95 259-1/2 256-3/4 253-3/4 250-3/4 247-3/4 244-3/4
296 260-1/2 257-1/2 254-1/2 251-1/2 248-1/2 245-1/2
297 261-1/4 258-1/2 255-1/2 252-1/2 249-1/2 246-1/2
298 262 259-1/4 256-1/2 253-1/2 250-1/2 247-1/2
299 263 260 257-1/4 254-1/4 251-1/4 248-1/4

[Illustration: TRYING THE ROAST]

_Cooling and Stoning_

"Coffee which leaves the roaster beautifully uniform in appearance",
says A.L. Burns, "may lose all uniformity by delayed or inadequate
cooling. Separated beans of coffee will cool off by themselves; but when
heaped together, the inner part of the mass will get hotter and even
take fire.... Coffee must be spread over a considerable surface, or all
kept moving, and have at the same time a lot of air forced through it.
Otherwise, there will be some darkening and over-development of part of
the coffee, and a loss of the uniformity which is the first requirement
of good roasting."

[Illustration: MONITOR GAS ROASTER]

[Illustration: A GROUP OF ROASTING-ROOM ACCESSORIES]

The cooling apparatus consists of a movable, box-like metal car which
can be brought up to the front of the roaster to the revolving
cylinders. The car has a perforated false bottom, to which is attached a
powerful exhaust-fan system that sucks the heat out of the coffee. In
large plants, utilizing two or more floors, the tilting-type cooling
car is favored. This car permits instant discharge through an opening in
the floor into a receiving tank suspended from the ceiling below and
connected with the stoning apparatus. Recently, a flexible-arm cooler
has been invented that provides full fan suction to a cooler car at all
points in its track travel from the roaster to the emptying position.

[Illustration: DUMPING THE ROAST IN A COAL ROASTING PLANT

The roasted coffee is being turned into the cooling car, equipped with a
swinging "flexarm" that keeps it always in connection with a suspended
header pipe; the cooling being started as soon as the coffee leaves the
roaster. The cooled coffee, by tipping the box, goes into a floor
hopper]

The stoner, an essential part of the modern roasting plant, has for its
function the removal of stones and other foreign matter of which the
green-coffee operations have failed to get rid. The stoner is usually
built in direct combination with the cooling equipment, and does its
work by means of a gravity separation in an upward-movi