1832 - The Cook's Own Book

Coffee

DDV CULINARY

The coffee-pot should be three parts full of boiling water;
the coffee is to be added a spoonful at a time, and well stirred between each;
then boil gently, still stirring to prevent the mixture from boiling over as the coffee
swells, and to force it into combination with the water, this will be effected in a few
minutes, after which, the most gentle boiling must be kept up during an hour.
The coffee must then be removed from the fire to settle, one or two spoonfuls of
cold water thrown in assists the clarification, and precipitates the grounds.
In about an hour, or as soon as the liquor has become clear,
it is to be poured into another vessel, taking care not to disturb the sediment.
Coffee made in this manner will be of the finest flavor,
and may be kept three days in summer, and four or five in winter;
when ordered for use, it only requires heating in the coffee-pot,
and may be served up at two minutes' notice.
Coffee should never be roasted but at the precise time of its being used,
and then it should be watched with the greatest care, and made of a gold
color rather than a brown one; above all, take care not to burn it, for a
very few grains burnt will be sufficient to communicate a bitter and rancid
taste to several pounds of coffee. It is the best way to roast it in a roaster,
(over a charcoal fire), which turns with the hand, as by that means it is not forgot,
which often is the case when on a spit before the fire.