COFFEE. This well know article of commerce is composed of the seeds of the berry (see full page illustration) of the coffee-tree, which grows in all warm climates. The different grades in the market come from different varieties of the tree, and different countries where it is produced. Thus, Java coffee is brought from Java in the East Indies. Rio coffee is that raised in Bra zil and shipped from Rio de Janeiro. Practically, however, a large portion of the coffee sold " Java," and " Mocha" and other much esteemed grades, is really nothing but Brazilhan coffee, prepared in imitation of the other grades.
The adulterations of ground coffee are very numerous, all sorts of wasted grains, nuts and shells having been used for this pur pose, but chicory root (which see) has been the most extensive adulteration and in England this has been demanded by the con sumer as a substitute for coffee. It is even said that coffee beans have been made by grinding the chicory root to a powder, mould ing it into the proper shape, roasting it and coloring it in imita tion of the coffee berry. Few positively hurtful impurities, how ever are apt to be found in coffee, and by buying the whole, un ground coffee, we may feel fairly sure of obtaining a pure article ; and even in ground coffee, the reports as to the extent of its adul teration have been largely exaggerated; but it is a mistake to sup pose that whole roasted coffee is not easily adulterated. The roaster can by manipulating the coffee in its roasting, glaze it with grease or gum, and add to its exterior appearance while ma terially injuring its real value. Great care should be taken of cof fee in the store either green or roasted, as it absorbs many odors which injure its flavor.
Coffee Extract, a patent compound, very seldom made from, or containing any pure coffee, which is extensively used in cheap boarding houses by mixing it with the real article. It naturally enjoyed a better demand when coffee sold at thirty-five and forty cents, than at its present reasonable price.
Coffee Essence, a very strong infusion of coffee, mixed with ex tact of chiccory and burnt sugar until it is about as thick as mo lasses It should be kept in well corked bottles.
For coffee roasting see article on Roasting.
We are indebted for the following general descriptions to the excellent book on Coffee published by Messrs. Chase & Sanborn, coffee importers, Boston, Mass.
Varieties of Coffees. Varieties of the plant are found growing in Brazil, Peru, Central America, Java and Sumatra, Ceylon, South India, Africa (including Abyssinia, Natal, Gold Coast, Liberia,) Arabia, Manilla, the Mauritius, in the West India Islands and islands of the Pacific. But Brazil in the Wesiern Hemisphere, Java, Sumatra, Ceylon and India in the Eastern Hemisphere, constitute at this time the great centres for coffee production.
Coffee is divided commercially into two classes, strong and mild. Strong coffee includes Rio and Santos, but more particu larly Rio. East India coffee embraces all coffee raised east of the Cape of Good Hope, and with the exception of Mocha is principally raised on Islands. They are Javas, Ceylons, Mala bars and Madagascars.
The coffee of Brazil varies greatly in size and color. Most of the Rio received here is a small sized bean, varying in color from a light to a dark green, with some of a yellow hue known as Golden Rio. In flavor it is peculiarly distinct from all other coffee grown, being very rank and strong.
Santos coffee is produced in the southern districts of the Bra zilian Empire, and possesses in a mild degree all the characteris tics of Rio.
Mild coffee embraces all coffees except Rio and Santos. Some of them are very rank and of positive flavor ; they are sold sep arately or are mixed and combined in such a manner as to lose their individuality. The most prominent of all mild coffees is Java, raised on the islands of Java and Sumatra, which ranks first in the estimation of the coffee-drinking public of the United States.