Caffeone, the aromatic principle of coffee, may be isolated by
distilling 5 or 6 lbs. roasted coffee with water, agitating the
aqueous distillate with ether, and afterwards evaporating the ether.
It is a brown oil, heavier than water, in which it is only very
slightly soluble. An almost imponderable quantity of this essential
oil will suffice to aromatize a gallon of water.
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