Syrupus Coffeae (N. F.)—Syrup of Coffee.

Botanical name: 

Related entry: Caffea.—Coffee

Preparation.—"Coffee, roasted, two hundred and fifty grammes (250 Gm.) [8 ozs. av., 358 grs,.]; sugar, seven hundred and fifty grammes (750 Gm.) [1 lb. av., 10 ozs., 199 grs.]; water, a sufficient quantity. Introduce the coffee, reduced to a moderately coarse powder, into a suitable vessel; pour upon it five hundred cubic centimeters (500 Cc.) [16 fl℥, 435♏] of boiling water, then cover it well, and boil for 5 minutes. Allow it to become cold, keeping the vessel well covered; strain off the liquid and pass enough water through the strainer to make the strained liquid, when cold, measure five hundred cubic centimeters (500 Cc.) [16 fl℥, 435♏]. In this dissolve the sugar, by agitation, without heat, and strain through muslin. Note.—It is recommended that a mixture of equal parts of the commercial varieties of coffee, known as 'Java' and 'Mocha,' be employed for this purpose. The coffee may also be exhausted by percolation, but special arrangements are then necessary to maintain the menstruum at the proper temperature"—(Nat. Form.).

Uses.—Two tablespoonfuls of this syrup, to a cup of boiling water or milk, will make a cup of good coffee. It is much used in soda water and mineral waters, in which it may be less concentrated, and be diluted with simple syrup (Amer. Jour. Pharm., Vol. XXVIII, p. 372).

King's American Dispensatory, 1898, was written by Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D.