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Classic
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page 439
V.--Beverages, Cordials, etc.
I. BEVERAGES.
1. The Various Kinds of Coffee, Directions for Roasting, etc. Coffee to be good
should be roasted at home. It must be carefully browned, for when too brown, the
coffee will be bitter, and if not roasted enough it will have an insipid taste.
The cylinder in which the coffee is roasted should be only half filled, turn it
slowly over a moderate fire until it emits a strong aroma. After this the
turning should be done quicker, because the berries are then heated through and
they will be browned too much if slowly finished. When the coffee has a uniform
light brown color, which can be ascertained by opening the slide in the
cylinder, spread it quickly on a flat dish and cover with a cloth. When cold,
put the coffee into canisters or bottles and close tightly, so that it will not
lose its aroma; for this reason it is best not to roast too large a quantity at
a time.
2. To Prepare Coffee. For a strong cup of coffee, take about 1/2 ounce for each
person. Put boiling water into the pot and set it on the top of the hot stove
before putting in the coffee, which should not be ground too soon beforehand.
Then pour in the necessary quantity of boiling water, take a few cupfuls out of
the pot and immediately pour them back. Then put the pot on the top of the hot
stove again until the coffee bubbles. After the coffee has settled it can be
poured into another pot if desired. Coffee should never, under any
circumstances, draw too long. The coffee can be improved if it is put into a
perforated coffee funnel and then gradually pour boiling water over it.
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