THE TECHNOLOGIST. [August 1, 1864. 



CHEMICAL ANALYSIS OF COFFEE. 



Oxide of iron 



. 0-66 



Phosphoric acid 



. 13-59 



Sulphuric acid . 



. trace 



Chlorine . 



. 1-22 



Silicic acid 



. 3-58 



99-98 



According to the analysis of Payen, the unroasted coffee-berry has 

 the following composition : 



Moisture .... 

 Glucose and dextrine . 

 Nitrogenous matters . 

 Chlorogenate of caffeine, &c. 

 Fatty substances 

 Cellulose and woody fibre . 

 Mineral substances in ash . 

 Essential oil 



. 120 



. 15-5 



. 130 



3-5 to 5-8 



10 to 13-0 



. 34-0 



. 67 



003 



100-0 

 Or to define the percentage more closely, Ave may put it thus : 



Water .... 



12-000 



Caffeine, or theine . 



1-750 



Casein .... 



13-000 



Aromatie oil . 



0-002 



Sugar .... 



6500 



Gum .... 



9-000 



Fat 



12-000 



Potash, with a peculiar acid 



4-000 



"Woody fibre . 



35-048 



Mineral matter 



6-700 



100-000 



In another form this shows us 



Water 



Flesh-formers 

 Heat-givers 

 Mineral matter 



12-00 



14-75 



66-25 



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. 



