All about coffee by William H. Ukers

1750. Fresh chicory[183] contains about 77 percent water, 7.5 gummy

519 words | Chapter 72

matter, 1.1 of glucose, 4.0 of bitter extractive, 0.6 fat, 9.0 cellulose, inulin and fiber, and 0.8 ash. Pure roasted chicory[184] contains 74.2 percent water-soluble material, comprised of 16.3 percent water, 26.1 glucose, 9.6 dextrin and inulin, 3.2 protein, 16.4 coloring matter, and 2.6 ash; and 25.8 percent insoluble substances, namely, 3.2 percent protein, 5.7 fat, 12.3 cellulose, and 4.6 ash. The effect of roasting upon chicory is to drive off a large percentage of water, increasing the reducing sugars, changing a large proportion of the bitter extractives and inulin, and forming dextrin and caramel as well as the characteristic chicory flavor. The cereal substitutes contain almost every type of grain, mainly wheat, rye, oats, buckwheat, and bran. They are prepared in two general ways, by roasting the grains, or the mixtures of grains, with or without the addition of such substances as sugar, molasses, tannin, citric acid, etc., or by first making the floured grains into a dough, and then baking, grinding, and roasting. Prior to these treatments, the grains may be subjected to a variety of other treatments, such as impregnation with various compounds, or germination. The effect of roasting on these grains and other substitutes is the production of a destructive distillation, as in the case of coffee; the crude fiber, starches, and other carbohydrates, etc., being decomposed, with the production of a flavor and an aroma faintly suggesting coffee. The number, of other substitutes and imitations which have been employed are too numerous to warrant their complete description; but it will prove interesting to enumerate a few of the more important ones, such as malt, starch, acorns, soya beans, beet roots, figs, prunes, date stones, ivory nuts, sweet potatoes, beets, carrots, peas, and other vegetables, bananas, dried pears, grape seeds, dandelion roots, rinds of citrus fruits, lupine seeds, whey, peanuts, juniper berries, rice, the fruit of the wax palm, cola nuts, chick peas, cassia seeds, and the seeds of any trees and plants indigenous to the country in which the substitute is produced. Aside from adulteration by mixing substitutes with ground coffee, and an occasional case of factitious molded berries, the main sophistications of coffee comprise coating and coloring the whole beans. Coloring of green and roasted coffees is practised to conceal damaged and inferior beans. Lead and zinc chromates, Prussian blue, ferric oxid, coal-tar colors, and other substances of a harmful nature, have been employed for this purpose, being made to adhere to the beans with adhesives. As glazes and coatings, a variety of substances have been employed, such as butter, margarin, vegetable oils, paraffin, vaseline, gums, dextrin, gelatin, resins, glue, milk, glycerin, salt, sodium bicarbonate, vinegar, Irish moss, isinglass, albumen, etc. It is usually claimed that coating is applied to retain aroma and to act as a clarifying agent; but the real reasons are usually to increase weight through absorption of water, to render low-grade coffees more attractive, to eliminate by-products, and to assist in advertising. METHODS OF ANALYSIS OF COFFEES[185] (_Official and Tentative_) (Sole responsibility for any errors in compilation or printing of these methods is assumed by the author.) GREEN COFFEE

