El Paso herald. (El Paso, Tex.) 1901-1931, 1915-10-30

that they had been properly burned, a
tablespoonful from each sample was
taken out and weighted. only enough
Delng used TO make a single cup Of
coIiee- 1 think the weight was about
1oe grains. It is only as much as YOU
could put in an ordinary teaspoon. This
was carefully done in order that the
measure of coffee should in all cases be
Just the same in proportion to the
amount of water. Fifteen samples were
tested while was present Each of
separately
The powder was then put into cup
about half the size of an ordinary
breakfast coffee cup, and boiling water
poured on it. The same process was
carried on as to each Of the other Il
samples After the coffee had STEPPED
a Few moments the testing began The
faster took teaspOOnful Of coffee out
OF the first cup. and put IL into his
mouth He held il there few seconds
and then spat it out into great brass
spittoon as high as my waist. As he
did so he looked at the ticket marked
on the sample and decided whether the
coffee was according to grade
Before tasting another sample he
washed the spoon carefully. telling me
that this was necessary in order that
II might not carry the aroma Of the
first sample, and affect his Judgment
The second sample was not so good as
IL oAAUA4n NE anu AAle man AlA AAEA w " u
the corner Of the ticket to show that
it was not right He then spat out the
coffee and rewashed the spoon And
so he went on with sample after sample.
deciding as to the value and quality Of
each A / looked on, the manager told
me that there is a very great difference
in Brazilian coffee The country has
some varieties which pass as Java
others as Mocha. and others as from
Porto Rico, Costa Rica. Ecuador and
4 Nr-a. #lw- -4,Ta rsaHr
but all are raised fin sac aPulo- Their
grade. however. is said TO be quite as
high, if not higher, than the cOffees
they represent
Coffee Tasters Are Particular.
Speaking Of coffee tasters. I hear
many stories Of their ability TO detect
any difference in flavor They are par
ticular as to their surroundings one
OF them. for instance. viii not allow
tobacco OF any kind to be smoked I'm
his tasting rooms. for he says the smell I
affects his judgment OF the cOffees-
The other day this man had something ]
like 100 varieties TO pass upon He had |
tasted three or four cups when he said I
that some one had been smoking a /
cigaret in the room The clerks were |
called up and examined. but every one J
Of them denied that he had been using I
tobacco. The man again began tasting Z
but stopped. insisting that there was /
cigarct smoke somewhere about The /
clerks insisted in their denials and /
finally one Of them said he would go 4
outside and see If there was not some i
,igar smoke near by He then went to /
he engine room underneath and found I
hat the engineer had been smoking a /
,igaret that morning and that some /
II the smoke might have passed up /
through the floor
The only way TO be sure o. getting
good coffee is to buy IL in the bean
md brown and grind it yourself. A
great deal Of ground coffee is adulter-
tied You can sometimes tell whether
his is so by throwing some OF the pow
Ter into a glass Of water. Pure coffee
viii float and the adu1terated material ]
viii sink Coffee is sometimes colored
With blu1ng or indigo You may learn .
this is so by putting the coffee into |
epid water If the ra ter is discOlored
he coffee is not right.
There are factories all over the world |
hat make coffees that are more or less
dulterated- There were 1900 such fac
cries in Europe. before the war began.
md with the higher prices since then I
he number has probably increased In !
sos Italy had twenty-three cries !
hat made coffee substitutes, and Aus !
ria -HunE gary had no less than 412 max
ne fig coffee alone OF these 142 used !
hicOry and fourteen used barley. In
before the war there were !
% factories making imitation coffee,
Thile IN Belgium similar establishments
we're producing 120O00000 pounds of
UGH coffee per annum-
Polishing the Reans.
There are establishments in Brazil
hat make a bushes of polishing cof-
ee and dressing II Up for the market
have visited some Of these in Rio de
aneiro. Different countries like diff
erent cOffeeS and some have peculiar
ancies Is to taste and color Much II
be coffee used in South Africa is dark
he olive green beans Of Brazil are
1rned around in a great mill so that (
hey come in contact with a colored I
OWder that gives them the hue Of the I
Offee desired by Africa Other coun-
lies like their coffee yellow and Others !
mink that the green should be brighter I
IAN that which nature has given il. |
II Of this is easily regulated by the !
EDITION of cOlOring matter. which may
? may not be TO the advantage Of the |
roduct As for me prefer my coffee
s the Lord paints it.
And, what is the natural color OF cof-
.e?
The most OF that which comes here
} Santos is rich olive green. having
ore or less OF a yellow tinge as the
)ffee grows older.
As the coffee comes into Santos It is
'ugh rather than smooth. It is In
us shape that il is sent To the United .
-ates- Some other countries want
leir coffee polished, and Brazil has
ctories which shine the beans as YOU 7
me your silver. The polishing is Z
1ne BIZ delicate brushes worked by
achlnery- When finished the beans Z
"a unrfacf1r smooth --rs-r- I {