The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-03-05

pipes are so constructed that when the
gas is. ignited it is combined with the
right amountNof air to give it the most
rapid combustion. When the machine
is ready for business, which it always ,
is, 100 pounds of coffee are carried into
the cylinder by an endless bucket
chain, the gas is turned on by lever
and ignited, the cylinder revolyes, and
the spectator is treated to the unusual
sight of 100 pounds of coffee playing
tag with several hundred feet of very
hot gas. When the flame and coffee
are seen to be in actual contact. the
natural conclusion Of the layman is
that it is all up with Herr Kaffee."
This morning it took just eleven min
uteS from turning the green coffee and
fame together into the cold cylinder,
to dumping the perfectly-roasted cof-
fee out into big pan and under a
blower, to convince the layman Of his
error.
In explaining the. workings of the
rooster, Mr.. F. R. Yerxa said: You
have seen what we can do in eleven
minutes. Well, We had the regular
amount Of coffee in the cylinder and
but one-quarter Of the heat on. In adj
dition to this. the rooster was abso-
lutely cold, as this Is the first we have
roasted this morning. After the first
roast We can do this same thing every
nine to eleven minutes without any
trouble whatever but in the old ma
chine, those in common use with the
coke fire underneath the cylinder, the
best any of them cam do Is to take off
| the first roast in sixty to seventy five
| minutes after lighting the fire. More
over. you see the large amount of husk
or bran that has been thrown from
the cylinder during it's revolutions.
That comes through small perforations
in the cylinder after the heat and fric-
ton of the beans has broken it from
the coffee proper. In the old process
that husk remains in the cylinder, and,
being roasted with and sometimes on
the coffee bean, gives the coffee
smoky taste never desirable.
You have seen that we can roast
perfectly in eleven minutes-about one
fifth of the time needed and used in
the common machines yet in use. But
the effect on the coffee by roasting it
so quickly in the properly blended oxy-
gen and blue flame cannot be detected
until 1t reaches the table-then you
learn that the life has not been burned
out of it. that it's escape from the
| usually twothirds longer time of roast
ing has allowed it to retain so much
| greater percentage of it's resin, oil or
caffine, which is its strength and flavor.
In proof OF this claim is made of
much less shrinkage. Several pounds
more of coffee to sell from a 150-pound
roast than as though 1t was baked
away, benefting no one,~and an actual
loss, that, by our method, is saved"
In the open pan, as it stod under the
blower a bit of light Irvine was found
in the coffee You will notice." said
Mr.. Yerxa, that this string, although
it was In the cylinder during the roast
ing, was not burned and hardly brown
ed. There is no burning done i'll there,
although roasting is done to perfec-
ten"
He explained some of the science of
the new rooster. He said ct works
on the same principle that is applied
in preparing meat for the table. If
meat is prepared over a slow fire. much
of it's valuable juices is lost, and the
meat often is not palatable; but, if a
steak, for instance, is quickly broiled,
the surface is scared over and the in
terror is actually cooked by it's own
hot juices. When the meat is thor
oughly prepared all the juices are re-
tanned for the man who does the carv-
ing and the eating. 1t Is just so with
roasting coffee under the old process
If the coffee is in the cylinder over a
half hour and subjected to slow heat,
1t drives out much of the flavor that
should be retained: but under our pro-
cess the roasting is done under such
quick heat that the coffee beams sur
face is scared almost before the roast
ing begins, and in consequence much
greater percentage In fact, nearly all
of the caffine, the vital element, the
active principle Of the coffee, is re-
tanned. That's where we have the
bulge"
Speaking of the changes in the kinds
Of coffee, Mr.. Yerxa said that within
a few years the markets of the world
had been dependent on a certain kind
of Java coffee and thought they could
have no other. Now the science Of
blending has advanced with the science
of roasting coffee, and fiavors are in
vented that are sweeter, richer and less
expensive, and are rapidly RELOCATING
the old-fashioned, so-called Java and
Mocha coffee to the background Some
of these brands are still sold, of course.
but the great demand was for better
favored coffee which was the result of
skillful blending and roasting and was
Just as pure and satisfying. The soil
fiavors all vegetation (the coffee tree