solutions of
sugar,[167] calcium saccharate,[168] or other carbohydrates,[169] and in
the case of Eckhardt,[170] of small percentages of tannic acid and fat.
In direct opposition to this latter practise, Jurgens and Westphal[171]
apply alkali, ostensibly to lessen the "tannic acid" content.
Brougier[172] sprays a solution containing caffein upon the roasting
berries; and Potter[173] roasts the coffee together with chicory,
effecting a separation at the end.

[Illustration: GROUND COFFEE UNDER THE MICROSCOPE]

The exact effect which roasting with sugars has upon the flavor is not
well understood; but it is known that it causes the beans to absorb more
moisture, due to the hygroscopicity of the caramel formed. For instance,
berries roasted with the addition of glucose syrup hold an additional 7
percent of water and give a darker infusion than normally roasted
coffee. When the green coffee is glazed with cane sugar prior to
roasting, the losses during the process are much higher than ordinarily,
on account of the higher temperature required to attain the desired
results. Losses for ordinary coffee taken to a 16-percent roast are 9.7
percent of the original fat and 21.1 percent of the original caffein;
while for "sugar glazed" coffee the losses were 18.3 percent of the
original fat and 44.3 percent of the original caffein, using 8 to 9
percent sugar with Java coffee.

_Grinding and Packaging_

It is a curious fact that green coffee improves upon aging, whereas
after roasting it deteriorates with time. Even when packed in the best
containers, age shows to a disadvantage on the roasted bean. This is due
to a number of causes, among which are oxidation, volatilization of the
aroma, absorption of moisture and consequent hydrolysis, and alteration
in the character of the aromatic principles. Doolittle and Wright[174]
in the course of some extensive experiments found that roasted coffee
showed a continual gain in weight throughout 60 weeks, this gain being
mostly due to moisture absorption. An investigation by Gould[175] also
demonstrated that roasted coffee gives off carbon dioxid and carbon
monoxid upon standing. The latter, apparently produced during roasting
and retained by the cellular structure of the bean, diffuses therefrom;
whereas the former comes from an ante-roasting decomposition of unstable
compounds present.[176]

The surface of the whole bean forms a natural protection against
atmospheric influences, and