To Roast Coffee
From Modern cookery, in all its branches, 1884
Serves 1
Keep roasted coffee in a cool, airtight container to maintain freshness.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 507. The excerpt below is the record exactly as published.
TO ROAST COFFEE. Persons w’ho drink coffee habitually, and who are very particular about its flavour and quality, should purchase the best kind in a raw state, keep it for two or three years if they are not certain that it has been so long harvested — as when new it is greatly inferior to that which has been kept — and have it roasted at home. This can be cheaply done in small quantities by means of the inexpensive apparatus shown above ; the cost of it not exceeding seven or eight shillings, and the supply of charcoal needed for it being very trifling indeed ; or, with that inserted below, which is larger and about double the price. The cylinder which contains the coffee should be only half filled, and it should be turned rather slowly over the fire, which should never be fierce, until a strong aromatic smell is emitted ; the movement should then be quickened, as the grain is in that case quite heated, and it will become too highly coloured before it is roasted through, if slowly finished. When it is of a fine, light , equal brown, which must be ascertained, until some little experience has been acquired, by sliding back the Chap, xxx.] COFFEE, CHOCOLATE, EtC, m door of the cylinder, and looking at it occasionally towards the end of. the process, spread it quickly upon a large dish
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Cook this with the app: pantry check, scaling, and the assistant.