a result of our experiments with different ways of roasting and
brewing coffee, we have found the following plan to be the most
convenient and the best: the coffee will taste the same every time
and it will taste good. If a good berry be properly roasted and the
infusion be of the proper strength, good coffee must result. A
Mocha berry should be selected and roasted seven or eight pounds at
a time in a cylindrical drum. After roasting it should be placed in
a stone jar with a mouth three inches in diameter. The jar should
be closed air-tight. This will furnish two cups of coffee daily for
six months. A quart should be taken from the jar at a time and
ground. The ground coffee should be kept in covered glass jars.

The best coffee pot was found to be the common biggin having an
upper compartment with a perforated bottom upon which to place the
coffee. To make one cup of this infusion, place half an ounce of
ground coffee in the upper compartment and six fluid ounces of
water into the bottom. Put the biggin over a gas lamp. After three
minutes the water will boil. When steam appears, take the biggin
from the fire and pour the water into a cup and thence immediately
into the top of the biggin where it will extract the berry by
replacement. (Here follows an experiment.)

This experiment shows that loss of weight is no criterion that
coffee is properly roasted, neither is the color (by itself) nor
the temperature, nor the time.

Next we experimented to ascertain whether the aroma developed by
roasting coffee and which is lost might not be collected and added
to the coffee at pleasure. An attempt was made to drive the
volatile oils from roasted coffee by steam and make a dried extract
of the residual coffee to which the oils were to be later added.
Two attempts were made and both failed. It appears that but a small
quantity of the aroma is lost in roasting and that is mixed with
bad smelling vapors from which it is impossible to free it.

Then we tried to make a potable coffee by making an aqueous extract
of raw coffee, evaporating to dryness and roasting the residue.
(Here follows the experiment.)

This also was unsuccessful. The great trouble here is a dark shiny
residue, which, while tasteless, is very disagreeable to look at.
In the prepara