On the excellent qualities of coffee, and the art of making it in the highest perfection / [Benjamin Rumford].

  • Benjamin Thompson
Date:
1812]
Catalogue details

Licence: Public Domain Mark

Credit: On the excellent qualities of coffee, and the art of making it in the highest perfection / [Benjamin Rumford]. Source: Wellcome Collection.

    6/70 page 158
    tafte and of fmell; it has loft its exhilarating quali¬ ties, and with them, all that was valuable in it. Different methods have been employed in mak¬ ing Coffee; but the preparation of the grain is nearly the fame in all of them. It is ftrft roafted in an iron pan, or in a hollow cylinder, made of fheet- iron, over a brifk fire; and when, from the colour of the grain, and the peculiar fragrance which it acquires in this procefs, it is judged to be fufficiently roafted, it is taken from the fire, and fuffered to cool. When cold it is pounded in a mortar ; or ground in a hand-mill to a coarfe powder, and pre- ferved for ufe. Great care muft be taken in roafting Coffee, not to roaft it too much; as foon as it has acquired a deep cinnamon colour, it fhould be taken from the fire, and cooled; otherwife much of its aromatic flavour will be dillipated, and its tafte will become difagreeabiy bitter. In fome parts of Italy, Coffee is roafted in a thin Florence flalk, flightly clofed by means of a loofe cork. This is held over a clear fire of burning coals, and continually agitated. As no vifible vapour ever makes its appearance within the flalk, the colour of the Coffee may be diftinftly feen through the glafs, and the proper moment feized for remov¬ ing the Coffee from the fire. I have endeavoured to improve this Italian method, by ufing a thin globular glafs veffel, with a long
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image