The best coffee pot was found to be the common biggin having an

upper compartment with a perforated bottom upon which to place the

coffee. To make one cup of this infusion, place half an ounce of

ground coffee in the upper compartment and six fluid ounces of

water into the bottom. Put the biggin over a gas lamp. After three

minutes the water will boil. When steam appears, take the biggin

from the fire and pour the water into a cup and thence immediately

into the top of the biggin where it will extract the berry by

replacement. (Here follows an experiment.)

This experiment shows that loss of weight is no criterion that

coffee is properly roasted, neither is the color (by itself) nor

the temperature, nor the time.

Next we experimented to ascertain whether the aroma developed by

roasting coffee and which is lost might not be collected and added

to the coffee at pleasure. An attempt was made to drive the

volatile oils from roasted coffee by steam and make a dried extract

of the residual coffee to which the oils were to be later added.

Two attempts were made and both failed. It appears that but a small

quantity of the aroma is lost in roasting and that is mixed with

bad smelling vapors from which it is impossible to free it.

Then we tried to make a potable coffee by making an aqueous extract

of raw coffee, evaporating to dryness and roasting the residue.

(Here follows the experiment.)

This also was unsuccessful. The great trouble here is a dark shiny

residue, which, while tasteless, is very disagreeable to look at.

In the preparation of coffee by boiling, two and a half times as

much matter is extracted as by biggin.

The proper method of roasting coffee is as follows: It should be

placed in a cylinder and turned constantly over a bright fire. When

white smoke begins to appear, the contents should be closely

watched. Keep testing the grains. As soon as a grain breaks easily

at a slight blow, at which time the color will be a light chestnut

brown, the coffee is done. Cool it by lifting some up and dropping

it back with a tin cup. If it be left to cool in a heap there is

great danger of over-roasting. Keep the coffee only in air-tight

vessels. _Measure_ the infusions, a half ounce of coffee to six

ounces of water per cup.

All "extracts of coffee" are worthless. Most of them are composed

of burned sugar, chicory, carrots, etc.

In 1883, an authority of that day, Francis B. Thurber, in his book,

_Coffee; from Plantation to Cup_, which he dedicated to the railroad

restaurant man at Poughkeepsie, because he served an "ideal cup of

coffee", came out strongly for the good old boiling method with eggs,

shells included. This was the Thurber recipe:

Grind moderately fine a large cup or small bowl of coffee; break

into it one egg with shell; mix well, adding enough cold water to

thoroughly wet the grounds; upon this pour one pint of boiling

water: let it boil slowly for ten to fifteen minutes, according to

the variety of coffee used and the fineness to which it is ground.

Let it stand three minutes to settle, then pour through a fine

wire-sieve into a warm coffee pot; this will make enough for four

persons. At table, first put the sugar into the cup, then fill

half-full of boiling milk, add your coffee, and you have a

delicious beverage that will be a revelation to many poor mortals

who have an indistinct remembrance of, and an intense longing for,

an ideal cup of coffee. If cream can be procured so much the

better, and in that case boiling water can be added either in the

pot or cup to make up for the space occupied by the milk as above;

or condensed milk will be found a good substitute for cream.

In 1886, however, Jabez Burns, who knew something about the practical

making of the beverage as well as the roasting and grinding operations,

said:

Have boiling water handy. Take a clean dry pot and put in the

ground coffee. Place on fire to warm pot and coffee. Pour on

sufficient boiling water, not more than two-thirds full. As soon as

the water boils add a little cold water and remove from fire. To

extract the greatest virtue of coffee grind it fine and pour

scalding water over it.

John Cotton Dana, of the Newark Public Library, says he remembers how in

his old home in Woodstock, Vt., they had always, in the attic, a big

stone jar of green coffee. This was sacred to the great feast days,

Thanksgiving, Christmas, etc. Just before those anniversaries, the jar

was brought forward and the proper amount of coffee was taken out and

roasted in a flat sheet-iron pan on the top of the stove, being stirred

constantly and watched with great care. "As my memory seems to say that

this was not constantly done," says Mr. Dana, "it would seem that, even

then, my father, who kept the general store in the village, bought

roasted coffee in Boston or New York."

At the close of the century, there were still many advocates of boiling

coffee; but although the coffee trade was not quite ready to declare its

absolute independence in this direction, there were many leaders who

boldly proclaimed their freedom from the old prejudice. Arthur Gray, in

his _Over the Black Coffee_, as late as 1902, quoted "the largest coffee

importing house in the United States" as advocating the use of eggs and

egg-shells and boiling the mixture for ten minutes.

_Latest Developments in Better Coffee Making_

Better coffee making by co-operative trade effort got its initial

stimulus at the 1912 convention of the National Coffee Roasters

Association. As a result of discussions at that meeting and thereafter,

a Better Coffee Making Committee was created for investigation and

research.

The coffee trade's declaration of independence in the matter of boiled

coffee was made at the 1913 convention of the National Coffee Roasters

Association, when, after hearing the report of the Better Coffee Making

Committee, presented by Edward Aborn of New York, it adopted a

resolution saying that the recommendations met with its approval and

ordering that they be printed and circulated.

The work done by the committee included "the first chemical analysis of

brewed coffee on record", a study of grindings, and a comparison of the

results of four brewing methods. Its conclusions and recommendations

were embodied in a booklet published by the National Coffee Roasters

Association, entitled _From Tree to Cup with Coffee_, and were as

follows:

ROASTING

The Roaster or "Coffee Chef" is the only cook necessary to a good

cup of coffee. He sends it to the consumer a completely cooked

product.

In the roasting process the berries swell up by the liberation of

gases within their substance. The aromatic oils contained in the

cells are sufficiently developed or "cooked", and made ready for

instantaneous solution with boiling water, when the cells are

thoroughly opened by grinding.

The roasting principles of different green coffees vary. Trained

study and a nice science in timing the roast and manipulating the

fire is necessary to a perfect development of aroma and flavor.

The drinking quality is largely dependent upon the experienced

knowledge of the coffee roaster and his scientific methods and

modern machinery, by which the coffee is not only roasted, but

cleaned, milled and completely manufactured to a high point of

perfection.

In their National Association work, the wholesale roasters are

giving the public new facts and valuable information, from

scientific researches, investigations, etc.

GRINDING. The roasted berry is constructed of fibrous tissues

formed into tiny cells visible only under the microscope, which are

the "packages" wherein are stored the whole value of coffee, the

aromatic oils. Like cutting open an orange, the grinding of coffee

is the opening of surrounding tissue and pulp, and the finer it is

cut the more easily are the "juices" released.

The fibrous tissue itself is waste material, yielding, by boiling

or too long percolations, a coffee colored liquid which is fibrous

and twangy in taste, has no aromatic character, and contains

undesirable elements.

The true strength and flavor of roasted coffee is ground out, not

boiled out. The finer coffee is ground, the more thoroughly are the

cells opened, the surfaces multiplied, and the aromatic oils made

ready for separation from their husks. Hence it follows that:

Coarse ground coffee is unopened coffee--coffee thrown away.

The finer the grind, the better and greater the yield. With

pulverized coffee (fine as corn meal) the fully released aromatic

oils are instantaneously soluble with boiling water.

In ground coffee the oils are standing in "open packages," escaping

into the air and absorbing moisture, etc., necessitating quick use

or confinement in air proof and moisture proof protection.

BREWING. From scientific researches by the National Coffee

Roasters' Association, including the first chemical analysis on

record of brewed coffee, produced by various brewing methods, the

fundamental principles of coffee making have been clearly

established. These principles are simple, and when once understood

equip any person to intelligently judge the merits and defects of

the various coffee making devices on the market. They constitute

the law of coffee brewing, and may be stated as follows:

Correct brewing is not "cooking." It is a process of extraction of

the already cooked aromatic oils from the surrounding fibrous

tissue, which has no drinkable value. Boiling or stewing cooks in

the fibre, which should be wholly discarded as dregs, and damages

the flavor and purity of the liquid. Boiling coffee and water

together is ruin and waste.

The aromatic oils, constituting the whole true flavor, are

extracted instantly by boiling water when the cells are thoroughly

opened by fine grinding. The undesirable elements, being less

quickly soluble, are left in the grounds in a quick contact of

water and coffee. The coarser the grind the less accessible are the

oils to the water, thus the inability to get out the strength from

coffee not finely enough ground.

Too long contact of water and coffee causes twang and bitterness,

and the finer the grind the less the contact should be. The

infusion, when brewed, is injured by being boiled or overheated. It

is also damaged by being chilled, which breaks the fusion of oils

and water. It should be served immediately, or kept hot, as in a

double boiler.

Tests show that water under the boiling point, 212°, is

inefficient for coffee brewing, and does not extract the aromatic

oils[378]. Used under this temperature, it is a sure cause of weak

and insipid flavor. The effort to make up this deficiency by longer

contact of coffee and water, or repeated pouring through, results

in no extraction of the oils, but draws out undesirable elements,

such as coffee-tannin, which is soluble in water at any temperature

and is governed by the time of contact.

Coffee-tannin, which is not the commercial tannic acid, is

eliminated to practically nothing in the quick brewing methods.

The chemical analysis of brewed coffee shows the following:

Coffee Tannin Comparative

per Cup Proportions

Percolator method,[379] fine gran. 2.90 grains --------

5 minutes' steeping

Boiling Method, medium " 2.35 " ------

Steeping Method, " " 2.31 " -----

Filtration (or Drip) Method } 0.29 " -

Pulverized }

Brewing is the final manufacturing process of coffee. All previous

perfection is dependent upon it. Like food products which lose

nutritive value by bad cooking, coffee loses its best values by

wrong brewing. Brewed by the very simple correct methods, it is an

unfailingly clear, fragrant, taste-charming beverage, universally

loved and scientifically approved.

The committee made a further report in 1914, and some of the findings

were subsequently published in an association booklet called _The Coffee

Book_, used in connection with the second National Coffee Week campaign

in 1915. In it were these:

GRINDING DEFINITIONS

_Powdered_ _Pulverized_

Like--flour. Like--not coarser than

fine corn meal.

_Very Fine and Fine_ _Medium_

Like--from corn meal to Like--coarse granulated

fine granulated sugar. sugar.

Also, the committee emphasized its previous findings, particularly this

one: "Filter bags should be kept in cold water when not in use. Drying

causes decomposition. Keeps sweet if kept wet. Use muslin for filter bag

and pulverized granulation."

The association brought out this same year, on recommendation of the

committee, its Home coffee mill, an "ideal and standard coffee mill for

home use." It was a wall mill equipped with a glass-front metal hopper

and employing a ratchet spring-lock nut and double-action grinders. The

mill was later improved with an all-glass hopper and a tumbler bracket.

More than 20,000 of these mills have been sold.

At the suggestion of the author, the efficiency of nine different

coffee-making devices (including boiling and drip pots, pumping

percolators, cloth and paper filters) was investigated in the

laboratories of the Mellon Institute of Industrial Research of the

University of Pittsburgh in 1915; and Dr. Raymond F. Bacon submitted a

report that showed that the boiling method produced the highest

percentage of caffetannic acid and caffein; the French drip process the

lowest. The investigation disclosed also a more palatable brew at 195°

to 200° F. than at the boiling point.

Another notable contribution to the science of coffee brewing was made

by the Home Economics Laboratories of the University of Kansas in 1916.

The experiments extended over one year. They showed that strength and

color in coffee brews are independent of blend and price and are most

fully obtained by pulverized granulation, which was found to be the most

efficient; that the consumer pays for flavor and that filtration yielded

the best brew. The French drip, or true percolator, did not figure in

these experiments.

At the 1915 convention of the National Coffee Roasters Association, Mr.

Aborn reported that 4,000 copies of the committee's findings on grinding

and brewing had been given away: and the facts were further circulated

in 2,000,000 booklets issued during two years. He told of tests which

showed that while there might be reasons of commercial expediency for

packing ground coffee, it could not be defended as a quality principle;

also that plate-grinders produced a more efficient drawing granulation

than roller grinders, and that the idea that the steel-cut process

eliminates dirt was an absurdity, as "the finest ground coffee is not

dirt but coffee in its most efficient drawing condition." He added, "I

have paid no attention to chaff removal in these tests as the

uselessness of such removal has been repeatedly shown up." The reference

here was to his 1914 and 1913 reports, in which it was stated that

"removing the chaff in the steel-cut process does not remove any of the

tannin, and for this purpose the steel-cut process is wholely futile,

and a wasteful and unnecessary tax upon cost", and that "the removal of

the chaff appreciably affects the flavor and depreciates the cup value."

This report repeated previous findings against the pumping percolator as

producing an inefficient brew and being a very faulty utensil. Mr.

Aborn concluded his report by saying:

The old time boiling method has fewer and fewer defenders and holds

its own only as a superstition. I therefore pass it over as a

discarded issue.... It is but repetition of former reports for me

to say that pulverized granulation is the most efficient

granulation; that it assures the highest quality of brew and the

lowest proportion of coffee to a given strength; that it is the

most saving and most satisfying grinding for all to use; that it

(the coffee) must be fresh ground; that the filtration method is

the most correct in fundamental principles and that used with a

muslin bag it assures the consumer coffee of the purest, finest

flavored quality, highest health value and sure economy.

The campaign of education was continued during 1916, producing

encouraging results among schools, colleges, the medical fraternity,

newspapers, with the trade and the consumer. It marked the first big

constructive work combining the practical and scientific phases of

grinding and brewing methods. In his report at the 1916 convention of

the National Coffee Roasters Association, Mr. Aborn reviewed the four

years work, and pointed out what had been accomplished. He told of a new

booklet, to be called the _True Book on Coffee Grinding and Brewing_,

and an educational exhibit box for schools about to be issued. Due to

opposition which developed from trade interests that were putting out

steel-cut and other grinds of coffee not favored by the committee, and

also because many members thought the association should not exploit any

particular method of grinding or brewing, it was decided to make no

further publication of the coffee grinding and brewing conclusions of

the committee until they had been confirmed by laboratory research.

