d in an entirely different light from the
possibility of its accomplishment.

TABLE III--CAFFEIN IN DIFFERENT ROASTS

Rio Santos Guatemala

Green 1.68% 1.85% 1.82%
Cinnamon 1.70 1.72 1.80
Medium 1.66 1.66 1.56
City 1.36 1.66 1.46

The variation in the caffein content of coffee at different intensities
of roasting, as shown in Table III[140] is, of course, primarily
dependent upon the original content of the green. A considerable portion
of the caffein is sublimed off during roasting, thus decreasing the
amount in the bean. The higher the roast is carried, the greater the
shrinkage; but, as the analyses in the above table show, the loss of
caffein proceeds out of proportion to the shrinkage, for the percentage
of caffein constantly decreases with the increase in color. If the roast
be carried almost to the point of carbonization, as in the case of the
"Italian roast," the caffein content will be almost nil. This is not a
suitable coffee for one desiring an almost caffein-free drink, for the
empyreumatic products produced by this excessive roasting will be more
toxic by far than the caffein itself would have been.

_Caffein-free Coffee_

The demand for a caffein-free coffee may be attributed to two causes,
namely: the objectionable effect which caffein has upon neurasthenics;
and the questionable advertising of the "coffee-substitute" dealers, who
have by this means persuaded many normal persons into believing that
they are decidedly sub-normal. As a result of this demand, a variety of
decaffeinated coffees have been placed on the market. Just why the
coffee men have not taken advantage of naturally caffein-free coffees,
or of the possibility of obtaining coffees low in caffein content by
chemical selection from the lines now used, is a difficult question to
answer.

In the endeavor to develop a commercial decaffeinated coffee the first
method of procedure was to extract the caffein from roasted coffee. This
method had its advantages and its disadvantages, of which the latter
predominated. The caffein in the roasted coffee is not as tightly bound
chemically as in the green coffee, and is, therefore, more easily
extracted. Also, the structure of the roasted bean renders it more
readily penetrable by solvents than does that of the green bean.
However, the great objection to this method arises from the fact that at
the same time as the caffein is ext