten-
ton Of oil who value health and at the
same timo wish to enjoy this enjoyable
luxury. Bacon said Of coffee: This
drink comlorteth the brain and heart, and
helpeth digestion" But upon this last
point doctors disagree. A writer In o
New York journal thus gives his views
upon the matter of making good and Of
avoiding bad coffee:
al will give the result oil my expert
enCe, which Is somewhat opposed to the
statements in your article. The Turks,
Arabs and Persians roast coffee as highly
rs possible without burning 1t, because II
coffee is actually burned, the oil, which is
the only good property In the berry, 10
consumed After the coffee is thoroughly
roasted, the Orientals generally pulveriSe
it ln Il mortar, put It In an open vessel or
bowl, pour boiling water upon It, and
drink il as the French drink chocolate; or
they allow ii TO remain in the vessel In
which it is prepared until 1t settles, when
they carefully pour Il of, avoiding the
grounds or dregs When required for use
il is put into a small saucepan, which is
placed over fire, where 1t remains until
the coffee is hot, when 1t Is served In small
quantities. Every person who has drunk
coffee in Eastern countries knows the
elect il has on the nervous system; the
difficulty is that the aroma has all passed
off and the tannin remains, which will al
ways produce nervousness.
There arc three components In coffee
--CalIein, tannic acid and wood; the first
is n hGalthiul slimulant, the second is very
injurious to the stomach, causing head
ache and derapging the system generally;
hence the reason why many are obliged
10 abstain from the use oil coffee, Coffee
should not be boiled. The mode Of pre-
paralion suggested by the authority nam
ed in the article alluded 10 above Is de.
ridrdly erroneous; II Is simply impossible
to envelope vessel with steam produced
rom boiling water during sufficient
length OF time to bring the liquid contain
cd In the vessel to the temperature Of the
steam, which il must be 10 extract the
calIein without boiling II. Again, the
length oil time required TO do this Is sure
tn extract the tannin, which mingles with
the LIQUID and renders the cotlee unfit to
drink, the healthrnl property having all
passed oil. The French generally put
c0nee into flannel bag aud pour boiling
water upon it. This method is defective,
from the fact that the greater portion OF
the water passes out at the sides Of the
bag instead Of through the cofIeei there
lore the grounds must remain In the
liquid until the cailein Is extracted, anu
with ii the tNnnin.
IN this country coffee Is generally boil.
ed, and eggs or some other article used
10 clarity il. BY this process the aroma
sll escapes and the bad properties remain,
The only perfect apparatus / have ever
seen for preparing cOtEeo as beverage is
an urn which has two inside cylinders,
both having d straineT attached to dbe
bottom, the larger occupying about one.
half Of the inside oil the main urn, while
the smaller fits inside the former, but Is
no! so deep The coffee or tea Is placed
IN the larger cylinder, and boiling water
ispOured into the small cylinder, which
passes through the slrainer upon the col.
lee, not 10 . volume, but In fine spray, and
then through the coffee and the lower
cylinder, taking with 1t oil the cattein and
leaving the tannin in the grounds. The
coffee falls into the main urn perfectly
clear, and forms most delightful bever-
age. Some time ago, while dining with
a celebrated French physician In Paris,
We were taking coffee, when be said 10
me; DO not the people OF America gen.
orally boil cotl.Gg = replied In the aGllrma.
live, He then said; .'ll coffee Is boiled
itshould NOT be drunk, as the best part
passes Of into the atmosphere and tickIes
The noslrilS, while the remainder contains
The poison which Is very Injurious to the