| Show WHY COFFEE IS 15 BAD among the chief adulterations adulte rations of coffee Is that with chickory which can be detected by throwing the ground coffee into cold water when the chickory will sink shik rapidly and color the water the ground cot fee floats imparting no color A bogus coffee imported from germany shows the structure of genuine coffee but the tat fat globules glo bules which are always abundant in pure coffee and ether extract velch is 14 per cent in pure coffee was less than 1 per cent it was evident that this coffee has been treated tor for the manufacture of coffee extract after which the grains were roasted a second time with the addition of a little sugar to cover the berries with a deceptive glazing the dark color of the beans was due to the second roasting roasted imitation coffee may usually be very easily detected As a rule genuine roasted coffee will float on water and the artificial article will sink west indian coffee is for the most part sized pale and yellowish pure and heavy with a fine aroma and loses little in weight by roasting the brazil coffee is larger lets less solid and greenish or white while the java coffee is smaller slightly elongated pale in color deficient in aroma and essential oil and light ceylon produces coffee of all descriptions but the ordinary shaped coffee is even eve col ored slightly canoe shaped strong stron in aroma and flavor of considerable gravity mocha is small and dark in color it is stated that fast east indian coffees are sometimes shipped to arabia and exported from that country as genuine mocha coffee the rio coffees form a very large proportion of the coffees consumed in the united states its bean Is smaller than the java and nearly the size of the mocha santos coffees are converted into java by being decolorized with lime waters water washed rapidly dried and colored by a slight roasting or by means of azo orange the weight lost is regained by steaming and then coating the beans with glycerine palm oil or vaseline to prevent evaporation it is not an uncommon practice to treat interior or damaged coffee by some process for the purpose of an imitation of superior grades java seems to be the brand to have been especially subject to this treatments treatment or rather other coffees are colored in imitation of java south american coffees are often exposed to a high moist h heat eat which changes their color from green to brown thus forming imitation java |
