The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness.

  • Pattin, H. Cooper.
Date:
[1905]
Catalogue details

Licence: In copyright

Credit: The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    the development of an aromatic oil, cafifeol or caffeone, to which is due the appetising aroma of coffee, that fragrance which is so delightful to the sense of smell. Who, that has watched his coffee go, without intermission, through all the stages of its progress, from the raw berry to the filled and steaming cup, will ever forget the fragrant odours wafted to his nostrils ? The process of roast- ing causes the coffee bean to lose about one-tenth of its natural fat, and, unfortunately, about one-fifth of the caffeine also. If the beans be over-roasted the loss in caffeine will be greater, and the natural fats converted into fatty acids. The infusion made from over-roasted coffee has its acidity increased unquestionably; becomes at times, in fact, down- right acrid. Coffee in England is over-roasted usually. English folk like to have the colour of their coffee blackened, as well as its character. An infusion of coffee, to be perfect, should not be much deeper in tint than is a rich chocolate. Go to Vienna, where coffee begins to be good, and note the colour of the liquor, and then we may hope that you will go yet farther eastward, and finally come home Avith a chastened palate. Chicory tends to blacken coffee and is, per se, a blackguardly article of diet. A prodigious lot of common nonsense is talked, by sentimentalists, about the advantages of roasting your coffee at home, in preference to purchasing the beans already roasted from the grocer. Crush