e in the cup. Naturally the wild, sour, groundy, fermented,
and hidey kinds are avoided as much as possible. Coffees with a Rio
flavor are used only in the cheaper blends.

Generally speaking, a properly balanced blend should have a full rich
body as a basis; and to this should be added a growth to give it some
acid character, and one to give it increased aroma.

Personal preference is the determining factor in making up a blend. Some
blenders prefer a coffee with plenty of acid taste; while others choose
the non-acid cup. For the first-named kind, the blender will mix
together the coffees that have an acidy characteristic; while for a
non-acidy blend, he will mix an acidy growth with one having a neutral
flavor.

[Illustration: LAMBERT ECONOMIC COFFEE-ROASTING OUTFIT FOR COAL FIRE

This is a self-contained plant for one or two bags, and comprises a
roaster, rotary cooler, elevator feed hopper, electric motor, and
stoning and chaffing attachments. It may be equipped for gas]

Coffees can be divided into four great classes, the neutral-flavored,
the sweet, the acidy, and the bitter. All East Indian coffees, except
Ceylons, Malabars, and the other Hindoostan growths, are classified as
bitter, as are old brown Bucaramangas, brown Bogotas, and brown Santos.
The acid coffees are generally the new-crop washed varieties of the
western hemisphere, such as Mexicans, Costa Ricas, Bogotas, Caracas,
Guatemalas, Santos, etc. However, the acidity may be toned down by age
so that they become sweet or sweet-bitter. Red Santos is generally a
sweet coffee, and is prized by blenders. High-grade washed Santo Domingo
and Haiti coffees are sweet both when new crop and when aged.

Practical coffee blenders do not mix two new-crop acid coffees, or two
old-crop bitter kinds, unless their bitterness or acidity is
counteracted by coffees with opposite flavors. One blender insists that
every blend should contain three coffees.

[Illustration: CHALLENGE PULVERIZER]

Some Bourbon and flat-beaned Santos coffees are better when new, and
some are better when old; but a blend of fine old-crop coffee with a
snappy new-crop coffee gives a better result than either separately. A
new-crop Bourbon and an old yellow flat bean make a better blend than a
new-crop flat bean and an old-crop Bourbon. Probably the very best
result in a low-priced blend may be obtained by using one-half old-crop
Bourbon Santos with one-half new-crop Haiti or Santo Domingo of