24 



In another form this shows us : 



Water 12.00 



Flesh-formers 1475 



Heat-givers 66 -25 



Mineral matter 7'00 



100-00 



As gluten is only very sparingly soluble in boiling water, 

 in the usual way of making coffee the flesh-formers are 

 thrown away with the dregs ; the addition of a little soda to 

 the water partly prevents this waste. 



The various components in one pound of coffee will be 



oz. grs. 



Water 1 407 



Caffeine, or theine 122 



Casein, or cheese . . . . . 2 35 



Aromatic oil . . . . 1J 



Gum . . . . . . . 1 192 



Sugar -,.. . ; -. : . . .' . 1 17 

 Fat . - . , ; , ... . . 1 402 



Potash . . ... . . 280 



Woody fibre . . . . .' ... 5 262 



Mineral matter . . . . . . 1 31 

 The part roasted is the albumen, which is of a hard, horny 

 consistence ; and Lindley remarks that it is probable that 

 the seeds of other plants of this or the stellate order, whose 

 albumen is of the same texture, would serve as a substitute. 

 This would not be the case with those with fleshy albumen. 

 Coffee loses in weight by roasting, but gains in bulk in 

 proportion to the heat applied. 



Pay en found the following amount of nitrogen in 100 parts 

 dried : 



nitrogen. ash. 



Martinique . . 2 '46 . 5 '00 

 Bourbon . . . 2-54 . 4'66 

 Mocha . . . 2-49 . 7'84 



