Eureka Reporter | 1904-09-09 | Page 2 | Testing Coffee for Genuineness

testing coffee for genuineness genuine roasted coffee no matter what quality will not impart its color to cold water nor will the bean lose its smooth surface or hard tough con sis tency when subjected to a of any duration whereas chicory and other imitations become soft and spongy when soaked and render the water muddy that it Is only feces to give the suspect a bath to de termine its genuineness of course the bean must be tried before grind ing and the water must be cold otherwise the test will not be conclusive