The Arabians, when they take their coffee off the fire, immediately
wrap the vessel in a wet cloth, which fines the liquor instantly,
makes it cream at the top, and occasions a more pungent steam, which
they take great pleasure in snuffing up as the coffee is pouring into
the cups. They, like all other nations of the East, drink their
coffee without sugar.
People of the first fashion use nothing but Sultana coffee, which is
prepared in the following manner: Bruise the outward husk or dried
pulp, and put it into an iron or earthen pan, which is placed upon a
charcoal fire; then keep stirring it to and fro, until it becomes a
little brown, but not of so deep a color as common coffee; then throw
it into boiling water, adding at least the fourth part of the inward
husks, which is then boiled together in the manner of other coffee.
The husks must be kept in a very dry place, and packed up very close,
for the least humidity spoils the flavor.
The liquor prepared in this manner is esteemed preferable to any
other. The French, when they were at the court of the king of Yemen,
saw no other coffee drink, and they found the flavor of it very
delicate and agreeable.
There was no occasion to use sugar, as it had no bitter taste to
correct.
Coffee is less unwholesome in tropical than in other climates.
In all probability the Sultana coffee can only be made where the tree
grows; for, as the husks have little substance if they are much
dried, in order to send them to other countries, the agreeable flavor
they had when fresh is greatly impaired.
