Showing the Berry in its Various Ripening Stages from Flower to Cherry
(Inset: 1, green bean; 2, silver skin; 3, parchment; 4, fruit pulp.)
Painted from life by Blendon Campbell






Copyright 1922

New York

International Copyright Secured
All Rights Reserved in U.S.A. and
Foreign Countries

To My Wife



SEVENTEEN years ago the author of this work made his first trip abroad to gather material for a book on coffee. Subsequently
he spent a year in travel among the coffee-producing countries. After the initial surveys, correspondents were appointed to make
researches in the principal European libraries and museums; and this phase of the work continued until April, 1922. Simultaneous re-
searches were conducted in American libraries and historical museums up to the time of the return of the final proofs to the printer
in June, 1922.

Ten years ago the sorting and classification of the material was begun. The actual writing of the manuscript has extended over four

Among the unique features of the book are the Coffee Thesaurus; the Coffee Chronology, containing 492 dates of historical impor-
tance; the Complete Reference Table of the Principal Kinds of Coffee Grown in the World; and the Coffee Bibliography, containing
1,380 references.

The most authoritative works on this subject have been Robinson’s The Early History of Coffee Houses in England, published in
London in 1893; and Jardin’s Le Café, published in Paris in 1895. The author wishes to acknowledge his indebtedness to both for
inspiration and guidance. Other works, Arabian, French, English, German, and Italian, dealing with particular phases of the subject,
have been laid under contribution; and where this has been done, credit is given by footnote reference. In all cases where it has been
possible to do so, however, statements of historical facts have been verified by independent research. Not a few items have required
months of tracing to confirm or to disprove.

There has been no serious American work on coffee since Hewitt’s Coffee: Its History, Cultivation and Uses, published in 1872; and
Thurber’s Coffee from Plantation to Cup, published in 1881. Both of these are now out of print, as is also Walsh’s Coffee: Its His-
tory, Classification and Description, published in 1893.

The chapters on The Chemistry of Coffee and The Pharmacology of Coffee have been prepared under the author’s direction by
Charles W. Trigg, industrial fellow of the Mellon Institute of Industrial Research.

The author wishes to acknowledge, with thanks, valuable assistance and numerous courtesies by the officials of the following institu-

British Museum, and Guildhall Museum, London; Bibliothéque Nationale, Paris; Congressional Library, Washington; New York Pub-
lic Library, Metropolitan Museum of Art, and New York Historical Society, New York; Boston Public Library, and Boston Museum
of Fine Arts; Smithsonian Institution, Washington; State Historical Museum, Madison, Wis.; Maine Historical Society, Portland; Chi-
cago Historical Society; New Jersey Historical Society, Newark; Harvard University Library; Essex Institute, Salem, Mass.; Peabody
Institute, Baltimore.

Thanks and appreciation are due also to:

Charles James Jackson, London, for permission to quote from his Illustrated History of English Plate;

Francis Hill Bigelow, author; and The Macmillan Company, publishers, for permission to reproduce illustrations from Historic Silver
of the Colonies;

H.G. Dwight, author; and Charles Scribner’s Sons, publishers, for permission to quote from Constantinople, Old and New, and from
the article on “Turkish Coffee Houses” in Scribner’s Magazine;

Walter G. Peter, Washington, D.C., for permission to photograph and reproduce pictures of articles in the Peter collection at the
United States National Museum;

Mary P. Hamlin and George Arliss, authors, and George C. Tyler, producer, for permission to reproduce the Exchange coffee-house
setting of the first act of Hamilton;

Judge A.T. Clearwater, Kingston N.Y.; R.T. Haines Halsey, and Francis P. Garvan, New York, for permission to publish pictures of
historic silver coffee pots in their several collections;

The secretaries of the American Chambers of Commerce in London, Paris, and Berlin;

Charles Cooper, London, for his splendid co-operation and for his special contribution to chapter XXXV;

Alonzo H. De Graff, London, for his invaluable aid and unflagging zeal in directing the London researches;
To the Coffee Trade Association, London, for assistance rendered;

To G.J. Lethem, London, for his translations from the Arabic;

Geoffrey Sephton, Vienna, for his nice co-operation;

