SIZE OF COFFEE BEANS. 901 



The following table, by Thorpe, ' indicates the variations in the size 

 of coffee beans: 



Number of seeds in a measure holdiiiy 50 yramu of water. 



Fine brown Java 187 



Fine Mysore 



Fine Neilgherry 203 



CostaRica '-- - 203 



Good ordinary Guatemala 207 



Good La Guayra - 210 



Good average Santos ". 213 



Fine long-berry Mocha - - 217 



Good ordinary Java 223 



Fine Ceylon plantation - , 225 



Good average Rio 236 



Medium plantation (Ceylon) 



Manilla 248 



Ordinary Mocha 270 



West African 313 



llio Coffees form a very large proportion of those consumed in the 

 United States. Judging from the above table, the Bio coffee bean is 

 considerably smaller than the Java and is approximately the size of 

 the Mocha. 



CHEMICAL COMPOSITION. 



Iii preparing the tables on the following pages, showing the compo- 

 sition of Coffees, the better known authorities have been consulted and 

 analyses have been selected which give the principal constituents of 

 the grades usually found in our markets. 



The estimation of the sucrose in sample No. 8712 was accidentally 

 omitted. Judging from other analyses made in the Division of Chemistry 

 the average per cent sugars given by Kouig is rather high. Consider- 

 able quantities of pure sucrose have been separated from coffees in the 

 course of these investigations. It has been definitely determined that 

 the soluble carbohydrates of coffee consist very largely of sucrose. 



The caffetannic acid in No. 8712 was estimated by a method described 

 on page 908. Many of the statements in regard to this constituent are 

 very indefinite; no description of the methods for its estimation could 

 be found in the literature accessible. 



1 Dictionary of Applied Chemistry, p. 578, 



