The coffee-pot should be three parts full of boiling water; the coffee is to be added a spoonful at a time, and well stirred between each; then boil gently, still stirring to prevent the mixture from boiling over as the coffee swells, and to force it into combination with the water, this will be effected in a few minutes, after which, the most gentle boiling must be kept up during an hour. The coffee must then be removed from the fire to settle, one or two spoonfuls of cold water thrown in assists the clarification, and precipitates the grounds. In about an hour, or as soon as the liquor has become clear, it is to be poured into another vessel, taking care not to disturb the sediment. Coffee made in this manner will be of the finest flavor, and may be kept three days in summer, and four or five in winter; when ordered for use, it only requires heating in the coffee-pot, and may be served up at two minutes' notice. Coffee should never be roasted but at the precise time of its being used, and then it should be watched with the greatest care, and made of a gold color rather than a brown one; above all, take care not to burn it, for a very few grains burnt will be sufficient to communicate a bitter and rancid taste to several pounds of coffee. It is the best way to roast it in a roaster, (over a charcoal fire), which turns with the hand, as by that means it is not forgot, which often is the case when on a spit before the fire.
1st. Let your coffee be dry, not in the least mouldy or damaged.
2d. Divide the quantity that is to be roasted into two parts.
3d. Roast the first part in a coffee-roaster, the handle of which must be kept constantly turning until the coffee becomes the color of dried almonds or bread-raspings, and has lost one eighth of its weight.
4th. Roast the second part until it assumes the fine brown color of chestnuts, and has lost one fifth of its weight.
5th. Mix the two parts together, and grind them in a coffee mill.
6th. Do not roast or make your coffee until the day it is wanted.
7th. To two ounces of ground coffee, put four cups of cold water. Draw off this infusion, and put it aside.
8th. Put to the coffee which remains in the biggin, three cups of boiling water, then drain it off and add this infusion to that which has been put aside. B
y this method you obtain three cups more. When your coffee is wanted, heat it quickly in a silver coffee-pot, taking care not to let it boil, that the perfume may not be lost by undergoing any evaporation. Then pour it into cups, which each person may sweeten according to his taste. Particular care should be taken not to make coffee in a tin vessel; it should be made either in a China vessel, or one of Delft ware, or in one of gilver. For a long time, the tin biggins, invented by Monsieur de Belloy, were made use of; but some person has since improved upon his plan, by making them of silver or porcelain, which are found to be much better.