"I began by investigating the mysteries of the kitchen; and this led to an examination into the different ways of making the beverage, including the use of many patent coffee-pots; the degree of fineness to which the coffee should be ground; the method and extent of roasting; the deterioration in quality after roasting; the best receptacle for the preservation of the aroma; and finally... a study of the varieties and qualities producing the best results. ...I have had an opportunity to verify impressions ...formed by observations made in some of the principal coffee producing and consuming countries."