Boiling and filtration tests in the mountains of the Yellowstone Park by

W.H. Aborn in 1916 showed that the limit of coffee brewing was reached

at an altitude of nine thousand feet.

At the 1916 meeting, Dr. Floyd W. Robison of the Detroit Testing

Laboratories, read a notable paper entitled "What do we know about

coffee?," which hailed coffee as a food product, warned the roasters to

beware of half-facts, and urged the importance of a research laboratory.

It was published and given distribution by the association.

The educational exhibit box showing samples of coffee from plantation to

cup, including five different grinds, was issued in 1917, and sold for

one dollar.

The Better Coffee Making Committee also published in this year a booklet

entitled _Coffee Grinding and Brewing_ in which it summarized its work

to date, and presented its special plea for cotton-cloth filters as the

ideal coffee-making device.

This booklet aroused considerable discussion, particularly between those

who favored the paper filter and those who, with Mr. Aborn, believed

cotton cloth, such as muslin, to be the most efficient strainer.

"Cotton", argued Mr. Aborn, "is an ideal sanitary strainer because it

contains no chemical or questionable manufacturing element."

It was pointed out by Dr. Floyd W. Robison that while cotton cloth, such

as muslin, does give a fairly clear coffee, it is not so clear as by the

methods where a filter paper is used. He said:

Both methods have serious objectionable features. The muslin bag,

particularly, is decidedly unsanitary, especially when used in

restaurants and hotels. It is rarely kept clean, and one who has

frequented restaurants and many hotel kitchens knows that it lends

itself to very unclean and unsightly methods of handling. The food

inspector has to check this up perhaps as often as any one feature

about a restaurant.

The objection to the filter paper is not at all on the ground of

sanitation. It is ideal in this respect. The claim is made, and at

least, in part, substantiated, that it does hold back valuable

features of the brew.

There are many points about the filter that have not been

considered at all. Mr. Calkin believes that the very best type of

filter is a bed of coffee itself, and I must say this has the

sanction of good laboratory experience.

I.D. Richheimer[380], attacking the cotton cloth filter, said:

It is a known fact that the fats in coffee are very dense and

represent twelve to fifteen percent of the coffee weight. These

fats--due to the simplest chemical action of contact with air,

moisture and continued heat--begin a fermentation in the completed

beverage. In the cloth-filtering process--due to the rapid passage

of water through grounds almost as quickly as poured--the largest

percentage of fats is carried into the beverage. Fat being lighter

than water rises to the top of water if given a certain amount of

time during the brewing process. Were there no fats (which ferment)

in coffee there would be no need for placing cloth-filtering

material under water, as suggested, to keep them from becoming

sour.

In the booklet referred to, Mr. Aborn expressed himself as follows on

the filtration method:

The filtration method is not new, but well tried, thoroughly proven

and long used, though often incorrectly. It is the method followed,

more or less correctly, by all of the first-class hotels in the

world. It is controlled by no patent or proprietary device, and

requires a most inexpensive equipment. For a perfect result it but

demands an accurate adherence to simple but vital principles.

Deviations from these fundamentals, though apparently slight, cause

failure. When they, and the necessary _exact_ following of them,

are clearly understood, any person, even a small child, can brew

coffee with unvarying success.

The first point to consider in filtration is the dimensions of the

filter bag, or container of the ground coffee, in relation to the

quantity of coffee used and the granulation of same. If the filter

be a muslin bag, free on all sides, the filtering surface is

considerable and permits the necessary quick passage of water

through the grounds, provided the bag is of a wide enough diameter

as to prevent too great a depth of grounds through which the water

cannot quickly penetrate. The error of too narrow a filter is a

common one. It causes a delayed filtration, which means undesirably

long contact of water and coffee and also the cooling of the liquid

which in a correct, undelayed filtration is smoking hot at

completion. The bag should also not be too long or be allowed to

hang or soak in the liquid. A filter bag set tightly into a pot

against its sides, thus surrounded with impenetrable walls, is

greatly reduced in filtering surface, and the filtration is thereby

slackened.

The filter material should not be too coarse in texture, like

cheese cloth, or too heavy and impenetrable, like very heavy

muslin. A moderate weight muslin, not too light, is efficient.

The degree of granulation also, of course, affects the rate of

flow. The coarser the grind the faster the flow, which permits a

larger quantity of coffee to a given diameter of filter bag.

A most frequent fault in the use of the filtration method is the

failure to understand the fine degree of grinding necessary to the

best results. When the grind is not sufficiently fine the

extraction is, of course, weak. A fine grind (like fine cornmeal)

is essential. It does not retard the flow if the filter is of right

dimensions. A powdered grind (like flour) is so fine that it is apt

to "mat" itself into a resisting floor.

Many users of the filtration method pour the liquid through more

than once. This gains some added color, but adds undesirable

element, depreciates flavor and is especially inadvisable when the

grind is sufficiently fine. _One pouring_ only is recommended for

the best results.

The chinaware, or glazed earthenware pot, sometimes called the

French drip pot, with a chinaware or earthenware sieve container

for the grounds at the top through which the water is poured, being

free of all metal, is inviting in purity and in hygienic merit.

Together with the filter bag, it is subject to the above remarks on

dimensions. A chinaware sieve cannot be made as fine as a metal

sieve and cannot of course hold very fine granulation as can cotton

cloth. More coffee for a given strength is, therefore, required.

The upper container should be wide enough, for a given quantity of

coffee, as to allow an unretarded flow, and the more openings the

strainer contains the better.

In any drip, filtration or percolating method the stirring of the

grounds causes an over-contact of water and coffee and results in

an overdrawn liquor of injured flavor. If the water does not pass

through the grounds readily, the fault is as above indicated and

cannot be corrected by stirring or agitation. Many complaints of

bitter taste are traced to this error in the use of the filtration

method.

It is not necessary to pour on the water in driblets. The water may

be poured slowly, but the grounds should be kept well covered. The

weight of the water helps the flow downward through the grounds.

Care should be taken to keep up the temperature of the water. Set

the kettle back on the stove when not pouring. If the water is

measured, use a small heated vessel, which fill and empty quickly

without allowing the water to cool.

In 1917, _The Tea and Coffee Trade Journal_ made a comparative

coffee-brewing test with a regulation coffee pot for boiling, a pumping

percolator, a double glass filtration device, a cloth-filter device, and

a paper filter device. The cup tests were made by E.M. Frankel, Ph.D.;

and William B. Harris, coffee expert, United States Department of

Agriculture. The brews were judged for color, flavor (palatability,

smoothness), body (richness), and aroma. The test showed that the paper

filtration device produced the most superior brew. The cloth-filter,

glass-filter, percolator, and boiling pot followed in the order named.

At the 1917 convention of the National Coffee Roasters Association, John

E. King, of Detroit, announced that laboratory research which he had had

conducted for him showed that the finer the grind, the greater the loss

of aroma, and so he had selected a grind containing ninety percent of

very fine coffee and ten percent of a coarser nature, which seemed to

retain the aroma. He subsequently secured a United States patent for

this grind. Mr. King announced also at this meeting that his

investigations showed there was more than a strong likelihood that the

much-discussed caffetannic acid did not exist in coffee--that it most

probably was a mixture of chlorogenic and and coffalic acids.

The World War operated to interfere with the coffee roasters' plans for

a research bureau; and in the meantime the Brazil planters, in 1919,

started their million-dollar advertising campaign in the United States,

co-operating with a joint committee representing the green and roasted

coffee interests. In the following year (June, 1920), this committee

arranged with the Massachusetts Institute of Technology to start

scientific research work on coffee, the literature of the roasters'

Better Coffee Making Committee being turned over to it; and the

Institute began to "test the results of the committee's work by purely

analytical methods."

The first report on the research work at the Massachusetts Institute of

Technology was made by Professor S.C. Prescott to the Joint Coffee Trade

Publicity Committee in April, 1921. The committee gave out a statement

saying that Prof. Prescott's report stated that "caffein, the most

characteristic principle of coffee, is, in the moderate quantities

consumed by the average coffee drinker, a safe stimulant without harmful

after-effects."

There was no publication of experimental results; but the announced

findings were, in the main, a confirmation of the results of previous

workers, particularly of Hollingworth, with whose statement, that

"caffein, when taken with food in moderate amount is not in the least

deleterious," the report was quoted as being in entire agreement.

At the annual convention of the National Coffee Roasters Association,

November 2, 1921, Professor Prescott made a further report, in which he

stated that investigations on coffee brewing had disclosed that coffee

made with water between 185° and 200° was to be preferred to coffee made

with the water at actual boiling temperature (212°), that the chemical

action was far less vigorous, and that the resulting infusion retained

all the fine flavors and was freer from certain bitter or astringent

flavors than that made at the higher temperature. Professor Prescott

announced also that the best materials for coffee-making utensils were

glass (including agate-ware, vitrified ware, porcelain, etc.), aluminum,

nickel or silver plate, copper, and tin plate, in the order named[381].

The Joint Coffee Trade Publicity Committee's booklet on _Coffee and

Coffee Making_, issued in 1921, was very guarded in its observations on

grinding and brewing. It avoided all controversial points, but it did go

so far as to say on the general subject of brewing:

Chemists have analyzed the coffee bean and told us that the only

part of it which should go into our coffee cups for drinking is an

aromatic oil. This aromatic element is extracted most efficiently

only by fresh boiling water. The practice of soaking the grounds in

cold water, therefore, is to be condemned. It is a mistake also to

let the water and the grounds boil together after the real coffee

flavor is once extracted. This extraction takes place very quickly,

especially when the coffee is ground fine. The coarser the

granulation the longer it is necessary to let the grounds remain in

contact with the boiling water. Remember that flavor, the only

flavor worth having, is extracted by the _short_ contact of boiling

water and coffee grounds and that after this flavor is extracted,

the coffee grounds become valueless dregs.

The report contained also the following helpful generalities on coffee

service and the various methods of brewing in more or less common use in

the United States in 1921:

Although the above rules are absolutely fundamental to good Coffee

Making, their importance is so little appreciated that in some

households the lifeless grounds from the breakfast Coffee are left

in the pot and resteeped for the next meal, with the addition of a

small quantity of fresh coffee. Used coffee grounds are of no more

value in coffee making than ashes are in kindling a fire.

After the coffee is brewed the true coffee flavor, now extracted

from the bean, should be guarded carefully. When the brewed liquid

is left on the fire or overheated this flavor is cooked away and

the whole character of the beverage is changed. It is just as fatal

to let the brew grow cold. If possible, coffee should be served as

soon as it is made. If service is delayed, it should be kept hot

but not overheated. For this purpose careful cooks prefer a double

boiler over a slow flre. The cups should be warmed beforehand, and

the same is true of a serving pot, if one is used. Brewed coffee,

once injured by cooling, cannot be restored by reheating.

Unsatisfactory results in coffee brewing frequently can be traced

to a lack of care in keeping utensils clean. The fact that the

coffee pot is used only for coffee making is no excuse for setting

it away with a hasty rinse. Coffee making utensils should be

cleansed after each using with scrupulous care. If a percolator is

used pay special attention to the small tube through which the hot

water rises to spray over the grounds. This should be scrubbed with

the wire-handled brush that comes for the purpose.

In cleansing drip or filter bags use cool water. Hot water "cooks

in" the coffee stains. After the bag is rinsed keep it submerged in

cool water until time to use it again. Never let it dry. This

treatment protects the cloth from the germs in the air which cause

souring. New filter bags should be washed before using to remove

the starch or sizing.

DRIP (OR FILTER) COFFEE. The principle behind this method is the

quick contact of water at full boiling point with coffee ground as

fine as it is practical to use it. The filtering medium may be of

cloth or paper, or perforated chinaware or metal. The fineness of

the grind should be regulated by the nature of the filtering

medium, the grains being large enough not to slip through the

perforations.

The amount of ground coffee to use may vary from a heaping

teaspoonful to a rounded tablespoonful for each cup of coffee

desired, depending upon the granulation, the kind of apparatus used

and individual taste. A general rule is the finer the grind the

smaller the amount of dry coffee required.

The most satisfactory grind for a cloth drip bag has the

consistency of powdered sugar and shows a slight grit when rubbed

between thumb and finger. Unbleached muslin makes the best bag for

this granulation. For dripping coffee reduced to a powder, as fine

as flour or confectioner's sugar, use a bag of canton flannel with

the fuzzy side in. Powdered coffee, however, requires careful

manipulation and cannot be recommended for everyday household use.

Put the ground coffee in the bag or sieve. Bring fresh water to a

full boil and pour it through the coffee at a steady, gradual rate

of flow. If a cloth drip bag is used, with a very finely ground

coffee, one pouring should be enough. No special pot or device is

necessary. The liquid coffee may be dripped into any handy vessel

or directly into the cups. Dripping into the coffee cups, however,

is not to be recommended unless the dripper is moved from cup to

cup so that no one cup will get more than its share of the first

flow, which is the strongest and best.

The brew is complete when it drips from the grounds, and further

cooking or "heating up" injures the quality. Therefore, since it is

not necessary to put the brew over the fire, it is possible to make

use of the hygienic advantages of a glassware, porcelain or

earthenware serving pot.

BOILED (OR STEEPED) COFFEE. For boiling (or steeping) use a medium

grind. The recipe is a rounded tablespoonful for each cup of coffee

desired or--as some cooks prefer to remember it--a tablespoonful

for each cup and "one for the pot." Put the dry coffee in the pot

and pour over it fresh water _briskly boiling_. Steep for five

minutes or longer, according to taste, over a low fire. Settle with

a dash of cold water or strain through muslin or cheesecloth and

serve at once.

PERCOLATED COFFEE. Use a rounded tablespoonful of medium fine

ground coffee to each cupful of water. The water may be poured into

the percolator cold or at the boiling point. In the latter case,

percolation begins at once. Let the water percolate over the

grounds for five or ten minutes depending upon the intensity of the

heat and the flavor desired.