Chapters

1. Chapter 1 2. CHAPTER I 3. CHAPTER II 4. CHAPTER III 5. INTRODUCTION OF COFFEE INTO WESTERN EUROPE 6. CHAPTER V 7. CHAPTER VI 8. CHAPTER VII 9. CHAPTER VIII 10. CHAPTER IX 11. CHAPTER X 12. CHAPTER XI 13. INTRODUCTION OF COFFEE INTO NORTH AMERICA 14. CHAPTER XIII 15. CHAPTER XIV 16. CHAPTER XV 17. CHAPTER XVI 18. CHAPTER XVII 19. CHAPTER XVIII 20. CHAPTER XIX 21. CHAPTER XX 22. CHAPTER XXI 23. CHAPTER XXII 24. CHAPTER XXIII 25. CHAPTER XXIV 26. CHAPTER XXV 27. CHAPTER XXVI 28. CHAPTER XXVII 29. CHAPTER XXVIII 30. CHAPTER XXIX 31. CHAPTER XXX 32. CHAPTER XXXI 33. CHAPTER XXXII 34. CHAPTER XXXIII 35. CHAPTER XXXIV 36. CHAPTER XXXV 37. CHAPTER XXXVI 38. CHAPTER I 39. 3. The foreign forms are unstressed and have no _h_. The original _v_ or 40. CHAPTER II 41. introduction of coffee into Martinique, with particular reference to 42. 1840. In 1852 coffee cultivation was begun in Salvador with plants 43. CHAPTER III 44. 1517. The drink continued its progress through Syria, and was received 45. INTRODUCTION OF COFFEE INTO WESTERN EUROPE 46. 1576. He was the first European to mention coffee; and to him also 47. 1671. It was written in Latin by Antoine Faustus Nairon (1635-1707), 48. CHAPTER V 49. introduction to France. 50. CHAPTER VI 51. CHAPTER VII 52. CHAPTER VIII 53. CHAPTER IX 54. CHAPTER X 55. 1665. It was a ten-page pamphlet, and proved to be excellent propaganda 56. 1675. It forbade the coffee houses to operate after January 10, 1676. 57. 1783. Among the most notable members were Johnson, the arbiter of 58. chapter XXXII)] 59. CHAPTER XI 60. 1657. One account says that a decoction, supposed to have been coffee, 61. INTRODUCTION OF COFFEE INTO NORTH AMERICA 62. 1691. Twenty-seven years later, his widow, Mary Gutteridge, petitioned 63. CHAPTER XIII 64. CHAPTER XIV 65. 1700. Watson, in one place in his _Annals_ of the city, says 1700, but 66. 1766. Here, too, for several years the fishermen set up May poles. 67. CHAPTER XV 68. CHAPTER XVI 69. chapter XV, destroyed Ceylon's once prosperous coffee industry. As it 70. 1. under surface of affected leaf, x 1/2; 2, section through same 71. CHAPTER XVII 72. 1750. Fresh chicory[183] contains about 77 percent water, 7.5 gummy 73. 1. _Macroscopic Examination--Tentative_ 74. 2. _Coloring Matters--Tentative_ 75. 3. _Macroscopic Examination--Tentative_ 76. 4. _Preparation of Sample--Official_ 77. 5. _Moisture--Tentative_ 78. 6. _Soluble Solids--Tentative_ 79. 7. _Ash--Official_ 80. 8. _Ash Insoluble in Acid--Official_ 81. 9. _Soluble and Insoluble Ash--Official_ 82. 10. _Alkalinity of the Soluble Ash--Official_ 83. 11. _Soluble Phosphoric Acid in the Ash--Official_ 84. 12. _Insoluble Phosphoric Acid in the Ash--Official_ 85. 13. _Chlorides--Official_ 86. 14. _Caffein--The Fendler and Stüber Method--Tentative_ 87. 15. _Caffein--Power-Chestnut Method--Official_ 88. 16. _Crude Fiber--Official_ 89. 17. _Starch--Tentative_ 90. 18. _Sugars--Tentative_ 91. 19. _Petroleum Ether Extract--Official_ 92. 20. _Total Acidity--Tentative_ 93. 21. _Volatile Acidity--Tentative_ 94. 22. _Protein_ 95. 23. _Ten Percent Extract--McGill Method_ 96. 24. _Caffetannic Acid--Krug's Method_[187] 97. CHAPTER XVIII 98. 114. Her principal food was coffee, of which she took daily as many 99. 3. Typewriting 100. 5. Opposites St. St. St. None 2.5-3 Next 101. 6. Calculation St. St. St. None 2.5 Next 102. 8. Cancellation Ret. ? St. None 3-5 No 103. 9. S-W illusion 0 0 0 104. 13. General health and conditions of 105. CHAPTER XIX 106. CHAPTER XX 107. 