ROASTED COFFEE BLENDS. 225 



Owing to the wide difference in the age, weight and 

 texture of coffees they should never be blended in the 

 raw or natural state, as old and dry coffees require a 

 shorter time to roast than new and moist ones, the same 

 rule applying to what are known in trade as " mild" and 

 " strong" coffees, as one will be but half roasted or 

 roasted only when the former is roasted or burned, thus 

 imparting to the combination a raw, uncooked or burned 

 flavor, as the case may be. The best way is to roast or 

 have roasted the coffee intended for the blend in different 

 cylinders, then mix and cover them up tightly immedi- 

 ately after roasting, in order that the differing characters 

 and flavors may exchange and assimilate freely while the 

 pores are still open to receive them. 



nto.^jSi:'E}x> OOFM^BJEJ :BX^Eiivr>jS. 



No. 1. — (Low-priced), May be made from a fair Rio 

 and Santos, low-grade Maracaibo or other mild sort, in 

 the proportions of half and half, or, when three or more 

 varieties are used, in equal quantities. 



No. 2. — (Medium). Is composed of equal quantities 

 of a large white-bean Santos and Cucuta Maracaibo or 

 other standard mild growth, the whole being strength- 

 ened by the addition of one part choice Rio, if con- 

 sidered too weak in body. 



No. 3. — (Choice). When a really rich, smooth, 

 mellow beverage is desired a combination, composed of 

 one-third Arabian Mocha and two-thirds Preanger Java 

 will yield the desired results. While a liquor equally 

 as good, if not more popular, may be obtained from 

 equal parts of Cucuta or Merida, Maracaibo, Aden, 

 Mocha and Preanger Java, particularly when fresh roasted. 