In response to a request by the author, Charles W. Trigg has contributed

the following discussion of coffee making:

VARIOUS ASPECTS OF SCIENTIFIC COFFEE BREWING

Before converting it into the beverage form, coffee must be

carefully selected and blended, and skillfully roasted, in order

thus far to assure obtaining a maximum efficiency of results. No

matter how accurately all this be done, improper brewing of the

roasted bean will nullify the previous efforts and spoil the drink;

for roasted coffee is a delicate material, very susceptible to

deterioration and of doubtful worth as the source of a beverage

unless properly handled.

There probably never was produced a drink which so fits into the

exacting desires of the human appetite as does coffee. Properly

prepared, it is a delightful beverage: but incorrectly made, it

becomes an imposition upon the palates of mankind. Sensitive though

coffee is to improper manipulation, the best procedure for brewing

it is also the easiest. Cheap coffee well made excels good coffee

poorly made.

CONSTITUENT CONCEPTS. The roasting of green coffee causes an

alteration in the constitution of its constituents, with the result

that some of the compounds present therein which were originally

water-soluble are rendered insoluble, and some which were insoluble

are converted into soluble ones. A portion of the original caffein

content is lost by sublimation. The aromatic conglomerate, caffeol,

is formed, and a considerable quantity of gas is produced, a

portion of which, developing pressure in the cells of the beans,

pops, or swells, them so as to increase the size of each individual

bean. The constituents which are water-soluble after the

torrefaction may be generally classified as heavy extractives and

light aromatic materials. The percentages and nature of these

materials in the roasted coffee will vary with the type of coffee

and with the roast which it is given. In general, and in particular

for purposes of comparison of methods of brewing, they may be

considered to be the same and to occur in about the same

proportions in all coffees.

The heavy extractives are caffein, mineral matter, proteins,

caramel and sugars, "caffetannic acid", and various organic

materials of uncertain composition. Some fat will also be found in

the average coffee brew, being present not by virtue of being water

soluble, but because it has been melted from the bean by the hot

water and carried along with the solution.

The caffein furnishes the stimulation for which coffee is generally

consumed. It has only a slightly bitter taste, and because of the

relatively small percentage in which it is present in a cup of

coffee, does not contribute to the cup value. The mineral matter,

together with certain decomposition and hydrolysis products of

crude fiber and chlorogenic acid, contribute toward the astringency

or bitterness of the cup. The proteins are present in such small

quantity that their only rôle is to raise somewhat the almost

negligible food value of a coffee infusion. The body, or what might

be called the licorice-like character of coffee, is due to the

presence of bodies of a glucosidic nature and to caramel.

As has been previously pointed out[382], the term "caffetannic

acid" is a misnomer; for the substances which are called by this

name are in all probability mainly coffalic and chlorogenic acids.

Neither is a true tannin, and they evince but few of the

characteristic reactions of tannic acid. Some neutral coffees will

show as high a "caffetannic acid" content as other acid-charactered

ones. Careful work by Warnier[383] showed the actual acidities of

some East Indian coffees to vary from 0.013 to 0.033 percent. These

figures may be taken as reliable examples of the true acid content

of coffee, and though they seem very low, it is not at all

incomprehensible that the acids which they indicate produce the

acidity in a cup of coffee. They probably are mainly volatile

organic acids together with other acidic-natured products of

roasting.

[Illustration: SECTION OF ROASTED BEAN MAGNIFIED 1,000 TIMES]

We know that very small quantities of acid are readily detected in

fruit juices and beer, and that variation in their percentages is

quickly noticed, while the neutralization of this small amount of

acidity leaves an insipid drink. Hence it seems quite likely that

this small acid content gives to the coffee brew its essential

acidity. A few minor experiments on neutralization have proven the

production of a very insipid beverage by thus treating a coffee

infusion. So that the acidity of certain coffees most apparently

should be attributed to such compounds, rather than to the misnamed

"caffetannic acid."

The light aromatic materials, and the other substances which are

steam-distillable, i.e. which are driven off when coffee is

concentrated by boiling, are the main determining factors in the

individuality of coffees. These compounds, which are collectively

called "caffeol", vary greatly in the percentages present in

different coffees, and thus are largely responsible for our ability

to distinguish coffees in the cup. It is these compounds which

supply the pleasingly aromatic and appetizing odor to coffee.

All of these compounds, with the possible exception of the

proteins, are easily soluble in both hot and cold water. The fact

that a clear coffee extract made with hot water does not show any

precipitate immediately upon cooling, proves that cold water will

give as complete an extraction as hot water. However, speed of

extraction is materially increased with rise in temperature, due to

the fact that the rate and degree of solubility of the substances

in water, and the diffusion of the water through the cell walls of

the coffee, are accelerated. Also, the resistance which the fat

content of the bean offers to the wetting of the coffee, and the

persistency of the "enfleurage" action of the fat in retaining the

caffeol, are less with hot than with cold water. Accordingly, the

speed of extraction is increased by using hot water, and the

efficiency of extraction procured per unit time of subjection to

water is higher.

Prolonged contact of coffee with water results in the hydrolysis of

some of the insoluble materials and subsequent extraction of the

substances thus formed. The rate of hydrolysis also increases with

temperature: and as these compounds are of an astringent or bitter

nature, the solution obtained upon boiling coffee is naturally

possessed of a flavor unpleasant to the palate of the connoisseur.

Boiling of the coffee infusion after it has been removed from the

grounds also has a deleterious effect, as the local overheating of

the solution at the point of application of the heat results in a

decomposition, particularly if the solution be converted into steam

at this point, leaving a thin film of solids temporarily exposed to

the destructive action of the heat. Some of the more delicate

constituents are unfavorably affected by such treatment, and

undergo hydrolysis and oxidation. The products thus formed are

thrown into relief in the flavor by the loss of the aromatic

properties through steam distillation which is incidental to

boiling.

It is a well known fact that re-warming a coffee brew has a

unfavorable effect upon it. This is probably due in part to a

precipitation of some of the water-soluble proteins upon standing,

and their subsequent decomposition when heat is applied directly to

them in reheating the solution. The absorption of air by the

solution upon cooling, with attendant oxidation, which is

accentuated by the application of heat in re-warming, must also be

considered, as well as the other effects of boiling as set forth,

and the action of the materials of which the coffee pot is

constructed upon the solution.

PHYSICAL CONCEPTION. The coffee bean is composed of a large number

of cells which function as natural containers and retainers of

coffee fat and of the aromatic flavoring substances. In order to

render the soluble solids fully accessible, the resistance which

these cells offer to the extracting water must be overcome by

grinding so as to break open all of them. In this manner a grind is

obtained which will give a maximum removal of the heavy

extractives. But when all of the cells are broken, great

opportunity is offered for the escape of the caffeol, which is

further enhanced by the slight heating which usually accompanies

such fine grinding. So much caffeol escapes that even our most

expert cup-testers would experience difficulty in identifying

powdered coffees in a blind test. What cup-testers, in fact, use

powdered coffees for making their cup selections?

Consider powdered coffee, compared with freshly ground coffee of a

coarser grind. Neither the former nor its brew possesses the amount

of characteristic flavor or aroma, attributable to caffeol,

evidenced by the latter. The explanation of this is that the finer

the grind, the more readily accessible are the soluble constituents

of the coffee to the extracting water. Caffeol, however, in

addition to being water-soluble, is extremely fugacious, so that

when the grinding is carried to such a fineness that every cell is

broken, the greater part of the caffeol volatilizes before the

water comes into contact with it. It is therefore highly desirable

that a grind be used wherein all of the cells are not broken, but a

grind that is sufficiently fine to permit efficient extraction. In

the light of this knowledge, the grind advocated by King[384] seems

to be logical, for with it--though neither a maximum of the

non-volatile extractives nor a maximum of caffeol is obtained--an

all-round maximum of cup quality is procured.

The escape, upon grinding, of these volatile aromatic and flavoring

constituents which lend individuality to coffees, makes it

essential that the roasted beans be ground immediately prior to

extraction.

DIFFERENT METHODS OF EXTRACTION. The methods employed for preparing

the coffee drink may be classified under the general headings of

boiling, steeping, percolation, and filtration. True percolation is

the simple process known by the trade as filtration; but in this

classification, the term indicates the style of extraction

exemplified by the pumping percolator.

Boiled coffee is usually cloudy, due to the suspension of fine

particles resulting from the disintegration of the grounds by the

violence of boiling. The usual procedure in clarifying the

decoction is to add the white of an egg or some egg-shells, the

albumen of which is coagulated upon the fine particles by the heat

of the solution, and the particles thus weighted sink to the

bottom. Even this procedure, requiring much attention, does not

give as clear a solution as some of the other extraction procedures

employed. The conditions to which coffee is subjected during

boiling are the worst possible, as both grounds and solution

undergo hydrolysis, oxidation, and local-overheating, while the

caffeol is steam-distilled from the brew. Many persons, who have

long been accustomed to drinking the relatively bitter beverage

thus produced, are not satisfied by coffee made in any other way;

but this is purely a perversion of taste, for none of the

properties are present which make coffee so prized by the epicure.

[Illustration: CROSS-SECTION OF ROASTED COFFEE BEAN MAGNIFIED 600

TIMES]

[Illustration: COARSE GRIND UNDER THE MICROSCOPE]

Steeping, in which cold water is added to the coffee, and the

mixture brought up to a boil, does not subject the coffee to so

strenuous conditions. Local overheating and hydrolysis occur, but

not to so great an extent as in boiling; and most of the effects of

oxidation and volatization of caffeol are absent. However,

extraction is rather incomplete, due to lack of thorough admixture

of the water and coffee.

When coffee is to be made under the best conditions, the

temperature of the water used and of the extract after it is made

should not fluctuate. In the pumping percolator, as in the steeping

method, the temperature varies greatly from the time the extraction

is started to the completion of the operation. This is deleterious.

Also, local overheating of the infusion occurs at the point of

application of the heat; and because of the manner in which the

water is brought into contact with the coffee, the degree of

extraction shows inefficiency. Spraying of the water over the

coffee never permits the grounds to be completely covered with

water at any one time, and the opportunity offered for channeling

is excessive. The principle of thorough extraction demands that, as

the substance being extracted becomes progressively more exhausted,

fresh solvent should be brought into contact with it. In the

pumping percolator the solution pumped over the grounds becomes

more concentrated as the grounds become exhausted; so that the time

taken to reach the degree of extraction desired is longer, and an

appreciable amount of relatively concentrated liquor is retained by

the grounds.

[Illustration: MEDIUM GRIND UNDER THE MICROSCOPE]

The simplest procedure to follow is that in which boiling water is

poured over ground coffee suspended on a filtering medium in such a

manner that the extracting water will slowly pass through the

coffee and be received in a containing vessel, which obviates

further contact of the beverage with the grounds. The water as it

comes into contact with the ground coffee extracts the soluble

material, and the solution is removed by gravity. Fresh water takes

its place; so that, if the filter medium be of the proper fineness,

the water flows through at the correct rate of speed, and complete

extraction is effected with the production of a clear solution.

Thus a maximum extraction of desirable materials is obtained in a

short time with a minimum of hydrolysis, oxidation, and loss of

caffeol; and if the infusion be consumed at once, or kept warm in a

contrivance embodying the double-boiler principle, the effects of

local overheating are avoided. Also, with the use of an appropriate

filter, a finer grind of coffee can be used than in the other

devices, without obtaining a turbid brew. All this works toward the

production of a desirable drink.

There are several devices on the market, some using paper, and some

cloth, as a filter, which operate on this principle and give very

good coffee. The use of paper presents the advantage of using a new

and clean filter for each brew, whereas the cloth must be carefully

kept immersed in water between brews to prevent its fouling.

Contrivances operating on the filtration principle have been

designed for use on a large scale in conjunction with coffee urns,

and have proven quite successful in causing all of the water to go

slowly through the coffee without channeling, thus accomplishing

practically complete extraction. The majority of urns are still

operated with bags, of which the ones with sides of heavier

material than the bottom obtain the most satisfactory results, as

the majority of the water must pass through the coffee instead of

out through the sides of the bag. Greatest efficiency, when bags

are used, is obtained by repouring until all of the liquid has

passed twice through the coffee; further repouring extracts too

much of the astringent hydrolysis products. The bags, when not in

use, should not be allowed to dry but should be kept in a jar of

cold water. The urns provided with water jackets keep the brew at

almost a constant temperature and avoid the deterioration incident

to temperature fluctuation.

COMPOSITION OF BREWS. The real tests of the comparative values of

different methods of brewing are the flavor and palatibility of the

drink, in conjunction with the number of cups of a given strength

which are produced, or the relative strengths of brews of the same

number of cups volume. Chemical analysis has not yet been developed

to a stage where the results obtained with it are valuably

indicative. Caffeol is present in quantities so small that no

comparative results can be obtained. "Caffetannic acid"

determinations are practically meaningless. This compound is of so

doubtful a composition and physiological action, and the methods

employed for its determination are so indefinite as to

interpretation, as to render valueless any attempts at comparison

of relative percentages. The only accurate analysis which can be

made is that for caffein.

Much advertising emphasis has been placed on the small amount of

caffein extracted by some devices. What is one of the main reasons

for the consumption of coffee? The caffein contained therein, of

course. So that if one device extracts less caffein than another,

that fact alone is nothing in favor of the former. If the consumer

does not want caffein in his drink there are caffein-free coffees

on the market.

[Illustration: FINE-MEAL GRIND UNDER THE MICROSCOPE]

The coffee liquor acts on metals in such a manner as to lower the

quality of the drink, so that metals of any sort, and by all

means, irons, should be avoided as far as possible. Instead,

earthenware or glass, preferably a good grade of the former, should

be employed as far as possible in the construction of coffee-making

devices.

Of the various metals, silver, aluminum, monel metal, and tin (in

the order named) are least attacked by coffee infusions; and

besides these, nickel, copper, and well enameled iron (absolutely

free from pin holes) may be used without much danger of

contamination. Rings for coffee-urn bags should be made of tinned

copper, monel metal, or aluminum. Even if coffee be made in metal

contrivances, the receptacles in which it stands should be made of

earthenware or of glass.

