On the excellent qualities of coffee, and the art of making it in the highest perfection / [Benjamin Rumford].

  • Rumford, Benjamin, Graf von, 1753-1814
Date:
1812]
Catalogue details

Licence: Public Domain Mark

Credit: On the excellent qualities of coffee, and the art of making it in the highest perfection / [Benjamin Rumford]. Source: Wellcome Collection.

    18/70 (page 170)
    render the tafle of it agreeable, for even the tafle of tobacco becomes agreeable to thofe who are in the habit of chewing it; but it would be difficult to perfuade me, or any other unprejudiced perfon, that Coffee is good, which has nothing to recom¬ mend it but a ftrong, bitter, auftere tafle. Coffee may eafily be too bitter, but it is impof- fible that it fhould ever be too fragant. The very fmell of it is reviving, and has often been found to be ufeful to Tick perfons, and efpecially to thofe who are affli&ed with violent head-achs. In fhort, every thing proves that the volatile, aromatic mat¬ ter, whatever it may be, that gives flavour to Coffee, is what is molt valuable in it, and fhould be pre- ferved with the greatefl care; and that in eflimating the ftrength, or richnefs of that beverage, its fra¬ grance fhould be much more attended to, than either its bitternefs or its aflringency. Nobody, I fancy, can be fonder of Coffee than I am; I have regularly taken it twice a day, for many years, and I certainly take care to have the very bell that can be procured, and no expence is fprred in making it good. The reader will no doubt be furprifed, when I affure him, that one pound averdupois, of good Moka Coffee, which, when properly roafled and ground, weighs only fourteen ounces, ferves for making fifty-fix full cups of the very bell Coffee, in my opinion, that can be made. The