All About Coffee Part 135

Among the Turks are those who take it even by night, nor is there a business meeting or conversation, where coffee is not taken. Among the Great it would be accounted an incivility, if with smoke, coffee were not offered: and no one in the day is ashamed to frequent the bazaars where it is sold. When I was in London, that city of three million people, there were taverns for its special use. It is a great stimulant. The sober take it to invigorate the stomach. The scrofulous hated it because they thought it stirred up the bile on an empty stomach--but experience proving the contrary enjoy it as much as others.

In 1702, coffee in the American colonies was being used as a refreshment between meals, "like spirituous liquors."

It was in 1711 that the infusion idea in coffee making appeared in France. It came in the form of a fustian (cloth) bag which contained the ground coffee in the coffee maker, and the boiling water was poured over it. This was a decided French novelty, but it made slow headway in England and America, where some people were still boiling the whole roasted beans and drinking the liquor.

In England, as early as 1722, there arose a conscientious objector to boiled coffee in the person of Humphrey Broadbent, a coffee merchant who wrote a treatise on _the True Way of Preparing and Making Coffee_[375], in which he condemned the "silly" practise of making coffee by "boiling an ounce of the powder in a quart of water," then common in the London coffee houses, and urging the infusion method. He favored the following procedure:

Put the quant.i.ty of powder you intend, into your pot (which should be either of stone, or silver, being much better than tin or copper, which takes from it much of its flavour and goodness) then pour boiling-hot water upon the aforesaid powder, and let it stand to infuse five minutes before the fire. This is an excellent way, and far exceeds the common one of boiling, but whether you prepare it by boiling or this way, it will sometimes remain thick and troubled, after it is made, except you pour in a spoonful or two of cold water, which immediately precipitates the more heavy parts at the bottom, and makes it clear enough for drinking.

Some, make coffee with spring water, but it is not so good as river, or _Thames_-water, because the former makes it hard, and distasteful, and the other makes it smooth and pleasant, lying soft on the stomach. If you have a desire to make good coffee in your families, I cannot conceive how you can put less than two ounces of powder to a quart, or one ounce to a pint of water; some put two ounces and a quarter.

By 1760, the decoction, or boiling, method in France had been generally replaced by the infusion, or steeping, method.

In 1763, Donmartin, a tinsmith of St. Bendit, France, invented a coffee pot, the inside of which was "filled by a fine sack put in its entirety," and which had a tap to draw the coffee. Many inventions to make coffee _sans ebullition_ (without boiling) appeared in France about this time; but it was not until 1800 that De Belloy's pot, employing the original French drip method, appeared, signaling another step forward in coffee making--percolation.

_De Belloy and Count Rumford_

De Belloy's pot was probably made of iron or tin, afterward of porcelain; and it has served as a model for all the percolation devices that followed it for the next hundred years. It does not seem to have been patented, and not much is known of the inventor. About this period, it was the common practise in England to boil coffee in the good old-fas.h.i.+oned way, and to "fine" (clarify) it with isingla.s.s. This moved Count Rumford (Benjamin Thompson), an American-British scientist, then living in Paris, to make a study of scientific coffee-making, and to produce an improved drip device known as Rumford's percolator. He has been generally credited with the invention of the percolator; but, as pointed out in a previous chapter, this honor seems to be De Belloy's and not Rumford's.

Count Rumford embodied his observations and conclusions in a verbose essay ent.i.tled _Of the excellent qualities of coffee and the art of making it in the highest perfection_, published in London in 1812. In this treatise he describes and ill.u.s.trates the Rumford percolator.

Brillat-Savarin, the famous French gastronomist, who also wrote on coffee in his _VIme Meditation_, said of the De Belloy pot:

I have tried, in the course of time, all methods and of all those which have been suggested to me up to today (1825) and with a full knowledge of the matter in hand. I prefer the De Belloy method, which consists of pouring the boiling water upon the coffee which has been placed in the vessel of porcelain or silver, pierced with very small holes. I have attempted to make coffee in a boiler at high pressure, but I have had as a result a coffee full of extracts and bitterness which would sc.r.a.pe the throat of a Cossack.

Brillat-Savarin had something also to say on the subject of grinding coffee, his conclusion being that it was "better to pound the coffee than to grind it."

He refers to M. Du Belloy, archbishop of Paris, "who loved good things and was quite an epicure," and says that Napoleon showed him deference and respect. This may have been Jean Baptiste De Belloy, who, according to Didot, was born in 1709 and died in 1808, and, it is thought likely, was the inventor of the De Belloy pot.