L.P. de Bussy of the Koloniaal Institute, Amsterdam, Holland, for assistance rendered;

Burton Holmes and Blendon R. Campbell, New York, for courtesies;

John Cotton Dana, Newark, N.J., for assistance rendered;

Charles H. Barnes, Medford, Mass., for permission to publish the photograph of Peregrine White’s Mayflower mortar and pestle;

Andrew L. Winton, Ph.D., Wilton, Conn., for permission to quote from his The Microscopy of Vegetable Foods in the chapter on
The Microscopy of Coffee and to reprint Prof. J. Moeller’s and Tschirch and Oesterle’s drawings;

F. Hulton Frankel, Ph.D., Edward M. Frankel, Ph.D., and Arno Viehoever, for their assistance in preparing the chapters on The
Botany of Coffee and The Microscopy of Coffee;

A.L. Burns, New York, for his assistance in the correction and revision of chapters XXV, XXVI, XXVII, and XXXIV, and for much
historical information supplied in connection with chapters XXX and XXXI;

Edward Aborn, New York, for his help in the revision of chapter XXXVI;

George W. Lawrence, former president, and T.S.B. Nielsen, president, of the New York Coffee and Sugar Exchange, for their as-
sistance in the revision of chapter XXXI;

Helio Lobo, Brazilian consul general, New York; Sebastião Sampaio, commercial attaché of the Brazilian Embassy, Washington; and
Th. Langgaard de Menezes, American representative of the Sociedade Promotora da Defeza do Café;

Felix Coste, secretary and manager, the National Coffee Roasters Association; and C.B. Stroud, superintendent, the New York Coffee
and Sugar Exchange, for information supplied and assistance rendered in the revision of several chapters;

F.T. Holmes, New York, for his help in the compilation of chronological and descriptive data on coffee-roasting machinery;

Walter Chester, New York, for critical comments on chapter XXVIII.

The author is especially indebted to the following, who in many ways have contributed to the successful compilation of the Com-
plete Reference Table in chapter XXIV, and of those chapters having to do with the early history and development of the green
coffee and the wholesale coffee-roasting trades in the United States:

George S. Wright, Boston; A.E. Forbes, William Fisher, Gwynne Evans, Jerome J. Schotten, and the late Julius J. Schotten, St. Louis;
James H. Taylor, William Bayne, Jr., A.J. Dannemiller, B.A. Livierato, S.A. Schonbrunn, Herbert Wilde, A.C. Fitzpatrick, Charles
Meehan, Clarence Creighton, Abram Wakeman, A.H. Davies, Joshua Walker, Fred P. Gordon, Alex. H. Purcell, George W. Vander-
hoef, Col. William P. Roome, W. Lee Simmonds, Herman Simmonds, W.H. Aborn, B. Lahey, John C. Loudon, J.R. Westfal, Abraham
Reamer, R.C. Wilhelm, C.H. Stewart, and the late August Haeussler, New York; John D. Warfield, Ezra J. Warner, S.O. Blair, and
George D. McLaughlin, Chicago; W.H. Harrison, James Heekin, and Charles Lewis, Cincinnati; Albro Blodgett and A.M. Woolson,
Toledo; R.V. Engelhard and Lee G. Zinsmeister, Louisville; E.A. Kahl, San Francisco; S. Jackson, New Orleans; Lewis Sherman,
Milwaukee; Howard F. Boardman, Hartford; A.H. Devers, Portland, Ore.; W. James Mahood, Pittsburgh; William B. Harris, East
Orange, N.J.

New York, June 17, 1922.


Some introductory remarks on the lure of coffee, its place in a rational dietary, its universal psychological appeal, its use and abuse

CIVILIZATION in its onward march has produced only three important non-alcoholic beverages—the extract of the tea plant, the
extract of the cocoa bean, and the extract of the coffee bean.

Leaves and beans—these are the vegetable sources of the world’s favorite non-alcoholic table-beverages. Of the two, the tea leaves
lead in total amount consumed; the coffee beans are second; and the cocoa beans are a distant third, although advancing steadily.
But in international commerce the coffee beans occupy a far more important position than either of the others, being imported into
non-producing countries to twice the extent of the tea leaves. All three enjoy a world-wide consumption, although not to the same
extent in every nation; but where either the coffee bean or the tea leaf has established itself in a given country, the other gets com-
paratively little attention, and usually has great difficulty in making any advance. The cocoa bean, on the other hand, has not risen to
the position of popular favorite in any important consuming country, and so has not aroused the serious opposition of its two rivals.

