ON THE MAKING OF COFFEE

Ashburton Guardian, Volume VII, Issue 1725, 27 December 1887, Page 3

ON THE MAKING OF COFFEE

Thetnfßilon of coffee I" always made from the roasted berry; la the prooeie of roasting, com« of the water la driven off, the berry swells and becomes lighter (to the extent of 26 per cent), the sugar m forced Into car bit el (the peculiar principle of * fcornt sugftr'), and the peculiar aroma of coffee is developed. This aroma conefcitotea ooa of the cMef qualities of coffee, and !b that io wbloh the beverage n«res Its pleasantness. As soon as roasted the coffee begins to loee its aromatic qniiltiee, and if ccfee la to be reuUy Rood, it mrst be fresh roasted. The habit we hare In England of bnying crffee, pot only roasted, bat often ground as well, Is simply barbarous, since It Is well known that cofive m such a state an not retain its qualities fcr many hours. Boasting ootfee la a perfectly BlropJe proteM. and tbroughont Ibe Continent there Is not a peasant woman who is not perfectly capable of r.ossting her own coffee. Coffeo fa roaeted In a cylindrical taetsl box, which is kept constantly re~ rolvlng, la order that all theberriea m%y be properly exposed to the action of the fire. Tbe process cf roasting shonld be continued until the well known ttm& is jJereloped and the coffee fs of a chestnut ■color. Care most be taken not to bnrn It. Coffee should not ba grourd until it fa se*«i»l!y requfied for nee. The coffeo •hoold be i?^ced In a suitable vessel on «he hob, m order that the coffee and the veaiel may feet thoroughly warmed. Boiled water ibonld then t>& poured opon the coffee, and altoweid to J*an4 for ten mlaotet. The Infused coffee may >Q p P be poured off the grounds, and Is ready fov o«e. Coffee mast oc no account bo boiled, or else the cbarepteristifl «f<?sna will bf dinlp»t?^