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Hints On Coffee

Hints On Coffee image
Parent Issue
Day
24
Month
March
Year
1876
Copyright
Public Domain
OCR Text

Prof. Daniel C. Eaton, who occnpies the chair of botany in Yale College, in the courso of a lecture on " CofFee," brought out the folloing points : In 1850 the whole production of coffee in the world was cstimatod at 713,000,000 potinds, of which Ërazil furnished 400,000,000, Java 140,000,000, Ceylon and 8an Domingo each 40,000,000, Cuba and Porto tiica 25,000j000, Venezuela and Sumatra each a mitcb, tind all other countries including Arabía, Costa Hica, Jamaica, etc, only 16,000,000. fröffi these figures it will be seen that only ono man in three drinks Java coffee, and probably only one in one hundred gets any Mocha, and yet yon will find it difficult to buy a pouud of coffee in this city to-morrow which the dealer ■will cali Kio. It is all called Mocha, or Java, or possibly Maracaibo. By far the gteatest part of the coffee used in the United StateS is Brazilian or Rio coffee. Indeed Brazil produces more coffee than all the rest of the world put together. There are marked differences in tho appearance of some of these coffees, as well as considerable difference in flavor. Taking three of the best known kinds, for example, Rio, Mocha and Java, we notice that the grains of Java are larger than either of the others, and of a slight, yellowishbrown color. Rio coffee has larger grains than Mocha, and the color is usually considerably darker and somewhat more inclined to greenish. In flavor Java is mueh milder than either of the others, and Mocha is richer and spicier than Rio, ■while Rio is the strongest of the three, and, indeed, is perhaps the strongest of all coffees. It is true of all coffee that the fewerbroken and discolored grains in il tho better the ceffee, and no cup of coffee csn bereally excellent unless all imperfect grains are removed before the eoffee is roasted. The best coffee here obtainablo is an equal mixture of Java and what is callee? Mocha. As the grains of one are much larger than that of the otüer they should j be roasted separately, but ground together. The common cheap ground coffees contain usually a little coffee, and here the bulK is supplied mostly with either peas or rye. Chicory is too high priced to be used to any great exteñt, and the people who think tiiat if their coffee is not really pure it contains only n little chicory, are probably drinking peas and rye, made dark and bitter with burnt, sucar. The higher sounding title of the coffee, the poorer the quality as a general tlúng.

Article

Subjects
Old News
Michigan Argus