The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1882-09-22
Many Kinds of Coffee.
How the Pure Bean is Initiated and how
Delicious Draughts are Concocted.

man who was evidently obliged, as he
said ito count every penny showed repor-
ter OF the Sun brown paper package of damp,
black, mucilaginous stuff that he said was
what he had bought for coffee. ST paid eight
cen cents for pound package of this in YES
ey street," said he ''and when prepared it, it
did not look or smell or taste like coffee. 1
have examined it, and L think it is largely
made up of bread crumbs. took some of it to
the store where my little girl purchased it. and
they admitted it was not coffee and gave me
package of better goods, and when my little
girl went again she got this same stuff"
"I don't think bread crumbs would be OF any
service in adulterating coffee" said large i'm
porter and dealer, land l think that what the
man you speak of mistook for bread was the
peas and beans in the composition. Bread
would not weigh enough to answer the purpose
ana unless am mistaken it would float to the
top of the fluid when cooked But then SO
many are used in spurious coffee that am not
prepared to say that anything you may men
ton is not among the rest 1t is understood in
the trade, however, that the chief ingredients
for initiating coffee are beans and chicory. The
average package of prepared cheap coffee is
made up of one-third Maracaibo and Rio and
two-thirds chicory and beans. Coffee costs
from twenty-five to thirty-eight cents pound
chicory costs but six cents pound, and beans
| less than half the price of chicory The beans
are roasted just as coffee is, then ground and
| mixed with ground coffee They look like the
| genuine ground coffee, but have no taste at ALL
The chcory seed also looks like the real article
after the latter has been ground, but has
| strong and bitter taste, and produces very
| black liquid
"How can anyone be certain of getting gen.
| uine coffee?
"By buying it in the bean, either green or
roasted. The whole bean is never anything
but genuine. The substitutes do not look any
| thing like the coffee bean, and cannot be
mixed with the genuine whole bean without
| exposure. If you have got coffee mill,
which, after all, only costs quarter, buy the
roasted bean and see your grocer grind it for
| you. Never buy coffee put up ground in pack
| ages. Never buy what purports to be cheap
coffee. Java is only twenty-five cents pound.
| Maracaibo is three cents cheaper. Coffees of
| all sorts always command their price, and any
| thing that purports to be coffee and sells for
| less than the market price for Maracaibo is OPP
/ en- to suspicion. Mocha is the dearest coffee.
1t sells for thirty-eight cents pound.
people are so used to bogus coffee that they
| do not like the genuine. In some boarding
houses, hotels and restaurants preparations of
| chicory and patented article / have here
that smells me like licorice are put into cotf-
| ee to make it go further. 1t makes a black
| strong liquid greatly fancied by foreigners.
know of grocer who has good customer to
| whom he cannot sell genuine coffee, He mix
| es chicory with it and then she likes it. Much
of the cafe 7aoir, or black Coffee that is rel
ished at the highest priced restaurants, is made
with larger proportion of chicory than coffee,
| and many people who are not at all economical
buy chioory along with coffee because they
| like black strong drink, / suppose"
| E"There is nothing" said man who lays
| claim to fine taste and wide experience in
| coffee-drrking, like mixture of two-thirds
Java and one-third Mocha, cooked in an old
fashioned tin coffee pot. The Java produces a
| mild, cream-colored fluid with the most en-
trancing aroma. The Mocha is darker and full
Ter bodied. 1t gives strength to the Java
without robbing it of anything. / may be
wrong, but I insist that the milk-just little
too much milk spoils coffee-shall be put in the
cup first. Putting the milk on top of the cof-
fee is not half SO good. Boiling the coffee and
milk together is criminal
eve use nothing but Java coffee,' said Mr..
Lansing of the Aston House. eve are careful
to order it in the green bean, just as we want
it, bag at a time. We have it roasted and
sent around to the hotel. We make it in a pa
tent coffee pot. We use three pounds and
three-quarters of coffee to five gallons of wa
ter Some people put in egg shells or Goldfish
skin to clarity their coffee. Others put in the
white of egg to give 1t body We use nothing
AT number of places in Broadway, most Of
which are the resort of ladies in the shopping
| season. delicious drink is made by putting on
| top of each cup of Mocha-and-Java coffee suf-
6cient cream made of whipped white of sugar
to stand above the edge of the cup from the
surface of the coffee on which it floats.