the
cheaper grades.

Typical low-priced coffee blends in the United States may be made up of
a good Santos, possibly a Bourbon, and some low-cost Mexican, Central
American, Colombian, or Venezuelan coffee, the Santos counteracting
these acidy Milds.

Going next higher in the scale of price, fancy old Bourbon Santos is
used with one-third fancy old Cucuta or a good Trujillo.

For a blend costing about five cents more a pound retail, one-third
fancy old Cucuta or Merida is blended with fancy old Bourbon Santos.

[Illustration: MONITOR COFFEE-GRANULATING MACHINE]

The highest-priced blend may contain two-thirds of a fine private estate
Sumatra and one-third Mocha or Longberry Harari.

[Illustration: COLES NO. 22 GRINDING MILL]

Alfred W. McCann, while advertising manager for Francis H. Leggett &
Co., New York, in 1910, evolved a new coffee distinction based on the
argument that certain coffees like Mochas, Mexicans, Bourbons, and Costa
Ricas were developed in the cup through the action on them of cream or
milk; while others, such as Bogotas, Javas, Maracaibos, etc., flattened
out when cream or milk was added. He argued, accordingly, that breakfast
coffees should be made up from the former, but that the latter should
not be used except for after-dinner coffees, to be drunk black.[328]
William B. Harris, then coffee expert for the United States Department
of Agriculture, took issue with Mr. McCann, claiming that if a coffee is
watery and lacks body, it will not take kindly to milk or cream, not
because the chemical action of milk or cream flattens it out, but
because there is nothing there in the first place. The strength of the
brew being equal, all coffees will take cream or milk, Mr. Harris
held.[329]

[Illustration: BURNS NO. 12 GRINDING MILL

Designed for hotel and restaurant trade]

[Illustration: MONITOR STEEL-CUT GRINDER, SEPARATOR, AND CHAFFER]

M.J. McGarty said in 1915 that he had tried out many coffees in the cup,
and could not see that adding milk made any difference. However, he
found that sometimes a line of coffees will contain a sample that
flattens out at the drinking point (the point where the boiling water
has cooled to permit of its being drunk); and he thought this was what
Mr. McCann had in mind, as, by adding milk to such a coffee, it was
brought back to the drinking point. In other words, it was Mr. McGarty's
opinion that, in blending coffees, those coffees which hold their own
from th