To have coffee _in perfection_, it should be made from the
best production, carefully roasted, and after cooling for
a few minutes, reduced to powder, and immediately infused;
the tincture will then be of a superior description. But for
common use, the coffee of our own plantations is, in general,
of very good quality.
In England, too little powder of the berry is commonly
given. It requires about one small cup of coffee-powder to
make four cups of tincture for the table. This is at the rate
of an ounce of good powder to four common coffee-cups.
When the powder is put in the bag, as many cups of boiling
water is poured over it as may be wanted.
Pour a pint of boiling water on an ounce of coffee; let
it boil five or six minutes, then pour out a cupful two or
three times, and return it again; put two or three isinglass
slips into it; or a lump or two of fine sugar; boil it five
minutes longer, set the pot by the fire to keep hot for ten
minutes, and the coffee will be beautifully clear. A hot
cream should always be served with coffee. For foreigners,
or those who like it extremely strong, make only eight
dishes from three ounces. If not fresh roasted, lay it before
a fire till hot and dry; or put the smallest bit of fresh
butter into a preserving-pan, when hot throw the coffee into
it, and toss it about till it be freshened.