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reepeet to the coffee of Java .—(East Indian 
Archipelago , vol. i. p. 497.) Coffee is im¬ 
proved by being kept; it then becomes 
of a paler colour. 
Mocha, or as it is commonly called, 
Turkey coffee, should be chosen of a green¬ 
ish light olive hue, fresh and new, free 
from any mustiness, the berries of a mid¬ 
dling size, clean, plump, and without any 
intermixture of sticks or other impurities. 
Particular care should be taken that it be 
not false packed. Good West India coffee 
should be of a greenish colour, fresh, free 
from any unpleasant smell, the berries small 
and unbroken. 
Coffee berries readily imbibe, exhalations 
from other bodies, and thereby acquire an 
adventitious and disagreeable flavour. Su¬ 
gar placed near coffee will, in a short 
time, so impregnate the berries, and injure 
their flavour, as to lower its value 10 or 
20 per cent. Dr. Moseley mentions, that 
a few bags of pepper, on board a ship 
from India, spoiled a whole cargo of coffee. 
“The roasting of the berry to a proper 
degree requires great nicety: the virtue 
and agreeableness of the drink depend upon 
it; an! both are often injured by the or¬ 
dinary method. Bernier says, when he 
was at Cairo, where coffee is so much 
used, he was assured by the best judges, 
that there were only two people in that 
great city who understood how to prepare 
it in perfection. If it be under done, its 