Coffee is universal in its appeal. All nations do it homage. It has become recognized as a human necessity. It is no longer a luxury or
an indulgence; it is a corollary of human energy and human efficiency. People love coffee because of its two-fold effect—the pleas-
urable sensation and the increased efficiency it produces.

Coffee has an important place in the rational dietary of all the civilized peoples of earth. It is a democratic beverage. Not only is it
the drink of fashionable society, but it is also a favorite beverage of the men and women who do the world’s work, whether they toil
with brain or brawn. It has been acclaimed “the most grateful lubricant known to the human machine,” and “the most delightful
taste in all nature.”

No “food drink” has ever encountered so much opposition as coffee. Given to the world by the church and dignified by the medi-
cal profession, nevertheless it has had to suffer from religious superstition and medical prejudice. During the thousand years of its
development it has experienced fierce political opposition, stupid fiscal restrictions, unjust taxes, irksome duties; but, surviving all of
these, it has triumphantly moved on to a foremost place in the catalog of popular beverages.

But coffee is something more than a beverage. It is one of the world’s greatest adjuvant foods. There are other auxiliary foods, but
none that excels it for palatability and comforting effects, the psychology of which is to be found in its unique flavor and aroma.

Men and women drink coffee because it adds to their sense of well-being. It not only smells good and tastes good to all mankind,
heathen or civilized, but all respond to its wonderful stimulating properties. The chief factors in coffee goodness are the caffein con-
tent and the caffeol. Caffein supplies the principal stimulant. It increases the capacity for muscular and mental work without harmful
reaction. The caffeol supplies the flavor and the aroma—that indescribable Oriental fragrance that wooes us through the nostrils,
forming one of the principal elements that make up the lure of coffee. There are several other constituents, including certain in-
nocuous so-called caffetannic acids, that, in combination with the caffeol, give the beverage its rare gustatory appeal.

The year 1919 awarded coffee one of its brightest honors. An American general said that coffee shared with bread and bacon the
distinction of being one of the three nutritive essentials that helped win the World War for the Allies. So this symbol of human
brotherhood has played a not inconspicuous part in “making the world safe for democracy.” The new age, ushered in by the Peace
of Versailles and the Washington Conference, has for its hand-maidens temperance and self-control. It is to be a world democracy
of right-living and clear thinking; and among its most precious adjuncts are coffee, tea, and cocoa—because these beverages must
always be associated with rational living, with greater comfort, and with better cheer.

Like all good things in life, the drinking of coffee may be abused. Indeed, those having an idiosyncratic susceptibility to alkaloids
should be temperate in the use of tea, coffee, or cocoa. In every high-tensioned country there is likely to be a small number of
people who, because of certain individual characteristics, can not drink coffee at all. These belong to the abnormal minority of the
human family. Some people can not eat strawberries; but that would not be a valid reason for a general condemnation of strawber-
ries. One may be poisoned, says Thomas A. Edison, from too much food. Horace Fletcher was certain that over-feeding causes all
our ills. Over-indulgence in meat is likely to spell trouble for the strongest of us. Coffee is, perhaps, less often abused than wrongly
accused. It all depends. A little more tolerance!

Trading upon the credulity of the hypochondriac and the caffein-sensitive, in recent years there has appeared in America and abroad
a curious collection of so-called coffee substitutes. They are “neither fish nor flesh, nor good red herring.” Most of them have been
shown by official government analyses to be sadly deficient in food value—their only alleged virtue. One of our contemporary at-
tackers of the national beverage bewails the fact that no palatable hot drink has been found to take the place of coffee. The reason is
not hard to find. There can be no substitute for coffee. Dr. Harvey W. Wiley has ably summed up the matter by saying, “A substitute
should be able to perform the functions of its principal. A substitute to a war must be able to fight. A bounty-jumper is not a substi-

It has been the aim of the author to tell the whole coffee story for the general reader, yet with the technical accuracy that will make it
valuable to the trade. The book is designed to be a work of useful reference covering all the salient points of coffee’s origin, cultiva-
tion, preparation, and development, its place in the world’s commerce and in a rational dietary.

