Grind the two coffees fine, and mix, then moisten with a mixture of 1 part of glycerine and 3 parts of water, and pack in a glass percolator, and percolate slowly until 30 ounces of the percolate is obtained. It is a more complete extraction if the menstruum be poured on in the condition of boiling, and it be allowed to macerate for 20 minutes before percolation commences. Coffee extract should, by preference, be made in a glass percolator. A glycerine menstruum is preferable to one of dilute alcohol, giving a finer product.
| VI.— | Coffee, Java, roasted, No. 20 powder | 4 ounces |
|---|---|---|
| Glycerine, pure | 4 fluidounces | |
| Water, quantity sufficient. | ||
| Boiling, quantity sufficient. | ||
Moisten the coffee slightly with water, and pack firmly in a tin percolator; pour on water, gradually, until 4 fluidounces are obtained, then set aside. Place the coffee in a clean tin vessel, with 8 fluidounces of water, and boil for 5 minutes. Again place the coffee in the percolator with the water (infusion), and when the liquid has passed, or drained off, pack the grounds firmly, and pour on boiling water until 8 fluidounces are obtained. When cold, mix the first product, and add the glycerine, bottle, and cork well.
The excellence of this extract of coffee, from the manner of its preparation, will be found by experience to be incomparably superior to that made by the {314} formulas usually recommended, the reason being apparent in the first step in the process.
Coffee Essence.—
| Best ground Mocha coffee | 4 pounds |
| Best ground chicory | 2 pounds |
Boil with 2 gallons of water in a closed vessel and when cold, strain, press, and make up to 2 gallons, and to this add
| Rectified spirit of wine | 8 ounces |
| Pure glycerine (fluid) | 16 ounces |
Add syrup enough to make 4 gallons, and mix intimately.