Coffee, Essence of
INGREDI- ENTS. - To every lb. of ground coffee allow 1 small teaspoonful of powdered chicory, 3 small teacupfuls or 1 pint of water.
Let the coffee be freshly ground, and, if possible, freshly roasted; put it into a percolater, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering-point, but do not allow it to boir; then filter it a second. time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoonfuls of this essence are quite sufficient for a breakfastcupful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early; and having only the milk to make boiling, is very easily and quickly prepared. When the essence is bottled, pour another 3 tencupfuls of boiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be prepared, make this weak coffee boiling, and pour it on the ground coffee instead of water.
TIME. To be filtered once, then brought to the simmering point, and filtered again.
Note. Coffee Essence can now be obtained ready for use, thus saving time and trouble.
That prepared by Messrs. Thos. Symington, containing only sugar in addition to the soluble constituents of fresh coffee, forms an excellent substitute. Very good essence of coffee is also made by Branson and Co., and E. Clark and Co.