Good coffee, carefully roasted and properly brewed, produces a natural beverage that, for tonic effect, can not be surpassed, even by
its rivals, tea and cocoa. Here is a drink that ninety-seven percent of individuals find harmless and wholesome, and without which
life would be drab indeed—a pure, safe, and helpful stimulant compounded in nature’s own laboratory, and one of the chief joys of



Encomiums and descriptive phrases applied to the plant, the berry, and the beverage Page xxvii


Showing the various steps through which the bean passes from plantation to cup Page xxix


Dealling with the Etymology of Coffee

Origin and translation of the word from the Arabian into various languages—Views of many writers Page 1


History of Coffee Propagation

A brief account of the cultivation of the coffee plant in the Old World, and of its introduction into the New—A romantic coffee
adventure Page 5


Early History of Coffee Drinking

Coffee in the Near East in the early centuries—Stories of its origin—Discovery by physicians and adoption by the Church—Its
spread through Arabia, Persia, and Turkey—Persecutions and Intolerances—Early coffee manners and customs Page 11


Introduction of Coffee into Western Europe

When the three great temperance beverages, cocoa, tea, and coffee, came to Europe—Coffee first mentioned by Rauwolf in 1582—
Early days of coffee in Italy—How Pope Clement VIII baptized it and made it a truly Christian beverage—The first European cof-
fee house, in Venice, 1645—The famous Caffè Florian—Other celebrated Venetian coffee houses of the eighteenth century—The
romantic story of Pedrocchi, the poor lemonade-vender, who built the most beautiful coffee house in the world Page 25

The Beginnings of Coffee in France

What French travelers did for coffee—the introduction of coffee by P. de la Roque into Marseilles in 1644—The first commercial
importation of coffee from Egypt—The first French coffee house—Failure of the attempt by physicians of Marseilles to discredit
coffee—Soliman Aga introduces coffee into Paris—Cabarets à caffè—Celebrated works on coffee by French writers Page 31


The Introduction of Coffee into England

The first printed reference to coffee in English—Early mention of coffee by noted English travelers and writers—The Lacedæmo-
nian “black broth” controversy—How Conopios introduced coffee drinking at Oxford—The first English coffee house in Oxford—
Two English botanists on coffee Page 35


The Introduction of Coffee into Holland

How the enterprising Dutch traders captured the first world’s market for coffee—Activities of the Netherlands East India Com-
pany—The first coffee house at the Hague—The first public auction at Amsterdam in 1711, when Java coffee brought forty-seven
cents a pound, green Page 43


The Introduction of Coffee into Germany

The contributions made by German travelers and writers to the literature of the early history of coffee—The first coffee house in
Hamburg opened by an English merchant—Famous coffee houses of old Berlin—The first coffee periodical and the first kaffee-
klatsch—Frederick the Great’s coffee roasting monopoly—Coffee persecutions—”Coffee-smellers”—The first coffee king Page 45


Telling How Coffee Came to Vienna

The romantic adventure of Franz George Kolschitzky, who carried “a message to Garcia” through the enemy’s lines and won for
himself the honor of being the first to teach the Viennese the art of making coffee, to say nothing of falling heir to the supplies of
the green beans left behind by the Turks; also the gift of a house from a grateful municipality, and a statue after death—Affectionate
regard in which “Brother-heart” Kolschitzky is held as the patron saint of the Vienna Kaffee-sieder—Life in the early Vienna café’s
Page 49


The Coffee Houses of Old London

One of the most picturesque chapters in the history of coffee—The first coffee house in London—The first coffee handbill, and
the first newspaper advertisement for coffee—Strange coffee mixtures—Fantastic coffee claims—Coffee prices and coffee li-
censes—Coffee club of the Rota—Early coffee-house manners and customs—Coffee-house keepers’ tokens—Opposition to the
coffee house—”Penny universities”—Weird coffee substitutes—The proposed coffee-house newspaper monopoly—Evolution of
the club—Decline and fall of the coffee house—Pen pictures of coffee-house life—Famous coffee houses of the seventeenth and
eighteenth centuries—Some Old World pleasure gardens—Locating the notable coffee houses Page 53