Count Rumford was born in Woburn, Ma.s.s., in 1753. He was apprenticed to a storekeeper in Salem in 1766. He became an object of distrust among the friends of the cause of American freedom: and, on the evacuation of Boston by the Royal troops in 1776, he was selected by Governor Wentworth of New Hamps.h.i.+re to carry dispatches to England. He left England in 1802, and resided in France from 1804 until his death in 1814. In 1772, he had married, or rather, as he put it, he was married by, a wealthy widow, the daughter of a highly respectable minister and one of the first settlers at Rumford, now called Concord, New Hamps.h.i.+re.

It was from this town that he took his t.i.tle of Rumford when he was created a Count of the Holy Roman Empire in 1791. His first wife having died, he married in Paris, the wealthy widow of the celebrated chemist, Lavoisier; and with her he lived an extremely uncomfortable life until they agreed to separate.

In his essay on coffee and coffee making, Count Rumford gives us a good pen picture of the preparation of the beverage in England at the beginning of the nineteenth century. He says:

Coffee is first roasted in an iron pan, or in a hollow cylinder, made of sheet iron, over a brisk fire; and when, from the colour of the grain, and the peculiar fragrance which it acquires in this process, it is judged to be sufficiently roasted, it is taken from the fire, and suffered to cool. When cold it is pounded in a mortar; or ground in a hand-mill to a coa.r.s.e powder, and preserved for use.

Formerly, the ground Coffee being put into a coffee-pot, with a sufficient quant.i.ty of water, the coffee-pot was put over the fire, and after the water had been made to boil a certain time, the coffee-pot was removed from the fire, and the grounds having had time to settle, or having been fined down with isingla.s.s, the clear liquor was poured off, and immediately served up in cups.

Count Rumford thought it a mistake to agitate the coffee powder in the brewing process, and in this he agreed with De Belloy. His improvement on the latter's pot is described in chapter x.x.xIV. He was a coffee connoisseur; and as such was one of the first to advocate the use of cream as well as sugar for making an ideal cup of the beverage. He refers, though not by name, to De Belloy's percolation method and says, "Its usefulness is now universally acknowledged."

_A Few Definitions_

Just here, in order to a.s.sure a better understanding of the subject, it may be well to clear up sundry misconceptions regarding the words percolation, filtration, decoction, infusion, etc., by the simple expedient of definition.

A decoction is a liquid produced by boiling a substance until its soluble properties are extracted. Thus the coffee drink was first a decoction; and a decoction is what one gets today when coffee is boiled in the good old-fas.h.i.+oned way--as "mother used to make it."

Infusion is the process of steeping--extraction without boiling. It is extraction accomplished at any temperature below boiling, and is a general cla.s.sification of procedure capable of sub-division. As generally and correctly applied, it is the operation wherein hot water is merely poured upon ground coffee loose in a pot, or in a container resting on the bottom of the pot. In the strictest sense of the term, an infusion is also produced by percolation and filtration, when the water is not boiled in contact with the coffee.

Percolation means dripping through fine apertures in china or metal as in De Belloy's French drip pot.

Filtration means dripping through a porous substance, usually cloth or paper.

Percolation and filtration are practically synonymous, although a shade of distinction in their meaning has arisen so that often the latter is considered as a step logically succeeding the former. Accomplis.h.i.+ng extraction of a material by permitting a liquid to pa.s.s slowly through it is in fact percolation, whereas filtration of the resultant extract is effected by interposing in its path some medium which will remove solid or semi-solid material from it. Coffee-making practise has in itself so applied these terms that each is considered a complete process. Percolation is thus applied when the infusion is removed from the grounds immediately by dripping through fine perforations in the china or metal of which the device is constructed.

True percolation is not produced in the pumping "percolators" in which the heated water is elevated and sprayed over the ground coffee held in a metal basket in the upper part of the pot, the liquor being recirculated until a satisfactory degree of extraction has been reached.

Rather, the process is midway between decoction and infusion, for the weak liquor is boiled during the operation in order to furnish sufficient steam to cause the pumping action.

Filtration is accomplished when the ground coffee is retained by cloth or paper, generally supported by some portion of the brewing device, and extraction effected by pouring water on the top of the ma.s.s, permitting the liquid to percolate through, the filtering medium retaining the grounds.