Painstaking care should be given to the preservation of the

coffee-makers in a state of cleanliness, as upon this depends the

value of the brew. Dirt, fine grounds, and fat (which will turn

rancid quickly) should not be allowed to collect on the sides,

bottom, or in angles of the device difficult of access. Nor should

any source of metallic or exterior contamination be allowed to go

uneliminated.

_The Perfect Cup of Coffee_

Lovers of coffee in the United States are in a better position to obtain

an ideal cup of the beverage than those in any other country. While

imports of green coffee are not so carefully guarded as tea imports,

there is a large measure of government inspection designed to protect

the consumer against impurities, and the Department of Agriculture is

zealous in applying the pure food laws to insure against misbranding and

substitution. The department has defined coffee as "a beverage resulting

from a water infusion of roasted coffee and nothing else."

Today no reputable merchant would think of selling even loose coffee for

other than what it is. And the consumer can feel that, in the case of

package coffee, the label tells the truth about the contents.

With a hundred different kinds of coffee coming to this market from

nineteen countries, so many combinations are possible, that there is

sure to be a straight coffee or a blend to suit any taste. And those who

may have been frightened into the belief that coffee is not for them

should do a little experimenting before exposing themselves to the

dangers of the coffee-substitute habit.

Once upon a time it was thought that Java and Mocha were the only

worthwhile blend, but now we know that a Bogota coffee from Colombia,

and a Bourbon Santos from Brazil, make a most satisfying drink. And if

the individual seeker should happen to be a caffein-sensitive, there are

coffees so low in caffein content, like some Porto Ricans, as to

overcome this objection; while there are other coffees from which the

caffein has been removed by a special treatment. There is no reason why

any person who is fond of coffee should forego its use. Paraphrasing

Makaroff, Be modest, be kind, eat less, and think more, live to serve,

work and play and laugh and love--it is enough! Do this and you may

drink coffee without danger to your immortal soul.

If you are accustomed to buying loose coffee, have your dealer do a

little experimental blending for you until you find a coffee to suit

your palate. Some expert blends are to be found among the leading

package brands. But you really can not do better than to trust your case

to a first-class grocer of known reputation. He will guide you right if

he knows his business; and if he doesn't, then he doesn't know his

business--try elsewhere. Test him out along this line:

Let us reason together, Mr. Grocer. Let us consider these facts about

coffee: green coffee improves with age? Granted. As soon as it is

roasted, it begins to lose in flavor and aroma? Certainly. Grinding

hastens the deterioration? Of course. Therefore, it is better to buy a

small quantity of freshly roasted coffee in the bean and grind it at the

time of purchase or at home just before using? Absolutely!

If your grocer reacts in this fashion, he need only supply you with a

quality coffee at fair price and you need only to make it properly to

obtain the utmost of coffee satisfaction.

Some connoisseurs still cling to the good old two-thirds Java and

one-third Mocha blend, but the author has for years found great pleasure

in a blend composed of half Medellin Bogota, one-quarter Mandheling

"Java", and one-quarter Mocha. However, this blend might not appeal to

another's taste, and the component parts are not always easy to get. The

retail cost (1922) is about fifty cents.

Another pleasing blend is composed of Bogota, washed Maracaibo, and

Santos, equal parts. This should retail from thirty to thirty-five

cents. Good drinking coffees are to be had for prices ranging from

twenty-five to thirty cents. In the stores of one of the large chain

systems an excellent blend composed of sixty percent Bourbon Santos,

and forty percent Bogota is to be had (1922) for 29 cents. All these

figures apply, of course, to normal times.

If you are epicurean, you will want to read up on, and to try, the fancy

Mexicans, Cobáns, Sumatra growths, Meridas, and some from the "Kona

side" of Hawaii.

In preparing the perfect cup of coffee, then, the coffee must be of good

grade, and freshly roasted. It should, if possible, be ground just

before using. The author has found a fine grind, about the consistency

of fine granulated sugar, the most satisfactory. For general home use, a

device that employs filter paper or filter cloth is best; for the

epicure an improved porcelain French percolator (drip pot) or an

improved cloth filter will yield the utmost of coffee's delights. Drink

it black, sweetened or unsweetened, with or without cream or hot milk,

as your fancy dictates.

It should be remembered that to make good coffee no special pot or

device is necessary. Good coffee can be made with any china vessel and a

piece of muslin. But to make it in perfection pains must be taken with

every step in the process from roaster to cup.

Hollingworth[385] points out that through taste alone it is impossible

to distinguish between quinine and coffee, or between apple and onion.

There is something more to coffee than its caffein stimulus, its action

on the taste-buds of the tongue and mouth. The sense of smell and the

sense of sight play important rôles. To get all the joy there is in a

cup of coffee, it must look good and smell good, before one can

pronounce its taste good. It must woo us through the nostrils with the

wonderful aroma that constitutes much of the lure of coffee.

And that is why, in the preparation of the beverage, the greatest

possible care should be observed to preserve the aroma until the moment

of its psychological release. This can only be done by having it appear

at the same instant that the delicate flavor is extracted--roasting and

grinding the bean much in advance of the actual making of the beverage

will defeat this object. Boiling the extraction will perfume the house;

but the lost fragrance will never return to the dead liquid called

coffee, when served from the pot whence it was permitted to escape.

To recapitulate, with an added word on service, the correct way to make

coffee is as follows:

1. Buy a good grade of freshly roasted coffee from a responsible dealer.

2. Grind it very fine, and at home, just before using.

3. Allow a rounded tablespoonful for each beverage cup.

4. Make it in a French drip pot or in some filtration device where

freshly boiling water is poured through the grind but once. A piece of

muslin and any china receptacle make an economical filter.

5. Avoid pumping percolators, or any device for heating water and

forcing it repeatedly through the grounds. Never boil coffee.

6. Keep the beverage hot and serve it "black" with sugar and hot milk,

or cream, or both.

_Some Coffee Recipes_

When Mrs. Ida C. Bailey Allen prepared a booklet of recipes for the

Joint Coffee Trade Publicity Committee, she introduced them with the

following remarks on the use of coffee as a flavoring agent:

Although coffee is our national beverage, comparatively few cooks

realize its possibilities as a flavoring agent. Coffee combines

deliciously with a great variety of food dishes and is especially

adapted to desserts, sauces and sweets. Thus used it appeals

particularly to men and to all who like a full-bodied pronounced

flavor.

For flavoring purposes coffee should be prepared just as carefully

as when it is intended for a beverage. The best results are

obtained by using freshly made coffee, but when, for reasons of

economy, it is desirable to utilize a surplus remaining from the

meal-time brew, care should be taken not to let it stand on the

grounds and become bitter.

When introducing made coffee into a recipe calling for other

liquid, decrease this liquid in proportion to the amount of coffee

that has been added. When using it in a cake or in cookies, instead

of milk, a tablespoonful less to the cup should be allowed, as

coffee does not have the same thickening properties.

In some cases, better results are gained if the coffee is

introduced into the dish by scalding or cooking the right

proportion of ground coffee with the liquid which is to form the

base. By this means the full coffee flavor is obtained, yet the

richness of the finished product is not impaired by the

introduction of water, as would be the case were the infused coffee

used. This method is advisable especially for various desserts

which have milk as a foundation, as those of the custard variety

and certain types of Bavarian Creams, Ice Cream, and the like. The

right proportion of ground coffee, which is generally a

tablespoonful to the cup, should be combined with the cold milk or

cream in the double-boiler top and should then be scalded over hot

water, when the mixture should be put through a very fine strainer

or cheese cloth, to remove all grounds.

Coffee can be used as a flavoring in almost any dessert or confection

where a flavoring agent is employed.

On iced coffee and the use of coffee in summer beverages in general,

Mrs. Allen writes as follows:

ICED COFFEE. This is not only a delicious summer drink, but it also

furnishes a mild stimulation that is particularly grateful on a

wilting hot day. It may be combined with fruit juices and other

ingredients in a variety of cooling beverages which are less sugary

and cloying than the average warm weather drink and for that reason

it is generally popular with men.

Coffee that is to be served cold should be made somewhat stronger

than usual. Brew it according to your favorite method and chill

before adding sugar and cream. If cracked ice is added make sure

the coffee is strong enough to compensate for the resulting

dilution. Mixing the ingredients in a shaker produces a smoother

beverage topped with an appetizing foam.

It is a convenience, however, to have on hand a concentrated syrup

from which any kind of coffee-flavored drink may be concocted on

short notice and without the necessity of lighting the stove.

Coffee left over from meals may be used for the same purpose, but

it should be kept in a covered glass or china dish and not allowed

to stand too long. A coffee syrup made after the following recipe

will keep indefinitely and may be used as a basis for many

delicious iced drinks:

COFFEE SYRUP. Two quarts of very strong coffee; 3-1/2 pounds sugar.

The coffee should be very strong, as the syrup will be largely

diluted. The proportion of a pound of coffee to one and

three-fourths quarts of water will be found satisfactory. This may

be made by any favorite method, cleared and strained, then combined

with the sugar, brought to boiling point, and boiled for two or

three minutes. It should be canned while boiling, in sterilized

bottles. Fill them to overflowing and seal as for grape juice or

for any other canned beverage.

[Illustration]

A COFFEE CHRONOLOGY

_Giving dates and events of historical interest in legend, travel,

literature, cultivation, plantation treatment, trading, and in the

preparation and use of coffee from the earliest time to the

present_

900[L]--Rhazes, famous Arabian physician, is first writer to

mention coffee under the name _bunca_ or _bunchum_.[M]

1000[L]--Avicenna, Mahommedan physician and philosopher, is the

first writer to explain the medicinal properties of the coffee

bean, which he also calls _bunchum_.[M]

1258[L]--Sheik Omar, disciple of Sheik Schadheli, patron saint and

legendary founder of Mocha, by chance discovers coffee as a

beverage at Ousab in Arabia.[M]

1300[L]--The coffee drink is a decoction made from roasted berries,

crushed in a mortar and pestle, the powder being placed in boiling

water, and the drink taken down, grounds and all.

1350[L]--Persian, Egyptian, and Turkish ewers made of pottery are

first used for serving coffee.

1400-1500--Earthenware or metal coffee-roasting plates with small

holes, rounded and shaped like a skimmer, come into use in Turkey

and Persia over braziers. Also about this time appears the familiar

Turkish cylinder coffee mill, and the original Turkish coffee

boiler of metal.

1428-48--Spice grinder to stand on four legs first invented;

subsequently used to grind coffee.

1454[L]--Sheik Gemaleddin, mufti of Aden, having discovered the

virtues of the berry on a journey to Abyssinia, sanctions the use

of coffee in Arabia Felix.

1470-1500--The use of coffee spreads to Mecca and Medina.

1500-1600--Shallow iron dippers with long handles and small

foot-rests come into use in Bagdad and in Mesopotamia for roasting

coffee.

1505[L]--The Arabs introduce the coffee plant into Ceylon.

1510--The coffee drink is introduced into Cairo.

1511--Kair Bey, governor of Mecca, after consultation with a

council of lawyers, physicians, and leading citizens, issues a

condemnation of coffee, and prohibits the use of the drink.

Prohibition subsequently ordered revoked by the sultan of Cairo.

1517--Sultan Selim I, after conquering Egypt, brings coffee to

Constantinople.

1524--The kadi of Mecca closes the public coffee houses because of

disorders, but permits coffee drinking at home and in private. His

successor allows them to re-open under license.

1530[L]--Coffee drinking introduced into Damascus.

1532[L]--Coffee drinking introduced into Aleppo.

1534--A religious fanatic denounces coffee in Cairo and leads a mob

against the coffee houses, many of which are wrecked. The city is

divided into two parties, for and against coffee; but the chief

judge, after consultation with the doctors, causes coffee to be

served to the meeting, drinks some himself, and thus settles the

controversy.

1542--Soliman II, at the solicitation of a favorite court lady,

forbids the use of coffee, but to no purpose.

1554--The first coffee houses are opened in Constantinople by

Shemsi of Damascus and Hekem of Aleppo.

1570[L]-80[L]--Religious zealots in Constantinople, jealous of the

increasing popularity of the coffee houses, claim roasted coffee to

be a kind of charcoal, and the mufti decides that it is forbidden

by the law. Amurath III subsequently orders the closing of all

coffee houses, on religious grounds, classing coffee with wine,

forbidden by the _Koran_. The order is not strictly observed, and

coffee drinking continues behind closed shop-doors and in private

houses.

1573--Rauwolf, German physician and botanist, first European to

mention coffee, makes a journey to the Levant.

1580--Prospero Alpini (Alpinus), Italian physician and botanist,

journeys to Egypt and brings back news of coffee.

1582-83--The first printed reference to coffee appears as _chaube_

in Rauwolf's _Travels_, published in German at Frankfort and

Lauingen.

1585--Gianfraneesco Morosini, city magistrate in Constantinople,

reports to the Venetian senate the use by the Turks "of a black

water, being the infusion of a bean called _cavee_."

1587--The first authentic account of the origin of coffee is

written by the Sheik Abd-al-Kâdir, in an Arabian manuscript

preserved in the Bibliothéque Nationale, Paris.

1592--The first printed description of the coffee plant (called

_bon_) and drink (called _caova_) appears in Prospero Alpini's work

_The Plants of Egypt_, written in Latin, and published in Venice.

1596[L]--Belli sends to the botanist de l'Écluse "seeds used by the

Egyptians to make a liquid they call _cave_."

1598--The first printed reference to coffee in English appears as

_chaoua_ in a note of Paludanus in _Linschoten's Travels_,

translated from the Dutch, and published in London.

1599--Sir Antony Sherley, first Englishman to refer to coffee

drinking in the Orient, sails from Venice for Aleppo.

1600[L]--Pewter serving-pots appear.

1600--Iron spiders on legs, designed to sit in open fires, are used

for roasting coffee.

1600[L]--Coffee cultivation introduced into southern India at

Chickmaglur, Mysore, by a Moslem pilgrim, Baba Budan.[M]

1600-32--Mortars and pestles of wood, and of metal (iron, bronze,

and brass) come into common use in Europe for making coffee powder.

1601--The first printed reference to coffee in English, employing

the more modern form of the word, appears in W. Parry's book,

_Sherley's Travels_, as "a certain liquor which they call coffe."