History of the Early Parisian Coffee Houses

The introduction of coffee into Paris by Thévenot in 1657—How Soliman Aga established the custom of coffee drinking at the
court of Louis XIV—Opening of the first coffee houses—How the French adaptation of the Oriental coffee house first appeared
in the real French café of François Procope—Important part played by the coffee houses in the development of French literature
and the stage—Their association with the Revolution and the founding of the Republic—Quaint customs and patrons—Historic
Parisian café’s Page 91


Introduction of Coffee into North America

Captain John Smith, founder of the Colony of Virginia, is the first to bring to North America a knowledge of coffee in 1607—The
coffee grinder on the Mayflower—Coffee drinking in 1668—William Penn’s coffee purchase in 1683—Coffee in colonial New
England—The psychology of the Boston “tea party,” and why the United States became a nation of coffee drinkers instead of tea
drinkers, like England—The first coffee license to Dorothy Jones in 1670—The first coffee house in New England—Notable coffee
houses of old Boston—A skyscraper coffee-house Page 105


History of Coffee in Old New York

The burghers of New Amsterdam begin to substitute coffee for “must,” or beer, for breakfast in 1668—William Penn makes his first
purchase of coffee in the green bean from New York merchants in 1683—The King’s Arms, the first coffee house—The historic
Merchants, sometimes called the “Birthplace of our Union”—The coffee house as a civic forum—The Exchange, Whitehall, Burns,
Tontine, and other celebrated coffee houses—The Vauxhall and Ranelagh pleasure gardens Page 115


Coffee Houses of Old Philadelphia

Ye Coffee House, Philadelphia’s first coffee house, opened about 1700—The two London coffee houses—The City tavern, or Mer-
chants coffee house—How these, and other celebrated resorts, dominated the social, political, and business life of the Quaker City in
the eighteenth century Page 125


The Botany of the Coffee Plant

Its complete classification by class, sub-class, order, family, genus, and species—How the Coffea arabica grows, flowers, and bears—
Other species and hybrids described—Natural caffein-free coffee—Fungoid diseases of coffee Page 131


The Microscopy of the Coffee Fruit

How the beans may be examined under the microscope, and what is revealed—Structure of the berry, the green, and the roasted
beans—The coffee-leaf disease under the microscope—Value of microscopic analysis in detecting adulteration Page 149

The Chemistry of the Coffee Bean
By Charles W. Trigg.

Chemistry of the preparation and treatment of the green bean—Artificial aging—Renovating damaged coffees—Extracts—
”Caffetannic acid”—Caffein, caffein-free coffee—Caffeol—Fats and oils—Carbohydrates—Roasting—Scientific aspects of grinding
and packaging—The coffee brew—Soluble coffee—Adulterants and substitutes—Official methods of analysis Page 155


Pharmacology of the Coffee Drink
By Charles W. Trigg

General physiological action—Effect on children—Effect on longevity—Behavior in the alimentary régime—Place in dietary—Ac-
tion on bacteria—Use in medicine—Physiological action of “caffetannic acid”—Of caffeol—Of caffein—Effect of caffein on
mental and motor efficiency—Conclusions Page 174


The Commercial Coffees of the World

The geographical distribution of the coffees grown in North America, Central America, South America, the West India Islands, Asia,
Africa, the Pacific Islands, and the East Indies—A statistical study of the distribution of the principal kinds—A commercial coffee
chart of the world’s leading growths, with market names and general trade characteristics Page 189


Cultivation of the Coffee Plant

The early days of coffee culture in Abyssinia and Arabia—Coffee cultivation in general—Soil, climate, rainfall, altitude, propagation,
preparing the plantation, shade, wind breaks, fertilizing, pruning, catch crops, pests, and diseases—How coffee is grown around the
world—Cultivation in all the principal producing countries Page 197


