 | Agriculture - 1866 - 546 pages
...of a brown-black color ; untransparent it always is, somewhat like chocolate thinned with water; aud this want of clearness in coffee so prepared does...destroyed. In the other methods of making coffee, more than the half of the valuable parts of the berries remains in the "grounds," and is lost. To judge as favorably... | |
 | 1866 - 768 pages
...contained in the roasted coffee. The beverage when ready ought to be of a brownblack color; untransparcnt it always is, somewhat like chocolate thinned with...destroyed. In the other methods of making coffee, more than the hah'' of the valuable parts of the berries remains in the " grounds," and is lost. To judge as... | |
 | James Samuelson, Henry Lawson, William Sweetland Dallas - Science - 1866 - 584 pages
...part contained in the roasted coffee. The beverage when ready ought to be of a brown-black colour; untransparent it always is, somewhat like chocolate...grounds, but from a peculiar fat resembling butter, about 12 per cent, of which the berries contain, aud which, if over-roasted, is partly destroyed. In the... | |
 | James Samuelson, Henry Lawson, William Sweetland Dallas - Science - 1866 - 594 pages
...part contained in the roasted coffee. The beverage when ready ought to be of a brown-black colour; untransparent it always is, somewhat like chocolate...this want of clearness in coffee so prepared does not como from the fine grounds, but from a peculiar fat resembling butter, about 12 per cent, of which... | |
 | Alex Brown - Coffee - 1880 - 276 pages
...contained in the roasted coffee. ' ' The beverage, when ready, ought to be of a brown black colour ; untransparent it always is, somewhat like chocolate...grounds, but from a peculiar fat resembling butter, about 12 per cent of which the berries contain, and which, if over roasted, is partly destroyed. In the other... | |
 | John Michels - Science - 1880 - 364 pages
...brown black color, somewhat like chocolate thinned with water; this want of clearness in coffee thus prepared, does not come from the fine grounds, but from a peculiar fat resembling butter, about 12 per cent, ol the amount the berries contain, and which, if over roasted, is partly destroyed. In... | |
 | Pharmacy - 1866 - 774 pages
...a brown-black colour : untransparent it always is, somewhat like chocolate thinned with water; end this want of clearness in coffee so prepared does...grounds, but from a peculiar fat resembling butter, about 12 per cent, of which the berries contain, and which, if over-roasted, is partly destroyed. In the... | |
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The beverage when ready ought to be of a brownblack color; untransparcnt it always is, somewhat like chocolate thinned with water; and this want of clearness in coffee so prepared does not come from the fine grounds, but from a peculiar fat resembling... 