PREPARING FOR USE. 245 



preserves the aroma until ground. When cool shake the 

 beans in a small sieve, so that they may not stick to- 

 gether, and put them in an air-tight canister until 

 required. 



A combination of one part Mocha, one part Rio and 

 two parts Java or Maracaibo will yield a heavy, rich, 

 strong-flavored coffee, but not as smooth and pleasing as 

 if the Rio were omitted, unless for those preferring it. 

 In other words, when a smooth and delicate flavored 

 beverage is required, use one-third Mocha and two-thirds 

 Java. When strong and heavy is desired, use Rio and 

 Maracaibo or temper the former by combining it with some 

 of the milder kinds. When a rich, smooth beverage is 

 desired, a combination of one-third Mocha and two-thirds 

 Java ; if a medium,, Java and Maracaibo or some other 

 good, mild grade. But when a heavy body and strong 

 flavor is required, a blend of Rio or Santos and Maracaibo 

 in equal proportions should be made. Good Maracaibo 

 being equal to many Javas and is constantly substituted 

 for it by unprincipled dealers, both wholesale and retail. 



A combination consisting of one-third Mocha and two- 

 thirds Java fresh roasted and fresh ground makes an 

 ideal cup of coffee. Two tablespoonfuls or one ounce of 

 this blend to each pint of boiling water produces a 

 beverage that cannot fail to suit the average taste. But 

 for consumers who prefer a heavy-bodied beverage a 

 combination of equal proportions of Santos, Caracas and 

 Maracaibo, will be found to yield a rich, heavy, pungent 

 and fragrant liquor. These quantities are intended for a 

 strong beverage, but where only a moderate degree of 

 strength is desired it is best to use only half these quan- 

 tities of coffee to the same quantity of water. 



Some recent experiments in Germany confirm the 

 opinion that coffee, which is an aid to digestion, should 



