Kentucky Irish American. (Louisville, Ky.) 1898-1968, 1898-11-12
How the Aroma, Strength and
Flavor Are Preserved to
Consumers.
Our Inspection Of the Fourth
Avenue House of John
NJ. MullOy.
METHODS OF OUR GRANDMOTHER

We were recently shown through the
roasting department of the new tea and
coffee establishment of Mr.. John NJ. Null
loy at 545 Fourth avenue by that gentle
man, and had explained TO us many
points of interest in the science or art OF
preparing the delicious berry that had
never entered our Uranium.
Mr.. Mulloy is the successor to Mulloy
Bros, who embarked in the business
..many years ago and for long time were
located at 1923 West Market street,
where they made many friends and
patrons, but recently, on account OF IN
creasing business, moved their plant to
545 Fourth avenue, at the same time add
ing to il the latest and most improved
methods known to the experts for clean
ing coffees of rocks, dirt, etc. In dis
cussing the various changes and inven-
tions introduced in the business he said:
"Whv, sir my fourteen years expe-
rience in this business tells me there are
thousands of the very best people i'll this
city who have been using coffee all their
lives who do not know what good coffee
means, which is due to lack of know
ledge of the importance of roasting more
than any other one cause. OF course,
coffee should be selected from good old
crop stock to insure the best results; but
there is as vast difference between the
old-time parch of our grandmothers and
our roast of today as there is between the
needle and the sewing machine. Yet
some of the so-called roasters of the pres
ent day have not advanced many steps
farther than our grandmothers, except in
capacity and quantity parched or ruined.
"Our cylinder, as you see, is enclosed
in masonry, run by electricity and heated
by natural gas, which gives a uniform
heat. We consume from thirty to forty
minutes in roasting, which results in Civ
ing every grain placed in the cylinder a
!. smooth, even mahogany brown through
and through, and not parched or burned
on the outside and raw near the center.
The flavor, strength and aroma are thus
preserved and the consumer gets the ben
eft of il instead of its being allowed to
diffuse itself throughout the entire neigh
borhood.
"Now we keep our stock i'll the green
and roast every day for the next days
delivery, so as to give it to the customer
fresh You can keep green coffee for
wears and it will improve with age, like
wines and liquors, but when you roast it
YOU open the pores and the strength and
aroma begin to escape, aud II 1t goes to
the grocery and sits around in tubs, cans
and other vessels il soon loses the greater
part of its value and becomes tough and
hard to grind. The package coffees are
notable for this fault, and often have to
I've placed in the store to dry out before
they can be ground. The package cof-
fees too, are more or less glazed or filled
with substances often foreign to it, and
while they add to its weight, ought to be
cassed as impure food. Yet many people
) 90 OH from year to year using these
glazed coffees without stopping to con-
slider that they would not suffer any other
article of food they use to come into the
house if it was covered with the same
stuff with which glazed coffees are COW
cred or coated.
"Our coffee is only allowed to cool suf-
iciently after coming out of the rooster
to prevent its sweating. II is then put
up in one, two and three-pound alright
cans and delivered directly to the con-
sumer with the understanding that if it
does not give satisfaction we will refund
the money paid for it"
AS it has become customary OF late
years to give premiums and prizes with
purchases, Mr. Mulloy is also strictly up
in this line, as he has varied and hand
some stock of chinaware, vases, lamps,
statuary, mould pieces, ornaments, ETC.
bric-a-brac to suit the most fastidious.
A visit to this enterprising house, and
a cup of delicious coffee served gratu-
itously by Miss Nellie Mulloy, will put
u one in the most amiable frame of mind
toward all mankind.