5th. The St. Domingo coffee, in which is comprised that from Porto Rico, and other leeward islands, is considered inferior to the four other kinds.
Let us mention a few of the methods by which coffee in infusion is obtained.
It is not exactly known who introduced the custom of taking coffee. Some attribute its use to the prior of a convent, who becoming acquainted with the properties of this plant by the effect it produced on the goats which fed upon it, tried its influence on his monks, in order to keep them awake during the performance of divine service. According to others, the discovery is due to a mufti, who, wishing to surpass in devotion the most religious dervishes, made use of coffee so as to banish sleep, and thus be enabled to pray longer without interruption. Whatever may be the origin of the use of coffee, it has become so general up to the present day that it may almost be classed among the articles of the greatest necessity. This extensive use has stimulated the industry of inventors to seek means of rendering it most pleasant to drink, as also its great consumption and high price have awaked both economy and fraud, in order to find a substitute for this agreeable beverage.
It would be useless here to describe the different methods of making coffee; it will be sufficient to mention that all those which tend to prepare it without boiling the water in which the pulverised coffee is placed, are almost equally good.
In order to supplant coffee, which in Europe was found very expensive, many different means have been tried. About fifty years since the Swiss porter of a nobleman in Paris thought of roasting acorns, which he mixed with roast coffee, ground; he sold it cheaper than any one; all bought it, and the Swiss made his fortune.
The trick, however, being discovered, all sought means of gratifying their taste without emptying their purses; barley and rye began to be mixed with coffee.
In the mountains of Virginia, in America, the inhabitants make a coffee simply of roasted rye; they by these means obtain a beverage in no way resembling coffee, but it goes by that name, and at least the imagination is satisfied.
In Belgium, in the province of Liege, coffee is mixed with wild chicory root. This method, generally known, is at the present time practised throughout the whole of Europe; and wild chicory root then opened for Liege a new branch of commerce. Lastly, in Flanders some of the inhabitants cultivate the lupin, which they complacently call coffee, and whose seed, roasted, they drink instead of real coffee.
“The infusion of coffee is thought to be beneficial to stout and phlegmatic persons, and for pains in the head; but it appears that its admixture with cream or milk prevents these good effects, on account of the relaxation it thus causes to the stomach. On the contrary, it gives strength when taken pure. It is doubtless for this reason that the inhabitants of the colonies take it three and four times a day—that is, at four o’clock in the morning, a very strong infusion, sometimes without sugar; at breakfast, with milk; after dinner, pure; and often in the afternoon, for the fourth time.”—Beauvais.
We are unacquainted with the period of the introduction of coffee into Europe. Rauwolf is the first who speaks of coffee, in 1588. Prospero Alpini then came, and described the coffee tree in Egypt by the name of bon, bun, or boun: his work appeared in 1591. In 1614, Bacon mentioned this oriental beverage, and Meissner published a treatise on it in 1621.