Preparing Green Coffee for Market

Early Arabian methods of preparation—How primitive devices were replaced by modern methods—A chronological story of the
development of scientific plantation machinery, and the part played by English and American inventors—The marvelous coffee
package, one of the most ingenious in all nature—How coffee is harvested—Picking—Preparation by the dry and the wet meth-
ods—Pulping—Fermentation and washing—Drying—Hulling, or peeling, and polishing—Sizing, or grading—Preparation methods
of different countries Page 245


The Production and Consumption of Coffee

A statistical study of world production of coffee by countries—Per capita figures of the leading consuming countries—Coffee-con-
sumption figures compared with tea-consumption figures in the United States and the United Kingdom—Three centuries of coffee
trading—Coffee drinking in the United States, past and present—Reviewing the 1921 trade in the United States Page 273

How Green Coffees Are Bought and Sold

Buying coffee in the producing countries—Transporting coffee to the consuming markets—Some record coffee cargoes shipped
to the United States—Transport over seas—Java coffee “ex-sailing vessels”—Handling coffee at New York, New Orleans, and San
Francisco—The coffee exchanges of Europe and the United States—Commission men and brokers—Trade and exchange contracts
for delivery—Important rulings affecting coffee trading—Some well-known green coffee marks Page 303


Green and Roasted Coffee Characteristics

The trade values, bean characteristics, and cup merits of the leading coffees of commerce, with a “Complete Reference Table of the
Principal Kinds of Coffee Grown in the World”—Appearance, aroma, and flavor in cup-testing—How experts test coffee—A typi-
cal sample-roasting and cup-testing outfit Page 341


Factory Preparation of Roasted Coffee

Coffee roasting as a business—Wholesale coffee-roasting machinery—Separating, milling, and mixing or blending green coffee, and
roasting by coal, coke, gas, and electricity—Facts about coffee roasting—Cost of roasting—Green-coffee shrinkage table—”Dry”
and “wet” roasts—On roasting coffee efficiently—A typical coal roaster—Cooling and stoning—Finishing or glazing—Blending
roasted coffees—Blends for restaurants—Grinding and packaging—Coffee additions and fillers—Treated coffees, and dry extracts
Page 379


Wholesale Merchandising of Coffee

How coffees are sold at wholesale—The wholesale salesman’s place in merchandising—Some coffee costs analyzed—Handy coffee-
selling chart—Terms and credits—About package coffees—Various types of coffee containers—Coffee package labels—Coffee
package economies—Practical grocer helps—Coffee sampling—Premium method of sales promotion Page 407


Retail Merchandising of Roasted Coffee

How coffees are sold at retail—The place of the grocer, the tea and coffee dealer, the chain store, and the wagon-route distributer
in the scheme of distribution—Starting in the retail coffee business—Small roasters for retail dealers—Model coffee departments—
Creating a coffee trade—Meeting competition—Splitting nickels—Figuring costs and profits—A credit policy for retailers—Premi-
ums Page 415


A Short History of Coffee Advertising

Early coffee advertising—The first coffee advertisement in 1587 was frank propaganda for the legitimate use of coffee—The first
printed advertisement in English—The first newspaper advertisement—Early advertisements in colonial America—Evolution of
advertising—Package coffee advertising—Advertising to the trade—Advertising by means of newspapers, magazines, billboards,
electric signs, motion pictures, demonstrations, and by samples—Advertising for retailers—Advertising by government propagan-
da—The Joint Coffee Trade publicity campaign in the United States—Coffee advertising efficiency Page 431


The Coffee Trade in the United States

The coffee business started by Dorothy Jones of Boston—Some early sales—Taxes imposed by Congress in war and peace—The
first coffee-plantation-machine, coffee-roaster, coffee-grinder, and coffee-pot patents—Early trade marks for coffee—Beginnings
of the coffee urn, the coffee container, and the soluble-coffee business—Chronological record of the most important events in the
history of the trade from the eighteenth century to the twentieth Page 467


Development of the Green and Roasted Coffee Business in the United States

A brief history of the growth of coffee trading—Notable firms and personalities that have played important parts in green coffee in
the principal coffee centers—Green coffee trade organizations—Growth of the wholesale coffee-roasting trade, and names of those
who have made history in it—The National Coffee Roasters Association—Statistics of distribution of coffee-roasting establish-
ments in the United States Page 475


