_ bean;
| | | | full rich flavor.
| | | |
|Reunion, |St. Denis | Bourbon, m |Nearest to Mocha in
| formerly | | n | character (q. v.).
| Bourbon | | | Round and pointed
| (French) | | | bean, pale green
| | | | or pale yellow. Not
| | | | a trade factor.
| | | |
|Mauritius |Port Louis |Mauritius |Similar to Bourbon.
| (British) | | | Medium light green,
| | | | full body, mild and
| | | | mellow flavor. Not
| | | | a trade factor.
| | | |
-------------+------------+--------------+-----------------+-----------------

[Illustration]

CHAPTER XXV

FACTORY PREPARATION OF ROASTED COFFEE

_Coffee roasting as a business--Wholesale coffee-roasting
machinery--Separating, milling, and mixing or blending green
coffee, and roasting by coal, coke, gas, and electricity--Facts
about coffee roasting--Cost of roasting--Green-coffee shrinkage
table--"Dry" and "wet" roasts--On roasting coffee efficiently--A
typical coal roaster--Cooling and stoning--Finishing or
glazing--Blending roasted coffees--Blends for restaurants--Grinding
and packaging--Coffee additions and fillers--Treated coffees, and
dry extracts_

The coffee bean is not ready for beverage purposes until it has been
properly "manufactured", that is, roasted, or "cooked". Only in this way
can all the stimulating, flavoring, and aromatic principles concealed in
the minute cells of the bean be extracted at one time. An infusion from
green coffee has a decidedly unpleasant taste and hardly any color.
Likewise, an underdone roast has a disagreeable "grassy" flavor; while
an overdone roast gives a charred taste that is unpalatable to the
average citizen of the United States.

_Coffee Roasting as a Business_

In spite of the generally a