BEVERAGES 67 



all coffee plantations. The mucilaginous material left around 

 the berries after the removal of the pulp is in turn removed 

 by fermentation or soaking in water for a few hours. The 

 berries are then dried in the parchment. The term parchment 

 is applied to the tough, leathery skin surrounding the coffee 

 berry. Inside of the tough parchment is a very thin, filmy 

 layer of tissue closely adhering to the coffee berry and known 

 as the silver skin. The parchment and silver skin are re- 

 moved by coffee hulling machines and the berries are then 

 thoroughly cleaned by winnowing. Coffee may be handled 

 and sold either in the parchment or after hulling. For the 

 most part, however, coffee is hulled before being shipped for 

 the reason that hulling removes some of the useless material 

 and makes a saving in freight. 



In the process of roasting, coffee loses from 15 to 20 per 

 cent, in weight and gains from 30 to 50 per cent, in bulk ac- 

 cording to the degree or extent of roasting. Roasted coffee 

 has the following average composition: Water, i.i per cent.; 

 protein, 14 per cent, (including 1.2 per cent, caffein) ; fat, 

 14.5 per cent. ; nitrogen-free extract, 45.8 per cent. ; fiber, 19.9 

 per cent.; and ash, 4.7 per cent. About 25 per cent, of the 

 total solids in coffee is soluble in water. 



The temperature used in roasting coffee and the length of 

 the roasting period vary somewhat in different countries and 

 in different grades of coffee. All coffee users who buy the 

 unground roasted berry are familiar with the different shades 

 of brown which are characteristic of different brands and 

 grades of coffee. These browns range from almost black to an 

 extremely light shade of brown. It has been found by experi- 

 ence that in order to bring out the best flavor and aroma dif- 

 ferent lengths of time are required for roasting different grades 

 of coffee. Some require to be roasted nearly black, while 

 others, particularly Hawaiian coffee, would be nearly ruined 

 by overroasting. 



In the amount of coffee consumed, some of the most im- 



