arded issue.... It is but repetition of former reports for me
to say that pulverized granulation is the most efficient
granulation; that it assures the highest quality of brew and the
lowest proportion of coffee to a given strength; that it is the
most saving and most satisfying grinding for all to use; that it
(the coffee) must be fresh ground; that the filtration method is
the most correct in fundamental principles and that used with a
muslin bag it assures the consumer coffee of the purest, finest
flavored quality, highest health value and sure economy.

The campaign of education was continued during 1916, producing
encouraging results among schools, colleges, the medical fraternity,
newspapers, with the trade and the consumer. It marked the first big
constructive work combining the practical and scientific phases of
grinding and brewing methods. In his report at the 1916 convention of
the National Coffee Roasters Association, Mr. Aborn reviewed the four
years work, and pointed out what had been accomplished. He told of a new
booklet, to be called the _True Book on Coffee Grinding and Brewing_,
and an educational exhibit box for schools about to be issued. Due to
opposition which developed from trade interests that were putting out
steel-cut and other grinds of coffee not favored by the committee, and
also because many members thought the association should not exploit any
particular method of grinding or brewing, it was decided to make no
further publication of the coffee grinding and brewing conclusions of
the committee until they had been confirmed by laboratory research.

Boiling and filtration tests in the mountains of the Yellowstone Park by
W.H. Aborn in 1916 showed that the limit of coffee brewing was reached
at an altitude of nine thousand feet.

At the 1916 meeting, Dr. Floyd W. Robison of the Detroit Testing
Laboratories, read a notable paper entitled "What do we know about
coffee?," which hailed coffee as a food product, warned the roasters to
beware of half-facts, and urged the importance of a research laboratory.
It was published and given distribution by the association.

The educational exhibit box showing samples of coffee from plantation to
cup, including five different grinds, was issued in 1917, and sold for
one dollar.

The Better Coffee Making Committee also published in this year a booklet
entitled _Coffee Grinding and Brewing_ in which it summarized