Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-08-28

The Different Varieties or CofEee-rFov
the Beverage Should b Prepared.

.According to a recent statement writes
physician to The STAR, "there are over s,x
hundred grades Of coffee on the market which
might lead many to believe that there are ns
many different species of the plant, which ia
not true, however. for there are but few of these
and one only, L e., the Ceb1u Arabicu, from
which the genuine article Is obtained: conse-
quently the grading must be arbitrary or de-.
pendent upon individual caprice. The true
grading and price OF the commodity result
from the treatment the coffee berries receive
after they have been CLEANED, which varies 40
cording 70 the locality of growth. In Brazil
and the West Indies As fast az the ffuit
ripens It is gathered, placed on mats or
70 to
ing process. When dry enough the berries ARE
passed through heavy rollers, which remove
closes the beans. The latter are then carefully
FOR market. The varieties OF coffee chiefly dis.
inguished In commerce are the Mocha from
Arabia, esteemed tho best on account Of lite
being richest in caffein. the slkaloid to which
e sssy gsDsd{ Sy TIL: Mocha
has rns
smaller than the Java but ,an
Mocha. Surinam has the largest size bean Of
all, whilst the Bourbon has =, medium si1e pale
Laguyr-, and other kinds, have no particular
disfinguishing features 70 entitles them TO
The fruit Of the coffee tree is q red berry. re.
sembiing cherry, having q pale, insipld,
glutinous pulp enclosing two hard oval seeds,
the size Of an ordinary bean ana covered with
parchment"
DRINKING COFFEE IN THE EAST.
Orientals do not prepare coffee for drinking
purposes as we do. Arabs make it from the
od Tho of
merry If not now, has a beverage made out of
the dried pulp and pericarp for his own use,
while some OF bis subjects prepare decoctlon
this purpose the leaves are prepared by a pro-
cess similar to that for tea leaves, aud a great
many suppose that the leaves 90 treated con-
tain larger proportion of caffeine than the
beans.
The average composition of unroasted coffee
Caffeine, O.s; legumin, 1870; gum and sugar,
1875; ca tfeotannic and caffeic, acids, so; fat
and volatile oils 1870; woody fiber, $40; ash,
Roasted to a reddish-brown color coffee loses
10 per cent by weight and gains in bulk 80 per
cent; II. II the process OF roasting is continued
until the coffee assumes u chestnut brown, 20
per cent by weight is lost and SO per cent in
bulk gained. Roasted to a dark-brown it loses
in bulk. The roasting Of coffee in some manner
develops voiatilAoil in the grain to the extent
Of Of about one part In tfty that is not present in
aroma II the roasting is protracted beyond q
light-brown color this delicious odor is jeopar-
died, II not entirely destroyed. Coffee keeps
best In the green state; the older and drier the
grain unrosted the better, il is said, is the cof-
fee when roasted.
some and harmless beverage, and rarely leaves
any unpleasant effects behind, even when in
dulged ia TO excess 1t is emineutIy the cup
That cheers, but does not inebriate.
Therapeutically, coffee Is great conservator
Of the tissues, preventing waste OF the body,
ailays thirst, hunger, and, as above intimated,
mt .f<>wy n,tn 49,,
brain, whilst the aromatic Oil it contains has q
gentle aperient effect upon the bowels. For
rising In the morning, about the strength OF two
tabiespooniuls OF the finely ground coffee to q
pinto boiling water, drank i've minutes after
mixing.
Regarding the toric properties $50 calledD of
coffee little need be said. Only lower animals
have exhibited any great sensiiiveness in this
respect and then nos until after very large doses
OF the aikaioid, ct.teh, had been administered
10 them, which, when given to man In the same
quantities, caused but little temporary nervous
disturbance It's effects, like medicines gen.
tion, tempersment. and idiosyncrasy Of the
individual using it
PREPARING COFFEE.
The methods of preparing coffee for domestic
use, some of which have been already alluded
to, varies in different places. To get the full
aromatic flavor Of the decoction 1t should be
drank Immediately after 1t 10 made. When
too-long boiled the aroma Is driven on, leaving
the astringent property only Of the grain in So
luton that, interfering with the junction OF the
liver, causes the saliOw compile xion OF some free
coffee drinkers. In the East many esteem the
GROUNDS Tor their nutritive principle, they being
rich In legumin, a vegetable albumen. In Cen
trail Africa the grounds lett from All infusion,
sometimes the freshly-ground coffee ITSELF il
mixed with butter and used a. an article OF
food. I am just here reminded that the crew
OF the Kane Arctic expedition was kept from
having scurvy by the free use Of coffee
grounds as a portion OF diet.
Ioextract all OF the good qualities OF coffee saws
Professor Donovan, In the dublin Physiological
journal, 1926, the fresh, finely ground coffee
requires TWO separate and somewhat opposite
modes OF treatment. On the one hand, the
flavor Is lost by boiling, whilst, on the other it
is necessary to subject 1t ~ that degree Of heat
In order to ex tract It's medical quality. These
dihcuitles are overcome by dividing the water
to be used In the making into two eQ ual parts,
with one OF these the coffee must be nlixeu cold
and placed on the rre until on the eve OF boil.
ing, when it is taken ont the fire and allowed 10
settie. The liquid Is then poured OFT and the
other portion ol water, which ought now 10 be
boiling hot, Is added to the grounds and strongly
boiled for nve minutes, after which the two
portions or liquid are mixed together, forming
u combination OF ali the good properties OF the