XTXII. 



>Y the combination of different varieties of coffee 

 much better results are sometimes obtainable 

 than when one variety is used alone, but in the 

 mixing or blending of two or more kinds together, 

 several points have to be studied, such as the age, grade, 

 body, flavor, appearance, and affinity of the coffees to be 

 combined. The public taste for certain flavored coffees, 

 like that of tea, being an acquired one, it behooves the 

 dealer to first study and learn the taste of his customers 

 before catering to it. 



The successful blending of coffees may be easily 

 accomplished if only a fair knowledge of the merits and 

 general character of the coffees be possessed by the 

 dealer ; but tastes differ so widely that it is next to im- 

 possible to give any fixed formulas for any specific com- 

 binations. For this reason the following blends are only 

 given for the purpose of conveying some idea as to what 

 coffees assimilate best in combination and also ascertain 

 what body, strength and flavor is required by the cus- 

 tomer or customers before preparing the combination; 

 but a taste for any fairly good blend of coffees may be 

 cultivated in the customer with time. And as no 

 definite formulas can be given for combining two or 

 more varieties of coffee, the dealer must study the taste 

 and requirements of his trade, noting its peculiarities and 



