all kinds or grades of coffee should be 
roasted alike. In order to develop 
the highest aroma, Mocha coffee 
should be roasted until it becomes a 
reddish yellow, and has lost 15 per 
cent of its weight. Martinique coffee 
should be roasted to a chestnut brown, 
with a loss of 20 percent in weight; 
Bourbon to a light bronze and a loss 
in weight of 18 percent. 
The various coffee drinks prepared 
differ very widely in quality. This is 
dependent upon the varying methods 
employed in making them. The fol- 
lowing method is highly recommended. 
It is advised to purchase a good qual- 
ity of the unroasted beans and proceed 
as follows: 
1. Sorting Berries. — Carefully remove 
bad berries, dirt, husks, stones, and 
other foreign matter usually present in 
larger or smaller quantities. 
2. Roasting. — Roast as indicated 
above. Coat the hot beans with sugar 
to retain the aromatic principles; cool 
rapidly and keep in a dry place. 
3. Grinding. — Grind fine just before 
the coffee is to be made. 
4. Preparing the Coffee. — Coffee is us- 
ually made according to three methods; 
by infiltration, by infusion, and by boil- 
ing. Coffee by infiltration is made by 
allowing boiling water to percolate 
through the ground coffee. It is stated 
that much of the aroma is lost by this 
method. In the second process boil- 
ing water is poured upon the ground 
coffee and allowed to stand for some 
time. This gives a highly aromatic but 
comparatively weak coffee. In the 
third process the coffee is boiled for 
about five or ten minutes. This gives 
a strong coffee, but much of the aroma 
is lost. Since these methods do not 
give an ideal coffee an eminent author- 
ity recommends a fourth, as follows: 
For three small cups of coffee take one 
ounce of finely ground coffee. Place 
three-fourths of this in the pot of boil- 
ing water and boil for five or ten min- 
utes; then throw in the remaining one- 
fourth and remove from the fire at once, 
stirring for one minute. The first por- 
tion of the coffee gives strength, the 
second the flavor. It is not advisable 
to filter the coffee as it is apt to mod- 
ify the aroma. Allow it to stand until 
the grounds have settled. 
Coffee is very frequently adulterated, 
especially ground coffee. It is stated 
that the beans have been adulterated 
with artificial beans made of starch or of 
clay. It is not uncommon to find peb- 
bles which have been added to increase 
the weight. Most commonly the beans 
are not carefully hulled and sorted so 
that aconsiderable percentage of spoiled 
beans and hulls are present. The cof- 
fee plant seems to be quite susceptible 
to the attacks of various pests. The 
coffee blight is a microscopic fungus 
{Hemileia vastatrix) very common in 
Ceylon which has on several occasions 
almost entirely destroyed the coffee 
plantations. The coffee borer is the 
larva of a coleopter {Xylotrechus quad- 
ripes) which injures and destroys the trees 
by boring into the wood. The pest is 
most abundant in India, while another 
borer (Areocerus coffees) is common in 
South Africa. Another destructive 
pest is the so-called coffee bug (Le- 
ca?iium coffees). 
Ground coffee is adulterated with a 
great variety of substances. The 
roasted and ground roots of chicory 
{Cichorium intybus), carrot {Daucus car- 
ota), beet {Beta vulgaris), are very 
much used. The rush nut (Cyperus es- 
culentus), and peanut are also used. A 
large number of seeds are used for 
adulterating purposes, as corn, barley, 
oats, wheat, rye, and other cereals; 
further, yellow flag, gray pea, milk 
vetch, astragalus, hibiscus, holly, Span- 
ish broom, acorns, chestnuts, lupin, peas, 
haricots, horse bean, sun flower, seeds of 
gooseberry and grape. The seeds of 
Cassia occidentalisknown as "wild coffee" 
are used as a substitute for coffee in 
Dominica and are said to have a flavor 
equal to that of true coffee. Sacca or 
Sultan coffee consists of the husks of 
the coffee berry, usually mixed with 
coffee and said to improve its flavor. 
In Sumatra an infusion is made of the 
coffee leaves or the young twigs and 
leaves. This is said to produce a re- 
freshing drink having the taste and 
aroma of a mixture of coffee and tea. 
Efforts have been made, especially in 
England, to introduce leaf coffee with 
but little success. 
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