The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-07-11
IS COFFEE INJURIOUS?
An Interview With G. F. Blanke in
Which He Discusses the Char
acteristics of Differ
/ ent Coffees. ~

ent Coffees. o.
The question has been so frequently
raised as to whether or not coffee IS IN
furious that reporter from The Min
neapolis Journal called on the we'll
known coffee expert, Mr.. G. F. Blanke,
and asked him for an unbiased opinion
on the subject. Mr.. Blanke is of the
opinion that many food products would
be injurious if improperly prepared, and
we publish below very interesting IN
terview with him. 80 -
The question is often asked why is
there so much difference in the quality
of coffee. The question can be an
swered by saying that there is much
matter how good the quality Of the
coffee when it is still on the tree ready
to be harvested, it passes through
dozen or more changes before it reaches
The cup for the consumer to drink.
The first danger it encounters is the
process of separation from the hull In
which process the weather has consider
able to do with the result. The next
danger it may encounter is while in
transit from the growing country to the
warehouse of the rooster. After it
reaches the rooster he may improve or
deteriorate it; this depends. entirely
upon the treatment he gives it. If he
knows his business he can improve it,
but if he conducts his business after
the manner of our forefathers in the
coffee line, it is merely a question of
chance whether or not under this anti
quated treatment the coffee will de
teriorate; such treatment will certainly
not improve it, and it will probably
further deteriorate by the time it
reaches the dealer and is offered to the
consumer.
While in the dealers store it will
continue. to deteriorate, unless pre-
vented from doing rt So BY being ga IN the
on the dealer, but rather a SCIENTIFIC
statement of the nature of coffee, and
to bring out forcibly the fact that the
/ deterioration which, starting originally
from improper handling, will continue
even in the consumers kitchen, unless
= the coffee is IN the proper package tc
prevent such deterioration.
The final danger a good quality 81
coffee encounters is its preparation fol-
7 the cup. This consists first in it's being
properly ground, and it is then neces
sary that. the proper methods be usec
consumer prefers boiled coffee, he viii
naturally get a cup of coffee with tani1
in it. The coffee may taste ever s.
good. but the tanin is there. Tanin
not necessary in cup of good coffee
It is of no benefit, and is sometime
fee, the pot should be in perfect san
itary condition. Coffee that is above
to remain in metal pot commences
deteriorate at once. If the pot that it
made in is not absolutely clean and j
sanitary condition, the coffee Wi
If Drip Coffee is to be made the pc
should be porcelain and the dripper {
cloth. There is only one pot on til
market which is generally. recognized E
an improvement over all others, an
that is Blankets Sanitary White CHR
Pot. This pot is of a quality tn;
makes it absolutely non-porous, at t.
same time it will stand the heat wit
out breaking. A China Pot that is 20
Gus is little better than a metal pot, or
it is almost impossible to keep such
pot in proper condition. The Blanl]
Sanitary White China Pot can be east
kept in good condition. but of equal i,
portance is the cloth strainer, whi
must also be kept in good condition,
one is DESTROYS of the best results.
that by either method of preparing &C
chances for Interrogation by the til
! 1t reaches the cup are very great.
erence to the drip drip process II care careful
observed will produce a cup of coffee
possibly be found any fault, and wi
cream and sugar added win be p1
nounced perfect, ideal cup of coff,
one to the prospective consumer SO
licious that it can hardly be anti
pated or appreciated unless the read
is acquainted with a cup of coffee ma
in this manner. .4... ..~
When one considers that in some r.
taurants a poor cup of coffee can
bought as cheap as one cent per CT
and in the best restaurants coffee req
lily brings fifteen cents a cup and )
further take into consideration that
pound Of coffee good or bad will ma
forty cups of coffee, it does not requi
much calculation to realize that the d
ference in the intrinsic value betwe
the best cup of coffee and the poore
Is Just $3.50 per pound.
Now, since the biggest difference
the selling price is only 35 cents r
pound between the poorest and the be
there is no Investment that will D
the housewife better than to serve t
best coffee. The G. F. Blanke Tea
Coffee Co have made a study of t
intrinsic values of coffee, and for tt
| reason the consumer feels assured
receiving full value for her money VIII
81 she buys package of Blankets COT
from her dealer that has come dir
from the rooster without rehandling.
will be seen by the above figures
B retailed at As cents per pound is wor
# when prepared for the table, $50
8 pound over the cheapest coffee, and
ft far as actual merit and satisfaction
cornerned it would be difficult to e.
i5 mate its superiority in figures over d
other coffee on the Market
This subject is SO broad that it wo,
n be impossible to treat it properly in {
article and Mr.. Blanke has consen-
to give the Journal series of int
# views which will be titled ssSect
Series Over the Coffee Cups. The
Series Over the Coffee Cups was .
lished by the st. Louis Star two We
ago, and is now in pamphlet form.
copy Of this series will be sent to
one on receipt Of two-cent stump
postage. Address G. f. Blanke Tea
Coffee Co., st. Louis.