In order that coffee may retain all those aromatic particles which give to that beverage its excellent qualities, nothing more is necessary than to prevent all internal motions among the particles of that liquid; by preventing its being exposed to any change of temperature, either during the time employed in preparing it or afterwards, till it is served up. This may be done by pouring boiling water on the coffee in powder; and as all kinds of agitation is very detrimental to coffee, not only when made, but also while it is making, it is evident that the method formerly practised, that of putting the ground coffee into a coffee-pot with water, and boiling them together, must be very defective, and must occasion a very great loss. But that is not all, for the coffee which is prepared in that manner can never be good, whatever may be the quantity of ground coffee that is employed. The liquor may no doubt be very bitter, and it commonly is so; and it may possibly contain something that may irritate the nerves,--but the exquisite flavour and exhilarating qualities of good coffee will be wanting. Coffee may easily be too bitter, but it is impossible that it should ever be too fragrant. The very smell of it is reviving, and has often been found to be useful to sick persons, and especially to those who are afflicted with violent head-aches. In short, every thing proves that the volatile aromatic matter, whatever it may be, that gives flavour to coffee, is what is most valuable in it, and should be preserved with the greatest care, and that in estimating the strength or richness of that beverage, its fragrance should be much more attended to than either its bitterness or its astringency. One pound avoirdupois, of good Mocha coffee, which, when properly roasted and ground, weighs only thirteen ounces, serves for making fifty-six full cups of very excellent coffee. The quantity of ground coffee for one full cup, should not be less than 108 grains troy, which is rather less than a quarter of an ounce. This coffee, when made, fills a coffee-cup of the common size quite full. In making coffee, several circumstances must be carefully attended to: in the first place, the coffee must be ground fine, otherwise the hot water will not have time to penetrate to the centres of the particles; it will merely soften them at their surfaces, and passing rapidly between them, will carry away but a small part of those aromatic and astringent substances on which the goodness of the liquor entirely depends. In this case the grounds of the coffee are more valuable than the insipid wash which has been hurried through them, and afterwards served up under the name of coffee.