PREPARATION OF THE COFFEE-BEAN 129 



proportion to the length of time they have been ground. Raw coffees, 

 however, improve with age if stored in a dry place. 



(2) Europe: — Ordinarily the treatment is similar to the method 

 practiced in this country. I may add that, in India and sometimes 

 in Europe, a quantity of lard is placed in the roaster to cover the 

 surfaces of the beans with a slight coating which prevents the evapora- 

 tion of the essential oil. Another practice consists in sprinkling 

 sugar over the coffee when taken from the roaster. It is unquestion- 

 ably preferable, however, not to utilize either of these means. 



