The encyclopædia of practical cookery

For the purpose of making a speedy cup of Coffee the following very useful preparations may be mentioned, all of them though, however pure, lacking Coffee — continued. somewhat of the aroma of Coffee made from the freshlyground berry : Essence of Coffee. — (1) This is prepared by percolating boiling water through four parts of Coffee and two parts of chicory, and then, after adding one part of burnt sugar colouring, reducing the liquid by boiling until it assumes the consistency of treacle ; 1 teaspoonful of this essence is sufficient for 1 breakfast-cupful of Coffee, hot water or boiling milk being added according to taste. The essence may be preserved in well-corked bottles, and is then ready at any time for immediate use. (2) Bruise 4oz. of well-roasted Coffee in a warmed brass mortar, put it in a bottle with 1 pint of rectified spirits of wine, cork tightly, and keep the bottle in a warm temperature for ten days. Filter the essence, and keep it in small well-stoppered bottles. (3) Put loz. of ground Coffee into a small saucepan with 1 pint of cold water, and let it boil until reduced to about 2 table-spoonfuls. Strain through a cloth, press well, and let it cool thoroughly. Liquid Extract of Coffee. — Perhaps this is the most useful of all stock preparations of Coffee, and it is considered superior to the essence for culinary purposes. Take lib. of wellroasted, freshly-ground Coffee and infuse in lqt. of boiling water at a slow heat in a closely-covered vessel for two or three hours. Strain through a tammy-cloth, return the liquor to the saucepan (enamelled ware alone should be used), and boil down to 1 pint. If this process is carefully conducted, the Coffee will retain its aromatic flavour. To preserve it 1 wineglassful of cognac should be added to every pint. Clark’s Coffee Extract is an excellent preparation of a somewhat similar character. Distilled Coffee is another form of liquid extract which retains the aroma well. There are several imitations of, or substitutes for, Coffee that deserve some notice ; they are principally concoctions of horse-beans, roasted with honey or sugar ; beet-root, sliced and dried in a slow oven until capable of being ground ; dandelion-roots, dried, washed, and ground with caramel ; and chicory. They do not, however, possess the exhilarating properties of the Coffee-bean. A very good imitation Coffee is made as follows : Roast lib. of barley and grind it in a Coffee-grinder ; then mix with it an equal quantity of acorn Coffee, which is prepared as follows : Gather the acorns when ripe (when they fall from the trees in the autumn) ; peel them, cut into pieces about the size of Coffee-berries, and keep them near the fire until quite dry ; then roast till a dark brown in the Fig. 500. General Hutchinson’s Coffee-pot and Urn (Adams and Son). same way as Coffee is roasted. Directly the acorns are roasted, grind them very coarsely, as if fine the Coffee will have a thick appearance. The barley and acorns should be well mixed together. When making the Coffee, use 1 heaped For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Coffee — continued.