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Classic
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page 113
DRINKS.
To avoid adulteration buy coffee in the grain, either raw or in small quantities
freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix
the two, having roasted them separately. West India coffee, though of a
different flavor, is often very good.
Roast coffee with the greatest care--for here lies the secret of success in
coffee-making--and in small quantities, for there is a peculiar freshness of
flavor when newly roasted. Pick over carefully, wash and dry in a moderate oven,
increase the heat and roast quickly, either in the oven, or on top of the stove
or range; in the latter case, stir constantly, and in the oven stir often, with
a wooden spoon or ladle kept for this purpose. The coffee must be thoroughly and
evenly roasted to a dark rich brown, not black, throughout, and must be free
from any burnt grains, a few of which will ruin the flavor of a large quantity.
It must be tender and brittle, to test which take a grain, place it on the
table, press with the thumb and if it can be crushed, it is done. Stir in a lump
of butter while the coffee is hot, or wait until about half cold and then stir
in a well-beaten egg. The latter plan is very economical, as coffee so prepared
needs no further clarifying. Keep in a closely-covered tin or earthen vessel.
Never attempt other work while roasting coffee, but give it the entire
attention. Do not grind too fine, and only in quantities as needed, for the
flavor is dissipated if it is long unused after grinding, even when under cover.
If properly roasted, coffee will grind into distinct, hard, and gritty particles
and not into a powder.
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