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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    Another circumdance, to which little attention has hitherto been paid, but which I have found to be of confiderable importance, is the levelling of the furface of the ground Coffee, after it has been put into the flrainer, before any attempt is made to prefs it together. * When the ground Coffee is poured into the drainer it always (lands much higher in one part of this veffel than elfewhere ; and if, in that fituation, it be preffed down on the perforated bottom of this veffel, without being previoufly levelled, it will be much more preffed in fome parts than in others 5 and as the water will not fail to pafs mod rapidly, where it meets with the lead refidance, a confider¬ able portion of the ground Coffee wall be fo crouded together as to prevent the water from paffmg through it, and confequently will contribute little or nothing to the drength of the beverage. To remedy this inconvenience, I ufe the follow¬ ing fimple contrivance: The circular plate of tin, with a rod fadened to its centre, which ferves as a rammer for preffing down the ground Coffee, has four fmall projecting fquare bars, of about one- tenth of an inch in width, fadened to the under fide of it, and extending from the circumference of the plate to within about one quarter of an inch of its centre. On turning this plate round its axis, by means of the rod which ferves as a handle to it, (the rod being made to occupy the axis of the cylindrical veffel,)