(2) Astringent matter,--a
modification of tannin, but also less than in tea. (3) Caffeine, now found
identical with theine, but varying in amount in different varieties of
coffee,--being in some three or four per cent, in others less.
The most valuable property of coffee is its power of relieving the
sensation of hunger and fatigue. To the soldier on active service, nothing
can take its place; and in our own army it became the custom often, not
only to drink the infusion, but, if on a hard march, to eat the grounds
also. In all cases it diminishes the waste of tissue. In hot weather it is
too heating and stimulating, acting powerfully upon the liver, and, by
producing over-activity of that organ, bringing about a general
disturbance.
So many adulterations are found in ground coffee, that it is safest for
the real coffee-lover to buy the bean whole. Roasting is usually more
perfectly done at the grocers', in their rotary roasters, which give every
grain its turn; but, by care and constant stirring, it can be accomplished
at home. Too much boiling dissipates the delicious aroma we all know; and
the best methods are considered to be those which allow no boiling, after
boiling water has been poured upon it, but merely a standing, to infuse
and settle.
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