ROASTING AND GLAZING. 19 1 



roasted without the use of some water. In the proper 

 roasting of coffee a strong, well-distributed heat extend- 

 ing the entire length of the cylinder is imperative. The 

 cylinder should never be allowed to lie empty over the 

 fire for any length of time or become too hot before the 

 coffee is put in, as the beans will become mottled or 

 "specked" if poured in while in that condition, thus 

 detracting from the appearance and value of the roasted 

 coffee. 



An experienced roaster can readily discern when the 

 coffee is properly roasted, by the light bluish vapor 

 arising from the coffee, as well as by the smell of the 

 aromatic principle developed as it evaporates from the 

 cylinder at this stage of the operation, without even once 

 examining it during the process. A perfect " light roast " 

 should be free from specks and other blemishes, of a cin- 

 namon-brown color, even, uniform and oily in appearance, 

 much depending on the amount of this latter property 

 developed in the process, imparting as it does a pleasanter 

 and more agreeable aroma as the quantity is increased, 

 making the liquor blander and more mellow in the cup. 

 While a perfect high or "dark roast" when required 

 should be of a deep chestnut or chocolate-brown color, 

 oily and free from all burnt or scorched beans, as the 

 latter, no matter how few the number, invariably spoil 

 the flavor of the coffee in the infusion, irrespective of its 

 fineness or value. Over-roasting $ssipates the active 

 principle ^Caflfeine][Jtojwhich the coffee owes its refresh - 

 ing and stimulating properties while under-roasting 

 imparts to the infusion a raw, uncooked, grassy or 

 astringent flavor by not properly developing it. So that 

 the finest grades of coffee when imperfectly roasted that 

 is, be under or overdone yield an inferior liquor to the 

 poorer grades when properly roasted. As stated before, 