1603--Captain John Smith, English adventurer, and founder of the

colony of Virginia, in his book of travels published this year,

refers to the Turks' drink, "coffa."

1610--Sir George Sandys, the poet, visits Turkey, Egypt, and

Palestine, and records that the Turks "sip a drink called _coffa_

(of the berry that it is made of) in little china dishes, as hot as

they can suffer it."

1614--Dutch traders visit Aden to examine into the possibilities of

coffee cultivation and coffee trading.

1615--Pietro Della Valle writes a letter from Constantinople to his

friend Mario Schipano at Venice that when he returns he will bring

with him some coffee, which he believes "is a thing unknown in his

native country."

1615--Coffee is introduced into Venice.

1616--The first coffee is brought from Mocha to Holland by Pieter

Van dan Broecke.

1620--Peregrine White's wooden mortar and pestle (used for

"braying" coffee) is brought to America on the Mayflower by White's

parents.

1623-27--Francis Bacon, in his _Historia Vitae et Mortis_ (1623),

speaks of the Turks' "caphe"; and in his _Sylva Sylvarum_ (1627)

writes: "They have in Turkey a drink called _coffa_ made of a berry

of the same name, as black as soot, and of a strong scent ... this

drink comforteth the brain and heart, and helpeth digestion."

1625--Sugar is first used to sweeten coffee in Cairo.

1632--Burton in his _Anatomy of Melancholy_ says: "The Turks have a

drink called _coffa_, so named from a berry black as soot and as

bitter."

1634--Sir Henry Blount makes a voyage to the Levant, and is invited

to drink "cauphe" in Turkey.

1637--Adam Olearius, German traveler and Persian scholar, visits

Persia (1633-39); and on his return tells how in this year he

observed that the Persians drink _chawa_ in their coffee houses.

1637--Coffee drinking is introduced into England by Nathaniel

Conopios, a Cretan student at Balliol College, Oxford.

1640--Parkinson, in his _Theatrum Botanicum_, publishes the first

botanical description of the coffee plant in English--referred to

as "_Arbor Bon cum sua Buna_. The Turkes Berry Drinke."

1640--The Dutch merchant, Wurffbain, offers for sale in Amsterdam

the first commercial shipment of coffee from Mocha.

1644--Coffee is introduced into France at Marseilles by P. de la

Roque, who brought back also from Constantinople the instruments

and vessels for making it.

1645--Coffee comes into general use in Italy.

1645--The first coffee house is opened in Venice.

1647--Adam Olearius publishes in German his _Persian Voyage

Description_, containing an account of coffee manners and customs

in Persia in 1633-39.

1650[L]--Varnar, Dutch minister resident at the Ottoman Porte,

publishes a treatise on coffee.

1650[L]--The individual hand-turned metal (tin-plate or tinned

copper) roaster appears; shaped like the Turkish coffee grinder,

for use over open fires.

1650--The first coffee house in England is opened at Oxford by

Jacobs, a Jew.

1650--Coffee is introduced into Vienna.

1652--The first London coffee house is opened by Pasqua Rosée in

St. Michael's Alley, Cornhill.

1652--The first printed advertisement for coffee in English appears

in the form of a handbill issued by Pasqua Rosée, acclaiming "The

Vertue of the Coffee Drink."

1656--Grand Vizier Kuprili, during the war with Candia, and for

political reasons, suppresses the coffee houses and prohibits

coffee. For the first violation the punishment is cudgeling; for a

second, the offender is sewn up in a leather bag and thrown into

the Bosporus.

1657--The first newspaper advertisement for coffee appears in _The

Publick Adviser_ of London.

1657--Coffee is introduced privately into Paris by Jean de

Thévenot.

1658--The Dutch begin the cultivation of coffee in Ceylon.

1660[L]--The first French commercial importation of coffee arrives

in bales at Marseilles from Egypt.

1660--Coffee is first mentioned in the English statute books when a

duty of four pence is laid upon every gallon made and sold "to be

paid by the maker."

1660[L]--Nieuhoff, Dutch ambassador to China, is the first to make

a trial of coffee with milk, in imitation of tea with milk.

1660--Elford's "white iron" machine for roasting coffee is much

used in England, being "turned on a spit by a jack."

1662--Coffee is roasted in Europe over charcoal fires without

flame, in ovens, and on stoves; being "browned in uncovered

earthenware tart dishes, old pudding pans, fry pans."

1663--All English coffee houses are required to be licensed.

1663--Regular imports of Mocha coffee begin at Amsterdam.

1665--The improved Turkish long brass combination coffee grinder

with folding handle and cup receptacle for green beans, for boiling

and serving, is first made in Damascus. About this period the

Turkish coffee set, including long-handled boiler and porcelain

cups in brass holders, comes into vogue.

1668--Coffee is introduced into North America.

1669--Coffee is introduced publicly into Paris by Soliman Aga, the

Turkish ambassador.

1670--Coffee is roasted in larger quantities in small closed

sheet-iron cylinders having long iron handles designed to turn them

in open fireplaces. First used in Holland. Later, in France,

England, and the United States.

1670--The first attempt to grow coffee in Europe at Dijon, France,

results in failure.

1670--Coffee is introduced into Germany.

1670--Coffee is first sold in Boston.

1671--The first coffee house in France is opened in Marseilles in

the neighborhood of the Exchange.

1671--The first authoritative printed treatise devoted solely to

coffee, written in Latin by Faustus Nairon, professor of Oriental

languages, Rome, is published in that city.

1671--The first printed treatise in French, largely devoted to

coffee, _Concerning the Use of Coffee, Tea and Chocolate_, by

Philippe Sylvestre Dufour, purporting to be a translation from the

Latin, is published at Lyons.

1672--Pascal, an Armenian, first sells coffee publicly at St.

Germain's fair, Paris, and opens the first Parisian coffee house.

1672--Great silver coffee pots (with all the utensils belonging to

them of the same metal) are used at St.-Germain's fair, Paris.

1674--_The Women's Petition Against Coffee_ is published in London.

1674--Coffee is introduced into Sweden.

1675--Charles II issues a proclamation to close all London coffee

houses as places of sedition. Order revoked on petition of the

traders in 1676.

1679--An attempt by the physicians of Marseilles to discredit

coffee on purely dietetic grounds fails of effect; and consumption

increases at such a rate that traders in Lyons and Marseilles begin

to import the green bean by the ship-load from the Levant.

1679[L]--The first coffee house in Germany is opened by an English

merchant at Hamburg.

1683--Coffee is sold publicly in New York.

1683--Kolschitzky opens the first coffee house in Vienna.

1684--Dufour publishes at Lyons, France, the first work on _The

Manner of Making Coffee, Tea, and Chocolate_.

1685--_Café au lait_ is first recommended for use as a medicine by

Sieur Monin, a celebrated physician of Grenoble, France.

1686--John Ray, one of the first English botanists to extol the

virtues of coffee in a scientific treatise, publishes his

_Universal Botany of Plants_ in London.

1686--The first coffee house is opened in Regensburg, Germany.

1689--Café de Procope, the first real French café, is opened in

Paris by François Procope, a Sicilian, coming from Florence.

1689--The first coffee house is opened in Boston.

1691--Portable coffee-making outfits to fit the pocket find favor

in France.

1692--The "lantern" straight-line coffee pot with true cone lid,

thumb-piece, and handle fixed at right angle to the spout, is

introduced into England, succeeding the curved Oriental serving

pot.

1694--The first coffee house is opened in Leipzig, Germany.

1696--The first coffee house (The King's Arms) is opened in New

York.

1696--The first coffee seedlings are brought from Kananur, on the

Malabar coast, and introduced into Java at Kedawoeng, near Batavia,

but not long afterward are destroyed by flood.

1699--The second shipment of coffee plants from Malabar to Java by

Henricus Zwaardecroon becomes the progenitors of all the _arabica_

coffee trees in the Dutch East Indies.

1699--Galland's translation of the earliest Arabian manuscript on

coffee appears in Paris under the title, _Concerning the First Use

of Coffee and the Progress It Afterward Made_.

1700--Ye coffee house, the first in Philadelphia, is built by

Samuel Carpenter.

1700-1800--Small portable coke or charcoal stoves made of

sheet-iron, and fitted with horizontal revolving cylinders turned

by hand, come into use for family roasting.

1701--Coffee pots appear in England with perfect domes and bodies

less tapering.

1702--The first "London" coffee house is established in

Philadelphia.

1704--Bull's machine for roasting coffee, probably the first to use

coal for commercial roasting, is patented in England.

1706--The first samples of Java coffee, and a coffee plant grown in

Java, are received at the Amsterdam botanical gardens.

1707--The first coffee periodical, _The New and Curious Coffee

House_, is issued at Leipzig by Theophilo Georgi, as a kind of

organ of the first kaffee-klatsch.

1711--Java coffee is first sold at public auction in Amsterdam.

1711--A novelty in coffee-making is introduced into France by

infusing the ground beans in a fustian (linen) bag.

1712--The first coffee house is opened in Stuttgart, Germany.

1713--The first coffee house is opened in Augsburg, Germany.

1714--The thumb-piece on English coffee pots disappears, and the

handle is no longer set at a right angle to the spout.

1714--A coffee plant, raised from seed of the plant received at the

Amsterdam botanical gardens in 1706, is presented to Louis XIV of

France, and is nurtured in the Jardin des Plantes, Paris.

1715--Jean La Roque publishes in Paris his _Voyage de l'Arabie

Heureuse_ (voyage to Arabia the Happy) containing much valuable

information on coffee in Arabia and its introduction into France.

1715--Coffee cultivation is introduced into Haiti and Santo

Domingo.

1715-17--Coffee cultivation is introduced into the Isle of Bourbon

(now Réunion) by a sea captain of St. Malo, who brings the plants

from Mocha by direction of the French Company of the Indies.

1718--Coffee cultivation is introduced into Surinam by the Dutch.

1718--Abbé Massieu's _Carmen Caffaeum_, the first and most notable

poem on coffee written in Latin, is composed, and is read before

the Academy of Inscriptions.

1720--Caffè Florian is opened in Venice by Floriono Francesconi.

1721--The first coffee house is opened in Berlin, Germany.

1721--Meisner publishes a treatise on coffee, tea, and chocolate.

1722--Coffee cultivation is introduced into Cayenne, from Surinam.

1723--The first coffee plantation started in the Portuguese colony

of Pará, Brazil, with plants brought from Cayenne (French Guiana)

results in failure.

1723--Gabriel de Clieu, Norman captain of infantry, sails from

France, accompanied by one of the seedlings of the Java tree

presented to Louis XIV, and with it shares his drinking water on a

protracted voyage to Martinique.

1730--The English bring the cultivation of coffee to Jamaica.

1732--The British Parliament seeks to encourage the cultivation of

coffee in British possessions in America by reducing the inland

duty.

1732--Bach's celebrated _Coffee Cantata_ is published in Leipzig.

1737--The Merchants' coffee house is established in New York; by

some called the true cradle of American liberty and the birthplace

of the Union.

1740--Coffee culture is introduced into the Philippines from Java

by Spanish missionaries.

1748--Coffee cultivation is introduced into Cuba by Don José

Antonio Gelabert.

1750--Coffee cultivation is introduced into Celebes from Java.

1750--The straight-line coffee pot in England begins to give way to

the reactionary movement in art favoring bulbous bodies and

serpentine spouts; the sides are nearly parallel, while the dome of

the lid is flattened to a slight elevation above the rim.

1752--Intensive coffee cultivation is resumed in the Portuguese

colonies in Pará and Amazonas, Brazil.

1754--A white-silver coffee roaster, eight inches high by four

inches in diameter, is mentioned as being among the deliveries made

to the army of Louis XV at Versailles.

1755--Coffee cultivation is introduced into Porto Rico from

Martinique.

1760--Decoction, or boiling, of coffee in France is generally

replaced by the infusion method.

1760--João Alberto Castello Branco plants in Rio de Janeiro the

first coffee tree brought to Brazil from Goa, Portuguese India.

1761--Brazil exempts coffee from export duty.

1763--Donmartin, a tinsmith of St. Benoit, France, invents a novel

coffee pot, the inside of which is "filled by a fine flannel sack

put in its entirety." It has a tap to draw the coffee.

1764--Count Pietro Verri publishes in Milan, Italy, a philosophic

and literary periodical, entitled _Il Caffè_ (the coffee house).

1765--Mme. de Pompadour's golden coffee mill is mentioned in her

inventory.

1770--Complete revolution in style of English serving pots; return

to the flowing lines of the Turkish ewer.

1770--Chicory is first used with coffee in Holland.

1770-73--Coffee cultivation begins in Rio, Minãs, and São Paulo.

1771--John Dring is granted a patent in England for a compound

coffee.

1774--Molke, a Belgian monk, introduces the coffee plant from

Surinam into the garden of the Capuchin monastery at Rio de

Janeiro.

1774--A letter is sent by the Committee of Correspondence from the

Merchants' coffee house, New York, to Boston, proposing the

American Union.

1777--King Frederick the Great of Prussia issues his celebrated

coffee and beer manifesto, recommending the use of the latter in

place of the former among the lower classes.

1779--Richard Dearman is granted an English patent for a new method

of making mills for grinding coffee.

1779--Coffee cultivation is introduced into Costa Rica from Cuba by

the Spanish voyager, Navarro.

1781--King Frederick the Great of Prussia establishes state

coffee-roasting plants in Germany, declares the coffee business a

government monopoly, and forbids the common people to roast their

own coffee. "Coffee-smellers" make life miserable for violators of

the law.

1784--Coffee cultivation is introduced into Venezuela by seed from

Martinique.

1784--A prohibition against the use of coffee, except by the rich,

is issued by Maximilian Frederick, elector of Cologne.

1785--Governor Bowdoin of Massachusetts introduces chicory to the

United States.

1789--The first import duty on coffee, two and a half cents a

pound, is levied by the United States.

1789--George Washington is officially greeted, April 23, as

president-elect of the U.S. at the Merchants coffee house in New

York.

