Edwardsville spectator. [volume] (Edwardsville, Ill.) 1819-1826, 1820-11-07

| THAT waves tU inc DrccZo3 paS Decll MI
nutely tried, but without arriving at the
desideratum.
Itappears, however, that Rye has OBJ,
tanned preference over every thing yet
tried or known as substitute for Coffee,
Tits more general use is fair criterion
by which to judge; and although it is
generally believed, that it actually pos
sesses qualities approximating nearest to
that of Coffee, yet still there is nau-
seous, flat, unpleasant taste much COM
planned of even when used in equal
quantities, and which has operated very
considerably against IFS universal adop-
ton. How far the plan now proposed
will go to correct this rank, unpleasant
taste, SO as to remedy the evil shall
leave to the candor of hose who shall try
the experiment for themselves.
The leading principles of the process
are as follows.-The Rye Is roasted first
perfectly; the instant it is done the
Coffee must be put in with the Rye, and
kept regularly moving until the opera
ton is completed. The praticability of
the mode ofroasting, as abo,e stated, APP
pears TO be very much do,bted, while
the effect intended to be prot ced, seems
to be admitted by all. Aid indeed it
does look SO very likely al fist view, that
the Rye at this particular mtlnent Cup to
the highest degree Of heat tha is required
10 roast it completely shd did not be
literally burnt to coal, by tie time the
Coffee shall have become perfectly done.
But the nature of the pro less and the
peculiar mode of the operation, need but
be glanced at to show that tie principles
upon which the roasting is performed,
is perfectly philosophical, and yet as
simple as that the effect intended to be
produced is certain.
Which may be explained as follows
When the Coffee is put in with the
roasted Rye, it will be recollected, that
it is in cold Cor at least a cooD state,
consequently the moment it is put in and
becomes intermiXed (Which will be as
quick as the cylinder is put in notion,
ii will have the effect Immediately, 10
check and reduce the heat in the Rye
many degrees, in the same ratio as the
respective properties ofthe heat and cold
are equally transferred to each other, by
which means they both come to per-
feet equilibrium of temperature, and OF
course several degrees below what the
Rye stood at when the Coffee was put in
with it. 1t will also be recoIlectcd, that
Rye requires much greater degree of
heat to roast it perfectly, than what is
required to perfect the roasting OF
Coffee. II therefore follows OF necessi-
ty, that Coffee may be roasted With the
roasted Rye without the least danger OF
burning the Rye for this very obvious
reason, that the Coffee will invariably
have acquired perfect roasting, before
ii ever can arrive at the degree of heat
required to roast the Rye.
| To explain the nature and manner,
and to what extent the aromatic quality
and essence of Coffee is communicated,
or transferred to the roasted Rye, would
be very difficult if not impossible, yet
the fact itself is not therefore less certain.
1t may be explained and demonstrated
as follows---It is well known to all, that
a very considerable proportion of the
essence, AID favor of the Coffee actual
ly escapes and evaporates in air. The
object in view then, is SO 10 manage the
process in roasting, as to arrest and con-
fine this rising vapor within the sphere
of the roasting vessel, and thus transfer
the essence OF the roasting Coffee to the
roasted Rye. TO accomplish this de-
sirable object, a close vessel or cylinder,
must invariably be employed, otherwise
the end will be entirely defeated.
The Rye, then, being roasted, under
which operation its juices and vegetable
oil have been thrown out, it is put in the
best possible condition TO imbibe the real
essence of the Coffee, as in this instance
each grain Of Rye is somewhat like an
empty vessel, which may be filled with
whatever can be transferred or commu-
nicated to it. 1t perhaps would not be
unworthy of remark here TO observe, that
if it was practicable to roast Coffee and
Rye at one and the same time in any
possible way, that it would be just as
reasonable to suppose, that the Rye
would impart to the Coffee as great a
proportion (if not greater, it possessing
evidently more juice) of its flat, unplea.
SAINT qualities, as that the Coffee would
transfer its aromatic quality and essence
to the Rye. A like process will pro-
duce a similar effect, in roasting any
other grain, which requires more hea
than Coffee, in the roasting. Having
myself discovered in the course of ex