MODERN MACHINERY. 307 



When the roasted coffee is discharged from the roaster 

 it is very hot, and in order to preserve its color, it must 

 be cooled very quickly. The quicker it is cooled the 

 better it is. Formerly, the roasted coffee was cooled by 

 dashing water over it and stirring it about in a box. 

 The modern way, however, of cooling the roasted coffee 

 is to allow it to drop from the roaster into a box, which 

 is made of sheet steel and has a false bottom of perforated 

 steel. This box with the roasted coffee in it is con- 

 nected [with an exhaust fan which exhausts the heat 

 from the coffee, and cools it in a few minutes. The 

 illustration here shown will explain how the coffee is 

 cooled by this method, and how, also, the stones are 

 removed from it. 



