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Roasting Coffee
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Pick out the stones and black grains from the coffee, and if it is
green, let it dry in an oven, or on a stove, then roast it till it is a
light-brown, be careful that it does not burn, as a few burnt grains
will spoil the flavor of the whole.
White coffee need not be dried before roasting, and will do in less
time. Two pounds is a good quantity to roast for a small family. The
whites of one or two eggs, well beaten, and stirred in the coffee when
half cold, and well mixed through it, are sufficient to clear two
pounds, and is the most economical way of using eggs. It will answer
either for summer or winter. Some persons save egg shells for clearing
coffee. Many persons use coffee roasters,--but some old experienced
housekeepers think that the fine flavor flies off more than when done in
a dutch-oven, and constantly stirred.
If you are careful, it can be done very well in the dripping-pan of a
stove. Let the coffee get quite cold, and put it away either in a
canister or tight box, and keep it in a dry place. Coffee may be roasted
in a dripping-pan in a brick oven. After the bread is taken out, there
will be heat sufficient, put about two pounds in a pan, stir it a few
times--it will roast gradually, and if not sufficiently brown, finish in
a stove or before the fire. If you have a large family, by using several
pans, six pounds of coffee can thus be roasted, and but little time
spent on it.
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