_Patents and Devices_

From the beginning, the French devoted more attention than any other people to coffee brewing. The first French patent on a coffee maker was granted in 1802 to Den.o.be, Henrion, and Rauch for "a pharmacological-chemical coffee making device by infusion."

In 1802, Charles Wyatt obtained a patent in London on an apparatus for distilling coffee.

The first French patent on an improved French drip pot for making coffee "by filtration without boiling" was granted to Hadrot in 1806. Strictly speaking, this was not a filtering device, as it was fitted with a tin composition strainer, or grid. It was very like Count Rumford's percolator announced six years later, as will be seen by comparing the two in chapter x.x.xIV.

In 1815, Sene invented in France his _Cafetiere Sene_, another device to make coffee "without boiling."

About the year 1817, the coffee biggin appeared in England. It was simply a squat earthenware pot with an upper, movable, strainer part made of tin, after the French drip pot pattern. Later models employed a cloth bag suspended from the rim of the pot. It was said to have been invented by a Mr. Biggin; and Dr. Murray, of dictionary fame, seems to have become convinced of this gentleman's existence, although others have doubted it and thought the name was of Dutch origin, the article having been first made for Holland. It has been suggested that, in all probability, the name came from the Dutch word _beggelin_, to trickle, or run down. One thing is certain, coffee biggins came originally from France; so that if there was a Mr. Biggin, he merely introduced them into England. The coffee biggin with which Americans are most familiar is a pot containing a flannel bag or a cylindrical wire strainer to hold the ground coffee through which the boiling water is poured. The Marion Harland pot was an improved metal coffee biggin. The Triumph coffee filter was a cloth-bag device which made any coffee pot a biggin.

In 1819, Morize, a Paris tinsmith, invented a double drip, reversible coffee pot. The device had two movable "filters" and was placed bottom up on the fire until the water boiled, when it was inverted to let the coffee "filter" or drip through.

In 1819, Laurens was granted a French patent on the original pumping-percolator device, in which the water was raised by steam pressure and dripped over the ground coffee.

In 1820, Gaudet, another Paris tinsmith, invented a filtration device that employed a cloth strainer.

In 1822, Louis Bernard Rabaut was granted an English patent on a coffee-making device in which the usual French drip process was reversed by the use of steam pressure to force the boiling water upward through the coffee ma.s.s. Caseneuve, of Paris, was granted a patent on a similar device in France in 1824.

In 1825, the first coffee-pot patent in the United States was granted to Lewis Martelley on a machine "to condense the steam and essential oils and return them to the infusion."

In 1827, the first really practicable pumping percolator, as we understand the meaning today, was invented by Jacques-Augustin Gandais, a manufacturer of plated jewelry in Paris. The boiling water was raised through a tube in the handle and sprayed over the ground coffee suspended in a filter basket, but could not be returned for a further spraying.

In 1827, Nicholas Felix Durant, a manufacturer of Chalons-sur-Marne, was granted a French patent on a "percolator" employing, for the first time, an inner tube to raise the boiling water for spraying over the ground coffee.

In 1839, James Vardy and Moritz Platow were granted an English patent on a kind of urn "percolator", or filter, employing the vacuum process of coffee making, the upper vessel being made of gla.s.s.

By this time, the pumping percolator, working by steam pressure and by partial vacuum, was in general use in France, England, and Germany. And then began the movement toward the next stage in coffee making--filtration.

About this time (1840), Robert Napier (1791-1876) the Scottish marine engineer, of the celebrated Clyde s.h.i.+pbuilding firm of Robert Napier & Sons, invented a vacuum coffee machine to make coffee by distillation and filtration. The device was never patented; but thirty years later, it was being made in the works of Thomas Smith & Son (Elkington & Co., Ltd., successors) under the direction of Mr. Napier, the aged inventor.

The device consists of a silver globe, brewer syphon, and strainer, as ill.u.s.trated. It operates as follows: a half-cupful of water is put into the globe, and the gas flame is lighted. The dry coffee is put into the receiver, which is then filled up with boiling water. This will at once become agitated, and will continue so for a few minutes. When it becomes still, the gas flame is turned down, and clear coffee is syphoned over into the globe through the syphon tube, on the end of which, as it rests in the coffee liquid, there is a metal strainer covered with a filter cloth.

[Ill.u.s.tration: NAPIER VACUUM COFFEE MAKER]

[Ill.u.s.tration: NAPIER-LIST STEAM COFFEE MACHINE]