i8o COFFEE 



in amount. It may be well to state here that investigators who have 

 detected caffeol suggest that coffee's dietetic value is due as much 

 to the presence of caffeol as to caffeine. 



Caffeine is identical with the alkaloid found in tea, where it is 

 called theine. More coffee is necessary to produce a cup of coffee 

 than the amount of tea to make a cup of tea ; since, weight for weight, 

 tea-leaves yield twice as much theine as coffee-beans do caffeine. 

 Coffee-grounds contain 13% of nutritious gluten. Eastern natives 

 drink these coffee grounds (as is also true of cacao) as well as the 

 decoction, and thereby obtain the full nutrition derivable from the 

 bean. Old ground coffee deteriorates so that it is best, when pos- 

 sible, to grind small quantities as needed by the consumer. 



The table of the general composition of the coffee-bean indicates 

 that nearly the entire saccharine-content of the bean disappears simul- 

 taneously with the roasting process. This is not true of chicory and 

 other cane-sugar yielding plants. Hence, the coloration of water by 

 a ground coffee clearly indicates adulteration as shown under the 

 section on "Detection of Coffee Sophistications." 



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