No. 3500 — Coffee

Use ¼ pound chicory for every 1 pound coffee. The author recommends roasting coffee in a closed roaster rather than a frying pan, constantly shaking it until the beans become dark chestnut-coloured and show surface moisture, without scorching.

For better flavour the source specifies roasting at 200–250 degrees, without defining a modern temperature scale, and adding 1 tablespoon unsalted butter per pound coffee.

Near the end of roasting, sprinkle hot beans with finely crushed sugar, using 1 lot (approximately one lump) per 1½ pounds coffee. The author says the caramelised coating protects the beans' aroma.

Pound or grind the coffee only as needed, immediately before use, and as finely as possible. Store in tightly closed tins or glass jars.

Use a full teaspoon of the coffee-and-chicory mixture for each cup. Put the grounds into a flannel bag in a coffee pot, cover with a cup of measured boiling water and bring to the boil. Remove from heat and add a spoonful of cold water so the grounds settle.

Repeat the brief boiling and cold-water addition twice more, then allow to settle and serve. The source estimates 40 cups from 1 pound coffee and ¼ pound chicory.

The author also recommends adding a small piece of compressed fig coffee to the pot, topping each cup with a spoonful of whipped cream and, according to some tastes, a tiny pinch of soda (the printed comparison is to half a spoon).

An alternative method uses glazed earthenware coffee pots placed by the fire in an oven. Instead of fresh water, the grounds are covered with 'coffee water' obtained by boiling spent coffee grounds, and a piece of isinglass (fish-derived clarifying substance) is added.

After brewing, the coffee is allowed to settle, carefully poured into a second pot, warmed and served. Cream for coffee is heated in small lidded pots to develop a thick skin or foam.