1790--Coffee cultivation is introduced into Mexico from the West

Indies.

1790--The first wholesale coffee-roasting plant in the United

States begins operation at 4 Great Dock Street, New York.

1790--The first United States advertisement for coffee appears in

the _New York Daily Advertiser._

1790--The import duty on coffee in the United States is increased

to four cents a pound.

1790--The first crude package coffee is sold in "narrow mouthed

stoneware pots and jars," by a New York merchant.

1792--The Tontine coffee house is established in New York.

1794--The import duty on coffee in the United States is increased

to five cents a pound.

1798--The first United States patent for an improved

coffee-grinding mill is granted to Thomas Bruff, Sr.

1800[L]--Chicory comes into use in Holland as a substitute for

coffee.

1800[L]--De Belloy's coffee pot, made of tin, later of porcelain,

appears--the original French drip coffee pot.

1800[L]-1900[L]--There is a return in England to the style of

coffee-serving pot having the handle at right angle to the spout.

1802--The first French patent on a coffee maker is granted to

Denobe, Henrion, and Rouch for "a pharmacological-chemical coffee

making device by infusion."

1802--Charles Wyatt is granted a patent in London on an apparatus

for distilling coffee.

1804[L]--The first cargo of coffee--and other East Indian

produce--from Mocha, to be shipped in an American bottom, reaches

Salem, Mass.

1806--James Henckel is granted a patent in England on a coffee

dryer, "an invention communicated to him by a certain foreigner."

1806--The first French patent on an improved French drip coffee pot

for making coffee by filtration, without boiling, is granted to

Hadrot.

1806--The coffee percolator (really an improved French drip coffee

pot) is invented by Count Rumford (Benjamin Thompson), an

expatriated American scientist, in Paris.

1809--The first importation of Brazil coffee by the United States

arrives at Salem, Mass.

1809--Coffee becomes an article of commerce in Brazil.

1811--Walter Rochfort, a London grocer and tea dealer, obtains a

patent in London on a compressed coffee tablet.

1812--Coffee in England is roasted in an iron pan or hollow

cylinder made of sheet iron; and then is pounded in a mortar, or

ground in a hand-mill.

1812--Anthony Schick is granted an English patent on a method, or

process, for roasting coffee, for which specifications were never

enrolled.

1812--Coffee is roasted in Italy in a glass flask with a loose

cork, held over a clear fire of burning coals and continually

agitated.

1812--The import duty, on coffee in the United States is increased

to ten cents a pound as a war-revenue measure.

1813--A United States patent is granted Alexander Duncan Moore, New

Haven, Conn., on a mill for grinding and pounding coffee.

1814--A war-time fever of speculation in tea and coffee causes the

citizens of Philadelphia to form a non-consumption association,

each member pledging himself not to pay more than twenty-five cents

a pound for coffee, and not to use tea unless it is already in the

country.

1816--The import duty on coffee in the United States is reduced to

five cents a pound.

1817[L]--The coffee biggin (said to have been invented by a man

named Biggin) comes into common use in England.

1818--The Havre coffee market for spot coffee and to arrive is

established.

1819--Morize, a Paris tinsmith, invents a double drip reversible

coffee pot.

1819--Laurens is granted a French patent on the original

pumping-percolator device in which the boiling water was raised by

steam pressure and sprayed over the ground coffee.

1820--Peregrine Williamson, Baltimore, is granted the first United

States patent for an improvement on a coffee roaster.

1820--Another early form of the French percolator is patented by

Gaudet, a Paris tinsmith.

1822--Nathan Reed, Belfast, Me., is granted a United States patent

on a coffee huller.

1824--Richard Evans is granted a patent in England for a commercial

method of roasting coffee, comprising a cylinder sheet-iron roaster

fitted with improved flanges for mixing, a hollow tube and trier

for sampling the coffee while roasting, and a means for turning the

roaster completely over to empty it.

1825--The pumping percolator, working by steam pressure and by

partial vacuum, comes into vogue in France, Germany, Austria, and

elsewhere.

1825--The first coffee-pot patent in the United States is issued to

Lewis Martelley, New York.

1825--Coffee cultivation is introduced into Hawaii from Rio de

Janeiro.

1827--The first patent for a really practicable French coffee

percolator is granted to Jacques Augustin Gandais, a manufacturer

of plated jewelry in Paris.

1828--Charles Parker, Meriden, Conn., begins work on the original

Charles Parker coffee mill.

1829--The first French patent on a coffee mill is granted Colaux et

Cie, Molsheim, France.

1829--Établissements Lauzaune begin the manufacture of hand-turned

cylinder coffee roasting machines in Paris.

1830--The import duty on coffee in the United States is reduced to

two cents a pound.

1831--David Selden is granted a patent in England for a

coffee-grinding mill having cones of cast-iron.

1831--John Whitmee & Co., England, begin the manufacture of

coffee-plantation machinery.

1831--The import duty on coffee in the United States is reduced to

one cent a pound.

1832--A United States patent is granted to Edmund Parker and Herman

M. White, Meriden, Conn., on a new household coffee and spice mill.

(Chas. Parker Co. business founded same year.)

1832--Government coffee cultivation by forced labor is introduced

into Java.

1832--Coffee is placed on the free list in the United States.

1832-33--United States patents are granted to Ammi Clark, Berlin,

Conn., on improved coffee and spice mills for household use.

1833--Amos Ransom, Hartford, Conn., is granted a United States

patent on a coffee roaster.

1833-34--A complete English coffee-roasting-and-grinding plant is

installed in New York by James Wild.

1834--John Chester Lyman is granted a patent in England on a coffee

huller employing circular wooden disks with wire teeth.

1835--Thomas Ditson, Boston, is granted a United States patent on a

coffee huller. Ten others follow.

1835--The first private coffee estates are started in Java and

Sumatra.

1836--The first French coffee-roaster patent is issued to François

Réné Lacoux, Paris, on a combination coffee roaster and grinder

made of porcelain.

1837--The first French coffee substitute is patented by François

Burlet, Lyons.

1839--James Vardy and Moritz Platow are granted an English patent

on a form of urn percolator employing the vacuum process of coffee

making, the upper vessel being made of glass.

1840--Central America begins shipping coffee to the United States.

1840[L]--Robert Napier, of the Clyde engineering firm of Robert

Napier & Sons, invents the Napierian vacuum coffee machine to make

coffee by distillation and filtration, but the idea is never

patented. (See 1870.)

1840--Abel Stillman, Poland, N.Y., is granted a United States

patent on a family coffee roaster having a mica window to enable

the operator to observe the coffee while roasting.

1840--The English begin to cultivate coffee in India.

1840--Wm. McKinnon & Co.. Aberdeen, Scotland, begin the manufacture

of plantation machinery. (Established 1798.)

1842--The first French patent on a glass coffee-making device is

granted to Mme. Vassieux of Lyons.

1843--Ed. Loysel de Santais, Paris, is granted a patent on an

improved coffee-making device, the principle of which is later

incorporated in a hydrostatic percolator making 2,000 cups an hour.

1846--James W. Carter, Boston, is granted a United States patent on

the Carter "pull-out" coffee roaster.

1847--J.R. Remington, Baltimore, is granted a United States patent

on a coffee roaster employing a wheel of buckets to move the green

coffee beans singly through a charcoal-heated trough in which they

are roasted while passing over the rotating wheel.

1847-48--William Dakin and Elizabeth Dakin are granted patents in

England for a roasting cylinder lined with gold, silver, platinum,

or alloy, and traversing carriage on a railway to move the roaster

in and out of the heating chamber.

1848--Thomas John Knowlys is granted a patent in England on a

perforated roasting cylinder coated with enamel.

1848--Luke Herbert is granted the first English patent on a

coffee-grinding machine.

1849--Apoleoni Preterre, Havre, is granted a patent in England on a

coffee roaster mounted on a weighing apparatus to indicate loss of

weight in roasting, and automatically to stop the roasting process.

1849--Thomas R. Wood of Cincinnati is granted a United States

patent on Wood's improved spherical coffee roaster for use on

kitchen stoves.

1850--John Gordon & Co. begin the manufacture of coffee-plantation

machinery in London.

1850[L]--The cultivation of coffee is introduced into Guatemala.

1850[L]--John Walker introduces his cylinder pulper for coffee

plantations.

1852--Edward Gee secures a patent in England for an improved

combination of apparatus for roasting coffee; having a perforated

cylinder fitted with inclined flanges for turning the beans while

roasting.

1852--Robert Bowman Tennent is granted a patent in England on a

two-cylinder machine for pulping coffee. Others follow.

1852--Coffee cultivation is introduced into Salvador from Cuba.

1852--Tavernier is granted a French patent on a coffee tablet.

1853--Lacassagne and Latchoud are granted a French patent on liquid

and solid extracts of coffee.

1855--C.W. Van Vliet, Fishkill Landing, N.Y., is granted a patent

on a household coffee mill employing upper breaking, and lower

grinding, cones. Assigned to Charles Parker, Meriden, Conn.

1856--Waite and Sener's Old Dominion pot is patented in the United

States.

1857--The Newell patents on coffee-cleaning machinery are issued in

America. Sixteen patents follow.

1857--George L. Squier, Buffalo, N.Y., begins the manufacture of

coffee-plantation machinery.

1859--John Gordon, London, is granted an English patent on a coffee

pulper.

1860[L]--Osborn's Celebrated Prepared Java coffee, the pioneer

ground-coffee package, is put on the New York market by Lewis A.

Osborn.

1860--Marcus Mason, an American mechanical engineer in San José,

Costa Rica, invents the Mason pulper and cleaner.

1860--John Walker is granted a patent in England on a disk pulper

for pulping Arabian coffee.

1860--Alexius Van Gulpen begins the manufacture of a

green-coffee-grading machine at Emmerich, Germany.

1861--An import duty of four cents a pound on coffee is imposed by

the United States as a war-revenue measure.

1862--The import duty on coffee in the United States is increased

to five cents a pound.

1862--The first paper-bag factory in the United States, making bags

for loose coffee, begins operation in Brooklyn.

1862--E.J. Hyde, Philadelphia, is granted a United States patent

on a combined coffee roaster and stove, fitted with a crane on

which the roasting cylinder is revolved and swung out horizontally

from the stove.

1864--Jabez Burns, New York, is granted a United States patent on

the Burns coffee roaster, the first machine that did not have to be

moved away from the fire for discharging the roasted

coffee--marking a distinct advance in the manufacture of

coffee-roasting apparatus.

1864--James Henry Thompson. Hoboken, and John Lidgerwood,

Morristown, N.J., are granted an English patent on a coffee-hulling

machine.

1865--John Arbuckle introduces to the trade at Pittsburgh roasted

coffee in individual packages, the forerunner of the Ariosa

package.

1866--William Van Vleek Lidgerwood, American chargé d'affaires, Rio

de Janeiro, is granted an English patent on a

coffee-hulling-and-cleaning machine.

1867--Jabez Burns is granted United States patents on a coffee

cooler, a coffee mixer, and a grinding mill, or granulator.

1868--Thomas Page, New York, begins the manufacture of a pull-out

coffee roaster similar to the Carter machine.

1868--Alexius Van Gulpen, in partnership with J.H. Lensing and

Theodore von Gimborn, begins the manufacture of coffee-roasting

machines at Emmerich, Germany.

1868--E.B. Manning, Middletown, Conn., patents his tea-and-coffee

pot in the United States.

1868--John Arbuckle is granted a United States patent for a

roasted-coffee coating consisting of Irish moss, isinglass,

gelatin, sugar, and eggs.

1869--Élie Moneuse and L. Duparquet, New York, are granted three

United States patents on a coffee pot, or urn, formed of sheet

copper and lined with pure sheet block tin.

1869--B.G. Arnold, New York, engineers the first large green-coffee

speculation; his success as an operator winning for him the title

of King of the Coffee Trade.

1869--Henry E. Smyser, assignor to the Weikel & Smith Spice Co.,

Philadelphia, is granted his first United States patent on a spice

box used also for coffee.

1869--Licenses to sell coffee in London are abolished.

1869--The coffee-leaf disease is first noticed in Ceylon.

1870--John Gulick Baker, Philadelphia, one of the founders of the

Enterprise Manufacturing Co. of Pennsylvania, is granted a patent

on a coffee grinder introduced to the trade by the Enterprise

Manufacturing Co. as its Champion No. 1 mill.

1870--Delephine, Sr., Marourme, is granted a French patent on a

tubular coffee roaster that turns over the flame.

1870--Alexius Van Gulpen, Emmerich, Germany, brings out a globular

coffee roaster having perforations and an exhauster.

1870--Thos. Smith & Son, Glasgow, Scotland, (Elkington & Co.,

successors), begin the manufacture of the Napierian vacuum

coffee-making machines for brewing coffee by distillation.

1870--First United States trade-mark for essence of coffee is

registered by Butler, Earhart & Co., Columbus, Ohio.

1870--The first coffee-valorization enterprise in Brazil results in

failure.

1871--J.W. Gillies, New York, is granted two patents in the United

States for roasting and treating coffee by subjecting it to an

intervening cooling operation.

1871--First United States trade-mark for coffee is issued to

Butler, Earhart & Co., Columbus, Ohio, for Buckeye, first used

1870.

1871--G.W. Hungerford is granted United States patents on

coffee-cleaning-and-polishing machines.

1871--The import duty on coffee in the United States is reduced to

three cents a pound.

1872--Jabez Burns, New York, is granted a United States patent on

an improved coffee-granulating mill. Another in 1874.

1872--J. Guardiola, Chocola, Guatemala, is granted his first United

States patents on a coffee pulper and a coffee drier.

1872--The import duty on coffee in the United States is repealed.

1872--Robert Hewitt, Jr., New York, publishes the first American

work on coffee, _Coffee: Its History, Cultivation, and Uses_.

1873--J.G. Baker, Philadelphia, assignor of the Enterprise

Manufacturing Co. of Pennsylvania, is granted a United States

patent on a grinding mill later known to the trade as Enterprise

Champion Globe No. 0.

1873--Marcus Mason begins the manufacture of coffee-plantation

machinery in the United States.

