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Classic
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page 260
roaster, which, if constantly turned, will roast more evenly than by stirring in
a dripping-pan. If no regular roaster is convenient, brown it in the oven, or on
the top of the stove or range, watching and stirring continually, that it may
not burn; a single berry when burned will taint the whole mass, and the flavor,
which is very volatile, pervade the whole house. It should be roasted evenly, a
dark rich brown, and should be tested frequently, by placing a kernel on the
table pressing it with the thumb, and if tender and brittle, so it crushes
easily, it is done. When roasted properly it will grind into particles, distinct
and granulated. Coffee swells about one-third in bulk, and loses about sixteen
per cent in roasting. When roasted, keep in an air-tight tin can or box, and
grind only medium fine the quantity needed, immediately before using.
Ground coffee.
As it as rather generally believed that all put up or ground coffees sold in
bulk are more or less adulterated with peas,
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