1519. Coffee - French Method Of Preparing It

Let your coffee be dry, not in the least mouldy or damaged, divide the quantity that is to be roasted into two parts; roast the first part in a coffee roaster, the handle must be constantly turning until the coffee becomes of a dried almond colour or bread raspings, and has lost one eighth of its weight; roast the second part until it becomes the fine brown colour of chestnuts, and has lost one fifth of its weight, mix the two parts together and grind them in a coffee mill; do not roast or make your coffee until the day it is wanted. To two ounces of ground coffee put four cups of cold water, drain off this infusion and put it aside; put to the coffee which remains in the biggin three cups of boiling water, then drain it off and add this to that which has been put on one side, by 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.

1520. How To Roast Coffee

Coffee should never be roasted but when you are going to use it, and then it should be watched with the greatest care, and made of a gold colour; mind and do not burn it, for a few grains burnt would communicate a bitter taste to the whole; 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 will not be forgotten, which is very often the case when on a spit before the fire.

1521. Coffee Made In A French Filter Or Grecque

In a quart filter put two ounces of coffee, newly ground, upon the filter, put on the presser, and then the grating, pour slowly on the latter about three parts of a pint of boiling water, and let it filter through, keeping the nozzle of the coffee-pot covered with the sheath, and the lid on the grating; when it has filtered through add a like quantity of boiling water, and when this has passed through add the remaining quantity, press down the coffee grounds, remove the upper portion containing filter and grating, put on the lid and serve.

1522. Coffee - To Make With Hot Water

Instead of pouring cold water upon the coffee, boiling must be used, taking care the froth does not run over, which is to be prevented by pouring the water on the coffee by degrees.

1523. Coffee - To Make With Cold Water

Upon two ounces of coffee pour seven cups of cold water, then boil it until the coffee falls to the bottom, when the froth has disappeared, and it is clear at the top like boiling water, it must be taken off the fire and be allowed to stand, but as it often requires clearing a little cold water should be poured in it the instant it is taken off the fire from boiling. A quicker way of clearing it is by putting in a small piece of isinglass; when it has stood.a sufficient time to settle, pour it off into another coffee-pot, and it is fit for use.

1524. Coffee Milk

Boil a dessert-spoonful of coffee in nearly a pint of milk a quarter of an hour, then put in a little isinglass and clear it, and let it boil a few minutes, and set it on the fire to grow fine.