1832 - The Cook's Own Book

Coffee, French Method of Preparing

DDV CULINARY

1st. Let your coffee be dry, not in the least mouldy or damaged.
--2d. Divide the quantity that is to be roasted into two parts.
--3d. Roast the first part in a coffee-roaster, the handle of which must be kept constantly turning until the coffee becomes the color of dried almonds or bread-raspings, and has lost one eighth of its weight.
--4th. Roast the second part until it assumes the fine brown color of chestnuts, and has lost one fifth of its weight.
--5th. Mix the two parts together, and grind them in a coffee mill.
--6th. Do not roast or make your coffee until the day it is wanted.
--7th. To two ounces of ground coffee, put four cups of cold water. Draw off this infusion, and put it aside. --8th. Put to the coffee which remains in the biggin, three cups of boiling water, then drain it off and add this infusion to that which has been put aside. By this method you obtain three cups more. When your coffee is wanted, heat it quickly in a silver coffee-pot, taking care not to let it boil, that the perfume may not be lost by undergoing any evaporation. Then pour it into cups, which each person may sweeten according to his taste. Particular care should be taken not to make coffee in a tin vessel; it should be made either in a China vessel, or one of Delft ware, or in one of silver. For a long time, the tin biggins, invented by Monsieur de Belloy, were made use of; but some person has since improved upon his plan, by making them of silver or porcelain, which are found to be much better.