Put the beans in the roaster, set this before a moderate fire, and turn slowly until the Coffee takes a good brown colour; for this it should require about twenty-five minutes. Open the cover to see when it is done. If browned, transfer it to an earthen jar, cover it tightly, and use when needed.
Or a more simple plan, and even more effectual, is to take a tin baking-dish, butter well the bottom, put the Coffee in it, and set it in a moderate oven until the beans take a strong golden colour, twenty minutes sufficing for this. Toss them frequently with a wooden spoon as they are cooking.
Another plan is to put in a small frying-pan 1 1b. of raw Coffee-beans and set the pan on the fire, stirring and shaking occasionally till the beans are yellow: then cover the frying-pan and shake the Coffee about till it is a dark brown. Move the pan off the fire, keep the cover on, and when the beans are a little cool, break an egg over them and stir them until they are all well coated with the egg. Then store the Coffee in tins or jars with tight-fitting lids, and grind it as wanted for use.
Coffee should always be bought in the bean and ground as required, otherwise it is liable to extensive adulteration with chicory (or succory); some persons like the addition, but the epicure who is really fond of Coffee would not admit of its introduction.
Making Breakfast Coffee.
Allow 1 tablespoonful of Coffee to each person. The Coffee when ground should be measured, put into the Coffee-pot, and boiling water poured over it in the proportion of 3⁄4 pint to each tablespoonful of Coffee, and the pot put on the fire; the instant it boils, take the pot off, uncover it, and let it stand a minute or two; then cover it again, put it back on the fire, and let it boil up again. Take it from the fire and let it stand for five minutes to settle. It is then ready to pour out.
This work recommended as among the latest and best devices for coffee making, all those manufactured or sold in this country by Adams & Son; the English coffee biggin; General Hutchinson's coffee pot and urn, combining De Belloy's and Rumford's ideas; Le Brun's Cafetiére for making coffee by distillation and by steam pressure, passing it directly into the cup; a Vienna coffee-making machine, and a Russian coffee reversible pot called the Potsdam.
Among two score of coffee recipes for making various kinds of extracts, ices, candies, cakes, etc., flavored with coffee, there is a curious one for coffee beer, the invention of Frenchman named Pluehart. "The ingredients and quantities in a thousand parts are—Strong coffee 300; rum 300; syrup thickened with gum senegal 65; alcoholic extract of orange peel 10; and water 325."
"It does not appear to have reached any important degree of popularity", adds the editor.
In 1861, Godey's Lady's Book and Magazine noted with approval the growing custom of hotel and restaurant guests to order coffee instead of wines or spirits with their dinners. On the subject of "How to make a cup of coffee" it had this to say: