Description of the Vase for Making the
Decoction, Dose of Powder and of the
Water Necessary and Time of
Boiling It.
Two such vessels having a large paunch to reach the fire, two others with long necks and narrow, with a cover to restrain their spirituous and volatile particles which when thrown off by the heat are easily lost. These vessels are called Ibriq in Arabia. They are made of copper—coated with white outside and inside. We, who do not possess the art of making them should select an earth vitriate, sulphate of copper, or any other material adapted for kitchen ware: it might even be of silver.
The quantity of water and powder has no certain rule, by reason of the difference of our nature and tastes, and each one after some experience will use his own judgment to adjust it to his desire and liking.
Maronita infused two ounces of powder in three litres of water. Cotovico in his voyage to Jerusalem affirms that he has observed six ounces of the former to 20 litres of the latter, boiled until it was reduced to half the quantity. Thévenot asserts that the Turks in three cups of water are contented with a good spoonful of powder. I have observed however that in Africa, France and England, into about six ounces of water (which with them is one cup) a dram of the powder is infused and this agrees with my taste—but I have wished at times to change the dose.
Others put the water into the vase and when it begins to boil add the powder, but because it is full of spirit at the first contact with the heat it rises and boils over the edge of the vase. Take it away from the fire till the boiling ceases, then put it on the fire again and let it stay a short time boiling with the cover on: Stand it on warm ashes until it settles, after which slowly pour a little of the decoction into an earthen vessel, or one of porcelain or any other kind, as hot as can be borne, and drink a sip; if it pleases your taste, add a portion of cardamom, cloves, nutmeg or cinnamon, and dissolve a little sugar in the water; yet because these substances will alter the taste of this simple, they are not prized by many experts.
Modern Arabia, Bassa, Turkey, the Great Orient, those who are travelling or in the army, infuse the powder in cold water, and then boiling it as directed above, bear witness to its efficacy. All times are opportune to take this salutary drink (beverage). Among the Turks are those who take it even by night, nor is there a business meeting or conversation, where coffee is not taken. Among the Great it would be accounted an incivility, if with smoke, coffee were not offered: and no one in the day is ashamed to frequent the bazaars where it is sold. When I was in London, that city of three million people, there were taverns for its special use. It is a great stimulant. The sober take it to invigorate the stomach. The scrofulous hated it because they thought it stirred up the bile on an empty stomach—but experience proving the contrary enjoy it as much as others.
In 1702, coffee in the American colonies was being used as a refreshment between meals, "like spirituous liquors."
It was in 1711 that the infusion idea in coffee making appeared in France. It came in the form of a fustian (cloth) bag which contained the ground coffee in the coffee maker, and the boiling water was poured over it. This was a decided French novelty, but it made slow headway in England and America, where some people were still boiling the whole roasted beans and drinking the liquor.
In England, as early as 1722, there arose a conscientious objector to boiled coffee in the person of Humphrey Broadbent, a coffee merchant who wrote a treatise on the True Way of Preparing and Making Coffee[375], in which he condemned the "silly" practise of making coffee by "boiling an ounce of the powder in a quart of water," then common in the London coffee houses, and urging the infusion method. He favored the following procedure:
Put the quantity of powder you intend, into your pot (which should be either of stone, or silver, being much better than tin or copper, which takes from it much of its flavour and goodness) then pour boiling-hot water upon the aforesaid powder, and let it stand to infuse five minutes before the fire. This is an excellent way, and far exceeds the common one of boiling, but whether you prepare it by boiling or this way, it will sometimes remain thick and troubled, after it is made, except you pour in a spoonful or two of cold water, which immediately precipitates the more heavy parts at the bottom, and makes it clear enough for drinking.