An Account of the Cultivation And Manufacture of Tea in China Derived From Per
An Account of the Cultivation And Manufacture of Tea in China Derived From Per
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283 and the thermometer were placed in quicksilver, heated by an Argand lamp.
It required a heat of between 450° to 470° of Fahrenheit to produce any aroma, when the odour increased rapidly. At about 370° the coffee had not changed colour ; at 450° the aroma began to form, and at 470° the coffee charred. It is fami- liarly known that as coffee browns, and gives out its odour, a fatty substance is formed.
This experiment also shows that the art of roast- ing coffee is a delicate art ; a differen...ce of about 20° leaves it either raw and tasteless, or destroys the aroma altogether. This may be one reason why in England we so rarely meet with good coffee ; whereas on the Continent the art of roasting and making coffee is known to every common lackey : still it must be remembered that coffee is the be- verage of those countries ; and it is only fair to the English to say, that on the Continent it is as difficult to get boiling water for tea as it is to procure good coffee in England.
With respect to the principle on which the odour of coffee depends, we find in Brande's Chemistry that " Schrader endeavoured to ascertain the par- ticular principle to which the flavour and aroma of roasted coffee are due, by exposing each of the proximate principles of unroasted coffee separately to heat ; but he found that no one of them yielded any peculiar flavour ; and that the ligneous residue when roasted acquired as much of the characteristic 284 VOLATILE OIL, GUM, TANNIN.
What to read after An Account of the Cultivation And Manufacture of Tea in China Derived From Per?
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To quickly assess the difficulty of the text, read a short excerpt:
283 and the thermometer were placed in quicksilver, heated by an Argand lamp.
It required a heat of between 450° to 470° of Fahrenheit to produce any aroma, when the odour increased rapidly. At about 370° the coffee had not changed colour ; at 450° the aroma began to form, and at 470° the coffee charred. It is fami- liarly known that as coffee browns, and gives out its odour, a fatty substance is formed.
This experiment also shows that the art of roast- ing coffee is a delicate art ; a differen...ce of about 20° leaves it either raw and tasteless, or destroys the aroma altogether. This may be one reason why in England we so rarely meet with good coffee ; whereas on the Continent the art of roasting and making coffee is known to every common lackey : still it must be remembered that coffee is the be- verage of those countries ; and it is only fair to the English to say, that on the Continent it is as difficult to get boiling water for tea as it is to procure good coffee in England.
With respect to the principle on which the odour of coffee depends, we find in Brande's Chemistry that " Schrader endeavoured to ascertain the par- ticular principle to which the flavour and aroma of roasted coffee are due, by exposing each of the proximate principles of unroasted coffee separately to heat ; but he found that no one of them yielded any peculiar flavour ; and that the ligneous residue when roasted acquired as much of the characteristic 284 VOLATILE OIL, GUM, TANNIN.
What to read after An Account of the Cultivation And Manufacture of Tea in China Derived From Per?
You can find similar books in the "Read Also" column, or choose other free books by Ties2c20chinese20as20well20as20european203 to read onlineMoreLess
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