Never buy the ground coffee put up in packages, if you can get any
other. The mere fact that after they have gone to the expense of the
machinery and labor requisite for grinding it, the manufacturers can
sell it cheaper per pound than grocers can the whole grains, roasted or
raw, should convince every sensible person that it is adulterated with
other and less expensive substances. Be that as it may, coffee loses
its aroma so rapidly after it is ground that it is worth your while to
buy it whole, either in small quantities freshly roasted, or raw, and
roast it yourself; or stand by and see your respectable grocer grind
what you have just bought. You can roast in a pan in the oven, stirring
every few minutes, or in the same upon the top of the range. Stir often
and roast quickly to a bright brown—not a dull black. While still hot,
beat up the white of an egg with a tablespoonful of melted butter and
stir up well with it. This will tend to preserve the flavor. Grind just
enough at a time for a single making.