1875. The lowest annual production was 20,280,589 pounds in 1818. The 108. 1919. Only 2,200 pounds were produced in 1917. However, the climate and 109. CHAPTER XXI 110. CHAPTER XXII 111. 1723. Seven years later, 472,000 pounds were shipped; and in 1732-33 112. 5. Belgium 11.06 10. France 7.74 113. 1919. The imports in 1913 were more than 40,000,000 pounds, in 1914 more 114. CHAPTER XXIII 115. 1. From Cucuta, it travels thirty-five miles by railroad to Puerto 116. 2. At Puerto Villamizar it is loaded into small, flat-bottomed, steel 117. 3. At Encontrados the cargo is loaded on river steamboats more or less 118. 4. At Maracaibo it is taken by ocean vessel, which either carries it 119. 1919. Seats are now (1922) worth about $6,000. 120. CHAPTER XXIV 121. 1890. Ceylon coffees are classified commercially as "native", 122. CHAPTER XXV 123. CHAPTER XXVI 124. CHAPTER XXVII 125. 1. Charge interest on the net amount of the total investment at the 126. 2. Charge rental on real estate or buildings at a rate equal to 127. 3. Charge, in addition to what is paid for hired help, an amount 128. 4. Charge depreciation on all goods carried over on which a less 129. 5. Charge depreciation on buildings, tools, fixtures, or anything 130. 7. Charge all fixed expenses, such as taxes, insurance, water, 131. 8. Charge all incidental expenses, such as drayage, postage, office 132. 9. Charge losses of every character, including goods stolen, or 133. 12. When it is ascertained what the sum of all the foregoing items 134. 13. Take this percent and deduct it from the price of any article 135. 14. Go over the selling prices of the various articles and see what 136. CHAPTER XXVIII 137. introduction of Ariosa by John Arbuckle in 1873. Some of the early 138. 1. The intrinsic desirability of coffee--the actual pleasure to be 139. 2. That it is delightful medium for social intercourse--part of the 140. 3. That its proper service is a badge of social distinction--the mark of 141. CHAPTER XXIX 142. chapter XXIII, telling how green coffees are bought and sold. 143. 1911. The complete story of the growth of this most important coffee 144. CHAPTER XXX 145. 1919. In 1920, there was a falling off to 137,000,000 pounds, and it may 146. 1902. John Wilde died in 1914. 147. 1848. Among them were: Beard & Cummings. 281 Front Street; Henry B. 148. 1899. The business was incorporated by his children under the same name 149. 1875. Then he was a clerk for Park & Tilford, office man with Arbuckle 150. 1888. James S. Sanborn died in 1903, and Charles E. Sanborn died two 151. 1851. Calvin Durand entered the firm in 1879, and the name was changed 152. 1911. Durand & Kasper merged, 1921, with Henry Horner & Co. and McNeil & 153. 1882. Mr. Blair retired in 1913, and W.S. Rice was elected president. He 154. 1919. O.S.A. Sprague died in 1909, Ezra J. Warner Sr. in 1910, and 155. 1919. Since that time, his son, Jerome J., has carried on the business, 156. 1919. In this year a new corporation, called the Heekin Company, was 157. 1896. The business was incorporated in 1901 as the J.G. Flint Co., with 158. 1878. Henry A. continued the business until 1881, when Francis Widlar 159. 1921. The firm first roasted coffee in 1891. Prior to that time it had 160. 1916. The business is now (1922) carried on by W.E. and Jay E. Tone. 161. CHAPTER XXXI 162. 1869. A wool concern engaged him as buyer, and for about six years he 163. CHAPTER XXXII

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