Neiv Method of Polishing Coffee 85 



say the appearance of the coffee after being 

 polished in the Phosphor Bronze Machines is 

 bright and most natural, but whether coffee 

 thus treated has any advantage over the same 

 coffee polished by the ordinary process that is, 

 in an iron machine that, of course, I am not 

 in a position to say; but it would be very 

 interesting if someone took the matter up and 

 analysed a sample of coffee treated in the 

 Phosphor Bronze Polisher and another sample 

 treated in an Iron Polisher. As mentioned 

 before, the Smout Peelers certainly heat the 

 coffee whilst peeling and polishing, and I claim 

 that by exercising excessive pressure on the 

 coffee the oil, or fatty contents,* are brought to 

 the surface of the beans, and I have been 

 wondering if the phosphoric action of the metal 

 would have any detrimental effect on the coffee. 

 Of course it is a well-known fact that coffee 

 polished in the Smout Peelers does not retain 

 the polish so long as coffee treated in the 

 Okrassa Improved Patent Peeler and Polisher, 

 because by the simple though effective method 

 introduced in this latter machine cool air is 

 circulated between the internal parts, whereby 

 they are kept quite cool. I am of the opinion 

 that if the polishing compartment of the 



* According to Dr. lire, coffee contains vegetable fibrine, fatty matter, 

 coffeine and legumine. 



