80 The Cultivation and Preparation of Coffee 



adhering to some of the beans, the sliding 

 weight on the lever should be pulled out 

 towards the operator, and this position fixed by 

 means of the set screw. The sliding feed door 

 should also be drawn out a little. Follow now 

 the results, and if the coffee is still discharged 

 with some of the pellicle on, the weight should 

 be pulled still further out the lever, and the 

 feed door opened to its full extent, these rules 

 being followed until the desired results are 

 obtained. With regard to the weight on the 

 lever, it has sometimes been found that the 

 weight supplied by the manufacturers is not 

 heavy enough, so if it is found that the pressure 

 exercised by the weight received with the 

 machine is not sufficient, other weights sho.vild 

 be added. The position of the weight will not 

 be the same for every kind of coffee for 

 instance, Maragogipe coffee is quite easily 

 shelled, requiring very little pressure or friction, 

 while Liberian coffee is very hard to shell. It 

 also depends on the condition of the coffee, for 

 if this is slightly damp, the parchment there- 

 fore not being quite crisp, much friction and 

 additional power are required for removing both 

 shells i.e., the parchment and the silver skin 

 and, further, it is when exercising pressure 

 for producing the necessary friction that the 

 coffee will also lose a good deal of its shape. 



