The Best and Most Essential 17th Century Coffee Equipment
17th Century Coffee Equipment The Iron and The Antimony was a far cry from the modern coffee roasting methods which focuses on precision, consistency, and repeatability. The Iron being the tools that were used back then to achieve the roast they were looking for and the Antimomy the hue of the roasted beans indicating the beans had reached that perfect roast to be strong enough to cover the taste of the water they had to use.
Here the forefathers of the coffee culture are seen roasting beans on open fires using long handled pans, so as they didn’t get scorched themselves.
Get To know the Humble Beginnings read Part 1
London Coffee Culture
An investigation into the fire, the social friction, and the grit of the 17th-century cup.
From the East to the Thames: The Evolution of the Pot
The story of coffee 17th Century Coffee Equipment is a story of migration. When coffee arrived in London, it didn’t come alone; it brought with it the specialized tools of the Ottoman Empire The most iconic was the Cezve (or Ibrik)—a long-handled copper pot designed to be nestled into hot sand or coals.
The “Turke” Pot Adaptation
Londoners, ever practical, took this design and adapted it for their coal-fired hearths. The long handle wasn’t just for style; it was a safety feature, allowing the “coffee boy” to reach into the intense heat of the fireplace without singeing his sleeves.
Why it matters today: Even in our modern world of pressurized steam and precision pour-overs, the basic physics of the “Turke” pot remains the most honest way to brew. It is the only method that treats coffee like a culinary decoction—boiling the grounds directly to create that thick, foamy texture that would eventually inspire the “crema” we hunt for in a modern espresso.
While the “Turke” pot was the star, there was a specific “London kit” that every proprietor needed. This 17th Century Coffee Equipment was rugged, built for coal fires, and designed for speed.
The 17th Century Coffee Equipment “Brew Kit”
The Copper ‘Turke’ Pot: Usually hammered copper with a tin lining. The long handle was essential for reaching into deep, open-flame hearths without burning the brewer’s hand.
The Iron Roasting Pan: A shallow, long-handled pan (often with a lid) used over a direct flame. Constant agitation was the only “technology” available to prevent the beans from turning to charcoal.
The Cooling Tray: Often just a large wooden or wicker flat basket. In the smoky air of London, getting the beans out of the pan and into the air was the only way to stop the roast.
The Ceramic Coffee Bowl: Before the “cup” had a handle, coffee was served in small, shallow bowls (often imported Chinese porcelain or local stoneware). You had to hold it by the rim to avoid burning your fingers—a slow, deliberate way to drink.
A Technical Comparisonof 17th Century Coffee Equipment and The Modern Equivalent
A quick little comparison chart to show how much (and how little) has changed.
1660s London Equipment
Modern Equivalent
The Difference
Iron Mortar & Pestle
Electric Burr Grinder
Manual labor vs. Micron precision.
Copper ‘Turke’ Pot
Espresso Machine
Atmospheric boiling vs. 9 bars of pressure.
Coal Hearth
Induction/Gas Hob
Unpredictable soot vs. Digital temperature control.
The Iron Spider The Hearth Roast
Before the coffee house, roasting was a domestic art. Beans were tossed in a three-legged “Iron Spider” skillet over open flames. The result was a smoky, uneven char that defined the rugged flavor of the 1650s home brew.
The White Iron Roaster Elford’s Innovation
London’s first “high-tech” leap. This tin-plated drum—known as White Iron—allowed beans to tumble evenly over charcoal. It trapped the precious “aromatic spirits” that open pans lost, bringing a new consistency to the city’s burgeoning coffee trade.
The Antimony Hue The Alchemist’s Finish
To the 17th-century eye, a pale roast was a weak roast. Londoners craved the Antimony Hue: a dark, glass-like sheen that resembled polished coal. This oily, deep finish was the hallmark of a potent, medicinal, and “sovereign” cup.
The Turkish “Ibrik” vs. The English Pot
The “English Pot” was tall and tapered to help the heavy sediment (from that powdery grind) settle at the bottom. This is where the iconic “coffee house silhouette” began.
The Brass “Cofee-Mill”
In 1660, you didn’t “grind” for espresso; you “pounded” or used a hand-cranked Turkish mill. It produced a powder so fine it was almost like flour, which contributed to the thick, silty body of the London brew.
How to Spot a 17th-Century Dark Roast Today The Antimony Hue
Look for “Antimony” in the bag. A true 17th-century style roast isn’t just dark; it’s glassy. If the beans are matte or dry, they are too modern. You want a “High Italian” or “French” roast where the oils have migrated to the surface, creating a mirror-like sheen that would have made an alchemist proud.
The Final Narrative: Grinding & Brewing
The Powder and the Pot
To drink coffee in 1650s London was to embrace the sediment. Without modern burr grinders, the “means” of the era was the Brass Mill—originally a spice grinder adapted to pulverize beans into a fine, flour-like dust.
This powder was boiled in a hammered copper Ibrik, a method inherited from the Ottoman trade. However, as the London Coffee House grew into a social institution, the “means” evolved. The tall, elegant Pewter Pot was introduced, designed with a tapered body to allow that heavy, silty grind to settle at the bottom, finally offering a “cleaner” cup to the debating scholars of the city.
At a Glance: The London Series (Part III)
The Roast:
The Iron Spider: Primitive, open-hearth roasting that produced a smoky, uneven char.
The White Iron Roaster: The 1660s “tech” breakthrough. A tin-plated drum that preserved the bean’s aromatic oils.
The Antimony Hue: The 17th-century gold standard—a dark, oily, mirror-like finish.
The Means:
The Grind: Beans were pulverized into a fine powder using brass spice mills.
The Brew: A transition from the copper Turkish Ibrik to the tall English Pewter Pot, designed to settle the heavy silt.
Editor’s Final Note: Modern specialty coffee often fears the “dark roast,” but to the 17th-century Londoner, the oil and the char were signs of medicinal potency and true luxury.