1873--Ariosa, first successful national brand of package coffee is

put on the United States market by John Arbuckle of Pittsburgh.

(Registered 1900.)

1873--H.C. Lockwood, Baltimore, is granted a United States patent

on a coffee package made of paper and lined with tin-foil, with

false bottom and top.

1873--The first international syndicate to control coffee is

organized in Frankfort, Germany, by the German Trading Company, and

operates successfully for eight years.

1873--The Jay Cooke stock-market panic causes the price of Rios in

the New York market to drop from twenty-four cents to fifteen cents

in one day.

1873--E. Dugdale, Griffin, Ga., is granted two United States

patents on coffee substitutes.

1873--The first "coffee palace," the Edinburgh Castle, designed to

replace public-houses for workingmen, is opened in London.

1874--John Arbuckle is granted a United States patent on a

coffee-cleaner-and-grader.

1875--Coffee cultivation is introduced into Guatemala.

1875-76-78--Turner Strowbridge, of New Brighton, Pa., is granted

three United States patents on a box coffee mill first made by

Logan & Strowbridge.

1876--John Manning brings out his valve-type percolator in the

United States.

1876-78--Henry B. Stevens, Buffalo, assignor to George L. Squier,

Buffalo, is granted important United States patents on

coffee-cleaning-and-grading machines.

1877--The first German patent on a commercial coffee roaster is

issued in Berlin to G. Tuberman's Son.

1877--A French patent is granted Marchand and Hignette, Paris, on a

sphere or ball coffee roaster.

1877--The first French patent on a gas coffee roaster is issued to

Roure of Marseilles.

1878--Coffee cultivation is introduced into British Central Africa.

1878--_The Spice Mill_, the first paper in America devoted to the

coffee and spice trades, is founded by Jabez Burns of New York.

1878--A United States patent is issued to Rudolphus L. Webb,

assignor to Landers, Frary & Clark of New Britain, Conn., on an

improved box coffee grinder for home use.

1878--Chase & Sanborn, the Boston coffee roasters, are the first to

pack and ship roasted coffee in sealed containers.

1878--John C. Dell, Philadelphia, is granted a United States patent

on a coffee mill for store use.

1879--H. Faulder, Stockport, Lancaster, Eng., is granted an English

patent on the first English gas coffee roaster, now made by the

Grocers Engineering & Whitmee, Ltd.

1879--A new gas coffee roaster is invented in England by Fleury &

Barker.

1879--C.F. Hargreaves, Rio de Janeiro, is granted an English patent

on machinery for hulling, polishing, and separating coffee.

1879--Charles Halstead, New York, is the first to bring out a metal

coffee pot with a china interior.

1879-80--Orson W. Stowe, of the Peck, Stowe & Wilcox Co.,

Southington, Conn., is granted United States patents on an improved

coffee and spice mill.

1880--Great failures in the American coffee trade as a result of

syndicate planting and buying of coffees in Brazil, Mexico, and

Central America.

1880--Coffee pots with tops, having muslin bottoms for clarifying

and straining, are first made by Duparquet, Huot & Moneuse Co. in

the United States.

1880--Peter Pearson, Manchester, Eng., is granted a patent in

England on a coffee roaster wherein gas is substituted for coke as

fuel.

1880--Henry E. Smyser, Philadelphia, is granted a United States

patent on a package-making-and-filling machine, forerunner of the

weighing-and-packing machine, the control of which by John Arbuckle

led to the coffee-sugar war with the Havemeyers.

1880--Fancy paper bags for coffee are first used in Germany.

1880-81--G.W. and G.S. Hungerford are granted United States patents

on machines for cleaning, scouring, and polishing coffee.

1880-81--The first big coffee-trade combination in North America,

known as the "trinity" (O.G. Kimball, B.G. Arnold and Bowie Dash,

all of New York), has a sensational collapse, its failure being the

result of syndicate planting and buying of coffees in Brazil,

Mexico, and Central America.

1881--Steele & Price, Chicago, are the first to introduce all-paper

cans (made of strawboard) for coffee.

1881--C.S. Phillips, Brooklyn, is granted three patents in the

United States for aging and maturing coffee.

1881--The Emmericher Machinenfabrik und Eisengiesserei at Emmerich,

Germany, begins the manufacture of a closed globular roaster with a

gas-heater attachment.

1881--Jabez Burns is granted a United States patent on an improved

construction of his roaster, comprising a turn-over front head,

serving for both feeding and discharging.

1881--The Morgan brothers, Edgar H. and Charles, begin the

manufacture of household coffee mills, subsequently acquired (1885)

by the Arcade Manufacturing Co., Freeport, Ill.

1881--Francis B. Thurber, New York, publishes the second important

American work on coffee, _Coffee from Plantation to Cup_.

1881--Harvey Ricker, Brooklyn, introduces to the trade a "minute"

coffee pot and urn, known as the Boss, name subsequently changed to

Minute, and later improved and patented (1901) as the Half Minute

coffee pot--a filtration device employing a cotton sack with a

thick bottom.

1881--New York Coffee Exchange is incorporated.

1882--Chris. Abele, New York, is granted a atent in the United

States on an improvement on a coffee roaster, similar to the

original Burns machine (on which the 1864 patent had expired) known

as the Knickerbocker.

1882--The Hungerfords, father and son, bring out a coffee roaster,

similar to the first Burns machine, in competition with Chris.

Abele.

1882--A German patent is granted to Emil Newstadt, Berlin, on one

of the earliest coffee-extract-making machines.

1882--The first French coffee exchange, or terminal market, is

opened at Havre.

1882--New York Coffee Exchange begins business.

1883--The Burns Improved Sample Coffee Roaster is patented in the

United States by Jabez Burns.

1884--The Star coffee pot, later known as the Marion Harland, is

introduced to the trade.

1884--The Chicago Liquid Sack Co. introduces the first combination

paper and tin-end can for coffee in the United States.

1885--F.A. Cauchois introduces into the United States market an

improved porcelain-lined coffee urn.

1885--Property of New York Coffee Exchange is transferred to the

Coffee Exchange, City of New York, incorporated by special charter.

1880--Walker, Sons & Co., Ltd., begin experiments in Ceylon with a

Liberian disk coffee pulper; fully perfected in 1898.

1886-88--The "great coffee boom" forces the price of Rio 7's from

seven and a half to twenty-two and a quarter cents, the subsequent

panic reducing the price to nine cents. Total sales on the New York

Coffee Exchange.

1887-88, amount to 47,868,750 bags; and prices advance 1,485

points during 1886-87.

1887--Beeston Tupholme, London, is granted a patent in England on a

direct-flame gas coffee roaster.

1887--Coffee cultivation is introduced into Tonkin, Indo-China.

1887--Coffee exchanges are opened in Amsterdam and Hamburg.

1888--Evaristo Conrado Engelberg, Piracicaba, São Paulo, Brazil, is

granted a United States patent on a coffee-hulling machine

(invented in 1885); and the same year, the Engelberg Huller Co.,

Syracuse, N.Y., is organized for the purpose of manufacturing and

selling Engelberg machines.

1888--Karel F. Henneman, the Hague, Netherlands, is granted a

patent in Spain on a direct-flame gas coffee roaster.

1888--A French patent is granted to Postulart on a gas roaster.

1889--David Fraser, who came to the United States in 1886 from

Glasgow, Scotland, establishes the Hungerford Co., succeeding to

the business of the Hungerfords.

1889--The Arcade Manufacturing Co., Freeport, Ill., brings out the

first "pound" coffee mill.

1889--Karel F. Henneman, the Hague, Netherlands, is granted patents

in Belgium, France, and England, on his direct-flame gas coffee

roaster.

1889--C.A. Otto is granted a German patent on a spiral-coil gas

coffee machine to roast coffee in three and a half minutes.

1890--A. Mottant, Bar-le-Duc, France, begins the manufacture of

coffee-roasting machines.

1890[L]--Coffee exchanges are opened in Antwerp, London, and

Rotterdam.

1890--Sigmund Kraut begins the manufacture of fancy grease-proof

paper-lined coffee bags in Berlin.

1891--The New England Automatic Weighing Machine Co., Boston,

begins the manufacture of machines to weigh coffee into cartons and

other packages.

1891--R.F.E. O'Krassa; Antigua, Guatemala, is granted an important

English patent on a machine for pulping coffee.

1891--John List, Black Heath, Kent, Eng., is granted an English

patent on a steam coffee urn described as an improvement on the

Napierian system.

1892--T. von Gimborn, Emmerich, Germany, is granted an English

patent on a coffee roaster employing a naked gas flame in a rotary

cylinder.

1892--The Fried. Krupp A.G. Grusonwerk, Magdeburg-Buckau, Germany,

begins the manufacture of coffee-plantation machinery.

1893--Cirilo Mingo, New Orleans, is granted a United States patent

on a process for maturing, or aging, green coffee beans by

moistening the bags.

1893--The first direct-flame gas coffee roaster in America

(Tupholme's English machine) is installed by F.T. Holmes at the

plant of the Potter-Parlin Co., New York, which places similar

machines on daily rental basis throughout the United States,

limiting leases to one firm in a city, obtaining exclusive American

rights from the Waygood, Tupholme Co., now the Grocers Engineering

& Whitmee, Ltd., London.

1893--Karel F. Hennemann, the Hague, Netherlands, is granted a

United States patent on his direct-flame gas coffee roaster.

1894--The first automatic weighing machine to weigh goods in

cartons is installed in the plant of Chase & Sanborn, Boston.

1894--Joseph M. Walsh, Philadelphia, publishes his _Coffee; Its

History, Classification and Description_.

1895--Gerritt C. Otten and Karel F. Henneman, the Hague,

Netherlands, are granted a United States patent on a coffee

roaster.

1895--Adolph Kraut introduces German-made double (grease-proof

lined) paper bags for coffee in America.

1895--Marcus Mason, assignor to Marcus Mason & Co., New York, is

granted United States patents on machines for pulping and polishing

coffee.

1895--Thomas M. Royal, Philadelphia, is the first to manufacture in

the United States a fancy duplex-lined paper bag.

1895--Édelestan Jardin publishes in Paris a work on coffee,

entitled _Le Caféier et le Café_.

1895--The Electric Scale Co., Quincy, Mass., begins the manufacture

of pneumatic weighing machines; business continued by the Pneumatic

Scale Corp., Ltd., Norfolk Downs, Mass.

1896--Natural gas is first used in the United States as fuel for

roasting, being introduced under coal roasting cylinders in

Pennsylvania and Indiana by improvised gas-burners.

1896-1897--Beeston Tupholme is granted United States patents on his

direct-flame gas coffee roaster.

1897--Joseph Lambert of Vermont begins the manufacture and sale in

Battle Creek, Mich., of the Lambert self-contained coffee roaster

without the brick setting then required for coffee roasting

machines.

1897--A special gas burner (made the basis of application for

patent) is first attached to a regular Burns roaster.

1897--The Enterprise Manufacturing Co., Pennsylvania, is the first

regularly to employ electric motors for driving commercial coffee

mills by means of belt-and-pulley attachments.

1897--Carl H. Duehring, Hoboken, N.J., assignor to D.B. Fraser, New

York, is granted a United States patent on a coffee roaster.

1898--The Hobart Manufacturing Co., Troy, Ohio, puts on the market

one of the first coffee grinders connected with an electric motor

and driven by a belt-and-pulley attachment.

1898--Millard F. Hamsley, Brooklyn, is granted a United States

patent on an improved direct-flame gas coffee roaster.

1898--Edwin Norton of New York is granted a United States patent on

a vacuum process of canning foods, later applied to coffee. Others

follow.

1898--J.D. Olavarria, a distinguished Venezuelan, first advocates a

plan for restriction of coffee production, and for regulation of

coffee exports from countries suffering from overproduction.

1898--A bear campaign forces Rio 7's down to four and a half cents

on the New York Coffee Exchange.

1899--The bubonic-plague boom temporarily halts the downward trend

of coffee prices.

1899--The Canister Co., Phillipsburg, N.J., begins the manufacture

of square and oblong fiber-bodied tin-end cans for coffee.

1899--Soluble coffee is invented in Chicago by Dr. Sartori Kato, a

chemist of Tokio.

1899--David B. Fraser, New York, is granted two patents in the

United States, one for a coffee roaster and one for a coffee

cooler.

1899--Ellis M. Potter, New York, is granted a United States patent

on a direct-flame gas coffee roasting machine embodying certain

improvements on the Tupholme machine, whereby the gas flame is

spread over a large area, so avoiding scorching and securing a more

thorough and uniform roast.

1900--The Burns direct-flame gas coffee roaster with a patented

swing-gate head for feeding and discharging at the center, is first

introduced to the trade.

1900--First gear-driven electric coffee grinder is introduced into

the United States market by the Enterprise Manufacturing Co. of

Pennsylvania.

1900--The Burns swing-gate sample-coffee roasting outfit is

patented in the United States.

1900--Hills Bros., San Francisco, are the first to pack coffee in a

vacuum under the Norton patents.

1900--Charles Morgan, Freeport, Ill., is granted a United States

patent on a glass-jar coffee mill, with removable glass measuring

cup.

1900--R.F.E. O'Krassa, Antigua, Guatemala, is granted an English

and a United States patents on machines for shelling and drying

coffee.

1900--Chemically purified and neutralized rosin as a glaze

(_harz-glasur_) for roasted coffee, designed to keep it fresh and

palatable, is first discovered and applied in Germany.

1900--Charles Lewis is granted a United States patent on his Kin

Hee filter coffee pot.

1900-1901--A new era in coffee is inaugurated when Santos

permanently displaces Rio as the world's largest source of supply.

1901--Kato's soluble coffee is put on the United States market by

the Kato Coffee Company at the Pan-American Exposition in Buffalo.

1901--American Can Co. begins the manufacture and sale of tin

coffee cans in the United States.

1901--Improved all-paper cans for coffee (made of strawboard or

chip-board, plain or manila-lined) are introduced into the United

States market by J.H. Kuechenmeister of St. Louis.

