In his Treatise on Modern Stimulants, Balzac thus describes his reaction to his most beloved stimulant:
This coffee falls into your stomach, and straightway there is a general commotion. Ideas begin to move like the battalions of the Grand Army on the battlefield, and the battle takes place. Things remembered arrive at full gallop, ensign to the wind. The light cavalry of comparisons deliver a magnificent deploying charge, the artillery of logic hurry up with their train and ammunition, the shafts of wit start up like sharpshooters. Similes arise, the paper is covered with ink; for the struggle commences and is concluded with torrents of black water, just as a battle with powder.
When Balzac tells how Doctor Minoret, Ursule Minoret's guardian, used to regale his friends with a cup of "Moka," mixed with Bourbon and Martinique, which the Doctor insisted on personally preparing in a silver coffee pot, it is his own custom that he is detailing. His Bourbon he bought only in the rue Mont Blanc (now the chaussé d'Antin); the Martinique, in the rue des Vielles Audriettes; the Mocha, at a grocer's in the rue de l'Université. It was half a day's journey to fetch them.
There have been notable contributions to the general literature of coffee by French, Italian, English, and American writers. Space does not permit of more than passing mention of some of them.
The reactions of the early French and English writers have been touched upon in the chapters on the coffee houses of old London and the early Parisian coffee houses, and in the history chapters dealing with the evolution of coffee drinking and coffee manners and customs.
After Dufour, Galland, and La Roque in France, there were Count Rumford, John Timbs, Douglas Ellis, and Robinson in England; Jardin and Franklin in France; Belli in Italy; Hewitt, Thurber, and Walsh in America.
Mention has been made of coffee references in the works of Aubrey, Burton, Addison, Steele, Bacon, and D'Israeli.
Brillat-Savarin (1755–1826) the great French epicure, knew coffee as few men before him or since. In his historical elegy, contained in Gastronomy as a Fine Art, or the Science of Good Living, he exclaims:
You crossed and mitred abbots and bishops who dispensed the favors of Heaven, and you the dreaded templars who armed yourselves for the extermination of the Saracens, you knew nothing of the sweet restoring influence of our modern chocolate, nor of the thought-inspiring bean of Arabia—how I pity you!
O. de Gourcuff's De la Café, épître attribué à Senecé, is deserving of honorable mention.