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.

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    commonly have, or of a fize proper for containing 8^- cubic inches of liquor, when filled quite full to the brim. As a gill is equal to 7.1875 cubic inches, about feven-eighihs only of the capacity of the cup will, in that cafe, be occupied by the Coffee. — Now I have found, by the refults of a great number of experiments, that one quarter of an ounce averdu- pois of ground Coffee is quite fufficient to make a gill of moil excellent Coffee, of the highefl poflihle flavour, and quite flrong enough to be agreeable. This decifion has been the refult of fifteen years5 experience, and as Coffee is to me by far the molt valuable luxury of the table, with which I am ac¬ quainted, and that in which I indulge with the greatefl pleafure and fatisfa&ion, I have fpared no pains in my endeavours to find out how it can be prepared in the highefl perfection : and I can fafely affert that economy has not, in the fmallefl degree, influenced my opinion on that fubjeCl. I am happy when I find that improvement leads to economy, but I have always thought that excel¬ lence fhould never be facrificed to paltry favings in any thing, and leafl of all in thofe habitual enjoy¬ ments which are at the fame time the comforts and confolations of life. The fad is, with refpeCt to Coffee, that when it is made very flrong, its tafle becomes fo .very bitter and auflere, that it is no longer poflible to diflin- guifh that delicate aromatic fragrance which is 03 fo