1901--The first issue of _The Tea and Coffee Trade Journal_,

devoted to the interests of the tea and coffee trades, appears in

New York.

1901--Coffee cultivation is introduced into British East Africa

from Réunion Island.

1901--Robert Burns of New York is granted two United States patents

on a coffee roaster and cooler.

1901--Joseph Lambert of Marshall, Mich., introduces to the trade in

the United States a gas coffee roaster, one of the earliest

machines employing gas as fuel for indirect roasting.

1901--T.C. Morewood, Brentford, Middlesex, Eng., is granted an

English patent on a gas coffee roaster with a removable sampling

tube.

1901--F.T. Holmes joins the Huntley Manufacturing Co., Silver

Creek, N.Y., which then begins to build the Monitor coffee roaster

for the trade.

1901--Landers, Frary & Clark's Universal percolator is patented in

the United States.

1902--The Coles Manufacturing Co. (Braun Co., successors) and Henry

Troemner, Philadelphia, begin the manufacture and sale of

gear-driven electric coffee grinders.

1902--The Pan-American Congress, meeting in Mexico City, proposes

an international congress for the study of coffee, to meet in New

York, October, 1902.

1902--An international coffee congress is held in New York, October

1 to October 30.

1902--_Robusta_ coffee is introduced into Java from the Jardin

Botanique at Brussels.

1902--The first fancy duplex paper bag made by machinery from a

roll of paper is produced by the Union Bag & Paper Corp.

1902--The Jagenberg Machine Co. begins the introduction into the

United States of a line of German-made automatic

packaging-and-labeling machines for coffee.

1902--T.K. Baker, Minneapolis, is granted two United States patents

on a cloth-filter coffee maker.

1903--A United States patent on a coffee concentrate and process of

making the same (soluble coffee) is granted to Sartori Kato of

Chicago, assignor to the Kato Coffee Company of Chicago.

1903--F.A. Cauchois introduces Coffey's soluble coffee to the

United States coffee trade, the product being ground roasted coffee

mixed with sugar and reduced to a powder.

1903--Overproduction in Brazil causes Santos 4's to drop to 3.55

cents on the New York Exchange, the lowest price ever recorded for

coffee.

1903--John Arbuckle, New York, is granted a United States patent on

a coffee-roasting apparatus, employing a fan to force the "hot fire

gases" into the roasting cylinder.

1903--George C. Lester, New York, is granted a United States patent

on an electric coffee roaster.

1904--Dr. E. Denekamp is granted a United States patent on a rosin

glaze for roasted coffee, designed to preserve its flavor and

aroma.

1904--The so-called "cotton crowd," under the leadership of D.J.

Sully, forces green-coffee prices up to 11.85 cents, all records

for business on the New York Coffee Exchange being smashed by the

sale of over a million bags on February 5.

1904--Sigmund Sternau, J.P. Steppe, and L. Strassberger, assignors

to S. Sternau & Co., New York, are granted a United States patent

on a coffee percolator.

1904-05--Douglas Gordon, assignor to Marcus Mason & Co., New York,

is granted United States patents on a coffee pulper and a coffee

drier.

1905--The A.J. Deer Co., Buffalo (now at Hornell, N.Y.), begins

the sale of its Royal electric coffee mills direct to dealers, on

the instalment plan, revolutionizing the former practise of selling

coffee mills through the hardware jobbers.

1905--The Henneman direct-flame gas coffee roaster, a Dutch

machine, is introduced into the United States market by C.A. Cross,

Fitchburg, Mass.

1905--H.L. Johnston is granted a United States patent on a coffee

mill which he assigns to the Hobart Manufacturing Co., Troy, Ohio.

1905--Frederick A. Cauchois introduces his Private Estate coffee

maker, a filtration device employing Japanese filter paper.

1905--Finley Acker, Philadelphia, is granted a United States patent

on a coffee percolator, employing "porous or bibulous paper" as a

filtering medium and having side perforations.

1905--A coffee exchange is opened in Trieste, Austria-Hungary.

1905--The Kaffee-Handels Aktiengesellschaft, Bremen, is granted a

German patent on a process for freeing coffee from caffein.

1906--H.D. Kelly, Kansas City, Mo., is granted a United States

patent on the Kellum Thermo Automatic coffee urn, employing a

coffee extractor in which the ground coffee is continually agitated

before percolation by a vacuum process. Sixteen patents follow.

1906--G. Washington, an American chemist (born in Belgium of

English parents), living temporarily in Guatemala City, invents a

refined (soluble) coffee.

1906--Frank T. Holmes, Brooklyn (assignor to the Huntley

Manufacturing Co.), is granted a patent for an improvement on a

coffee-roasting machine.

1906--Captain Moegling's electric-fuel coffee roaster, invented in

1900, is given a practical demonstration in Germany.

1906--Ludwig Schmidt, assignor to the Essmueller Mill Furnishing

Co., St. Louis, is granted a United States patent on a coffee

roaster.

1906-07--Brazil produces a record-breaking crop of 20,190,000 bags,

and the State of São Paulo inaugurates a plan to valorize coffee.

1907--The Pure Food and Drugs Act comes into force in the United

States, making it obligatory to label all coffees correctly.

1907--Desiderio Pavoni, Milan, is granted a patent in Italy for an

improvement on the Bezzara system of preparing and serving coffee

as a rapid infusion of a single cup.

1907--P.E. Edtbauer (Mrs. E. Edtbauer), Chicago, is granted a

United States patent on a duplex automatic weighing machine, the

first simple, fast, accurate, and moderate-priced machine for

weighing coffee.

1908--Dr. John Friederick Meyer, Jr., Ludwig Roselius, and Karl

Heinrich Wimmer, are granted a United States patent on a process

for freeing coffee of caffein.

1908--Brazil begins a propaganda for coffee in England by

subsidizing an English company organized for that purpose.

1908--Porto Rico coffee planters present a memorial to the Congress

of the United States asking for a protective tariff of six cents a

pound on all foreign coffee.

1908--The revivification of the valorization coffee enterprise is

accomplished by a combination of bankers and the Brazil Government,

with a loan of $75,000,000 placed through Hermann Sielcken with

banking houses in England, Germany, France, Belgium, and the United

States.

1908--J.C. Prims, of Battle Creek. Mich., patents a

corrugated-cylinder improvement for a gas-and-coal coffee roaster

of small capacity (50 to 130 pounds) designed for retail stores.

1908--An improved type of Burns roaster, comprising an open

perforated cylinder with flexible back head and balanced front

bearing, is granted a patent in the United States.

1908--I.D. Richheimer, Chicago, introduces his Tricolator, an

improved device employing Japanese filter paper.

1908-11--R.F.E. O'Krassa, Antigua, Guatemala, is granted several

English patents on machines for hulling, washing, drying, and

separating coffee.

1909--The G. Washington refined (prepared) soluble coffee is put on

the United States market.

1909--The A.J. Deer Co. acquires the Prims coffee roaster and

re-introduces it to the trade as the Royal coffee roaster.

1909--The Burns tilting sample-coffee roaster is patented in the

United States for gas or electric heating units.

1909--Frederick A. Cauchois of New York is granted a United States

patent on a coffee urn fitted with a centrifugal pump for

repouring.

1909--C.F. Blanke, St. Louis, is granted two United States patents

on a china coffee pot with a dripper bag.

1910--The German caffein-free coffee is first introduced to the

trade of the United States by Merck & Co., New York, under the

brand name Dekafa, later changed to Dekofa.

1910--B. Belli publishes in Milan, Italy, a work on coffee entitled

_Il Caffè_.

1910--Frank Bartz, assignor to the A.J. Deer Co., Hornell, N.Y., is

granted two United States patents on flat and concave

coffee-grinding disks provided with concentric rows of inclined

teeth, used in electric coffee mills.

1911--All-fiber parchment-lined Damptite cans for coffee are

introduced by the American Can Company.

1911--The coffee roasters of the United States organize into a

national association.

1911--Robert H. Talbutt, Baltimore (assignor to J.E. Baines,

trustee, Washington) is granted a United States patent on an

electric coffee roaster.

1911--Edward Aborn, New York, introduces his Make-Right coffee

filter, and is granted a United States patent on it.

1912--Robert O'Krassa, Antigua, Guatemala, is granted four United

States patents on machines for washing, drying, separating,

hulling, and polishing coffee.

1912--The C.F. Blanke Tea & Coffee Co., St. Louis, brings out Magic

Cup, later known as Faust Soluble, coffee.

1912--The United States government brings suit to force the sale

of coffee stocks held in the United States under the valorization

agreement.

1912--John E. King, Detroit, is granted a United States patent on

an improved coffee percolator employing a filter-paper attachment.

1913--F.F. Wear, Los Angeles, Cal., perfects a coffee-making device

in which a metal perforated clamp is employed to apply a filter

paper to the under side of an English earthenware adaptation of the

French drip pot.

1913--F. Lehnhoff Wyld, Guatemala City, and E.T. Cabarrus organize

the "Société du Café Soluble Belna," Brussels, Belgium, to put on

the European market a refined soluble coffee under the brand name

Belna.

1913--Herbert L. Johnston, assignor to the Hobart Electric

Manufacturing Co., Troy, Ohio, is granted a United States patent on

a machine for refining coffee.

1914--The Association Nationale du Commerce des Cafés is

established at 5 Place Jules Ferry, Havre, to protect the interests

of the coffee trade of all France.

1914--The Kaffee Hag Corporation, capital $1,000,000, is organized

in New York to continue marketing in the United States the German

caffein-free coffee under its original German brand name.

1914--Robert Burns of New York, assignor to Jabez Burns & Sons, is

granted a United States patent on a coffee-granulating mill.

1914--The Phylax coffee maker, employing an improved French-drip

principle, is introduced to the trade by the Phylax Coffee Maker

Co., Detroit (succeeded in 1922 by the Phylax Company of

Pennsylvania).

1914--The first national coffee week is promoted in the United

States by the National Coffee Roasters Association.

1914-15--Herbert Galt, Chicago, is granted three United States

patents on the Galt coffee pot, all aluminum, having two parts, a

removable cylinder employing the French-drip principle, and the

containing pot.

1915--The Burns Jubilee (inner-heated) gas coffee roaster is

patented in the United States and put on the market.

1915--The National Coffee Roasters Association Home coffee mill,

employing a set screw operating on a cog-and-ratchet principle, is

introduced to the trade.

1915--The second national coffee week is held in the United States

under the auspices of the National Coffee Roasters Association.

1916--The Federal Tin Co. begins the manufacture of tin coffee

containers for use in connection with automatic packing machines.

1916--The National Paper Can Co., Milwaukee, introduces to the

United States trade a new hermetically sealed all-paper can for

coffee.

1916--A United States patent is granted to I.D. Richheimer,

Chicago, for an improvement on his Tricolator.

1916--The Coffee Trade Association, London, is formed to include

brokers, merchants, and wholesale dealers.

1916--The Coffee Exchange, City of New York, changes its name to

the New York Coffee and Sugar Exchange, admitting sugar trading.

1916--Saul Blickman, assignor to S. Blickman, New York, is granted

a United States patent on an apparatus for making and dispensing

coffee.

1916--Orville W. Chamberlain, New Orleans, is granted a United

States patent on an automatic drip coffee pot.

1916--Jules Le Page, Darlington, Ind., is granted two United States

patents on cutting-rolls to cut, and not to grind or crush, coffee,

later marketed by the B.F. Gump Co., Chicago, as the Ideal

steel-cut coffee mill.

1916-17--The first hermetically-sealed all-paper cans for coffee

are introduced to the United States trade, patented in 1919 by the

National Paper Can Co., Milwaukee.

1917--The Baker Importing Co., Minneapolis and New York, puts on

the United States market Barrington Hall soluble coffee.

1917--Richard A. Greene and William G. Burns, New York, assignors

to Jabez Burns & Sons, are granted patents in the United States on

the Burns flexible-arm cooler (for roasted batches), providing full

fan-suction connection to a cooler box at all points in its track

travel.

1918--John E. King, Detroit, Mich., is granted a United States

patent on an irregular-grind of coffee, consisting of coarsely

grinding ten percent of the product and finely grinding ninety

percent.

1918--The Charles G. Hires Co., Philadelphia, brings out Hires

soluble coffee.

1918--I.D. Richheimer, promoter of the original soluble coffee of

Kato, and the Kato patent, organizes the Soluble Coffee Company of

America to supply soluble coffee to the American army overseas;

after the armistice, licensing other merchants under the Kato

patents, or offering to process the merchants' own coffee for them,

if desired.

1918--The United States government places coffee importers,

brokers, jobbers, roasters, and wholesalers under a war-time

licensing system to control imports and prices.

1918-19--The United States government coffee control results in the

accumulation at Brazil ports of more than 9,000,000 bags; in spite

of which, Brazil speculators force Brazil grades up 75 to 100

percent., costing United States traders millions of dollars.

1919--The Kaffee Hag Corporation becomes Americanized by the sale

of 5,000 shares of its stock sold by the alien property custodian

and by the purchase of the remaining 5,000 shares by George Gund,

Cleveland, Ohio.

1919--William A. Hamor and Charles W. Trigg, Pittsburgh, Pa.,

assignors to John E. King, Detroit, Mich., are granted a United

States patent on a process for making a new soluble coffee. The

process consists in bringing the volatilized caffeol in contact

with a petrolatum absorbing medium, where it is held until needed

for combination with the evaporated coffee extract.

1919--Floyd W. Robison, Detroit, is granted a United States patent

on a process for aging green coffee by treating it with

micro-organisms to improve its flavor and to increase its

extractive value. The product is put on the market as Cultured

coffee.

1919--William Fullard, Philadelphia, is granted a United States

patent on a "heated fresh air system" for roasting coffee.

1919--A million-dollar propaganda for coffee is begun in the United

States by Brazil planters in co-operation with a joint coffee-trade

publicity committee.

1920--The third national coffee week is observed in the United

States, this time under the auspices of the Joint Coffee Trade

Publicity Committee.

1920--Edward Aborn, New York, is granted a United States patent on

a Tru-Bru coffee pot, a device embodying striking improvements on

the French filter principle.