Some Big Men and Notable Achievements

B.G. Arnold, the first, and Hermann Sielcken, the last of the American “coffee kings”—John Arbuckle, the original package-coffee
man—Jabez Burns, the man who revolutionized the roasted-coffee business by his contributions as inventor, manufacturer, and
writer—Coffee trade booms and panics—Brazil’s first valorization enterprise—War-time government control of coffee—The story
of soluble coffee Page 517


A History of Coffee in Literature

The romance of coffee, and its influence on the discourse, poetry, history, drama, philosophic writing, and fiction of the seventeenth
and eighteenth centuries and on the writers of today—Coffee quips and anecdotes Page 541


Coffee in Relation to the Fine Arts

How coffee and coffee drinking have been celebrated in painting, engraving, sculpture, caricature, lithography, and music—Epics,
rhapsodies, and cantatas in praise of coffee—Beautiful specimens of the art of the potter and the silversmith as shown in the coffee
service of various periods in the world’s history—Some historical relics Page 587


The Evolution of Coffee Apparatus

Showing the development of coffee-roasting, coffee-grinding, coffee-making, and coffee-serving devices from the earliest time to
the present day—The original coffee grinder, the first coffee roaster, and the first coffee pot—The original French drip pot, the De
Belloy percolator—Count Rumford’s improvement—How the commercial coffee roaster was developed—The evolution of filtra-
tion devices—The old Carter “pull-out” roaster—Trade customs in New York and St. Louis in the sixties and seventies—The story
of the evolution of the Burns roaster—How the gas roaster was developed in France, Great Britain, and the United States Page 615


World’s Coffee Manners and Customs

How coffee is roasted, prepared, and served in all the leading civilized countries—The Arabian coffee ceremony—The present-day
coffee houses of Turkey—Twentieth century improvements in Europe and the United States Page 655


Preparation of the Universal Beverage

The evolution of grinding and brewing methods—Coffee was first a food, then a wine, a medicine, a devotional refreshment, a con-
fection, and finally a beverage—Brewing by boiling, infusion, percolation, and filtration—Coffee making in Europe in the nineteenth
century—Early coffee making in the United States—Latest developments in better coffee making—Various aspects of scientific
coffee brewing—Advice to coffee lovers on how to buy coffee, and how to make it in perfection Page 693


Giving dates and events of historical interest in legend, travel, literature, cultivation, plantation treatment, trading, and in the prepara-
tion and use of coffee from the earliest time to the present Page 725


A list of references gathered from the principal general and scientific libraries—Arranged in alphabetic order of topics Page 738

Page 769


Color Plates
Facing page
Coffee branches, flowers, and fruit (painted by Blendon Campbell) Frontispiece         v
Coffea arabica; leaves, flowers, and fruit (painted by M.E. Eaton)    1
The coffee tree bears fruit, leaf, and blossom at the same time 16
A close-up of ripe coffee berries           32
Coffee under the Stars and Stripes          144
Coffee scenes in British India 160
Picking and sacking coffee in Brazil        176
Mild-coffee culture and preparation         192
Coffee scenes in Java            200
Coffee scenes in Sumatra         216
Coffee preparation in Central and South America 248
Typical coffee scenes in Costa Rica         336
Principal varieties of green-coffee beans, natural size and color     352
Coal-roasting plant, New York 408
Coffee scenes in the Near and Far East 544
Primitive transportation methods, Arabia 640
Hulling coffee in Aden, Arabia 656

Black and White Illustrations
Coffee tree in flower           4
De Clieu and his coffee plant 7
Legendary discovery of coffee drink      10
Title page of Dufour’s book 13
Frontispiece from Dufour’s book          15
Turkish coffee house, 17th century       21
Serving coffee to a guest, Arabia        23
First printed reference to coffee        24
An 18th-century Italian coffee house     26
Nobility in an early Venetian café       27
Goldoni in a Venetian coffee house       28
Florian’s famous coffee house 29
Title page of La Roque’s work 32
Coffee tree as pictured by La Roque      32
Coffee branch in La Roque’s work         33
First printed reference in English       37
Reference in Sherley’s travels 39
References in Biddulph’s travels         40
Mol’s coffee house at Exeter 41
Reference in Sandys’ travels 42
Richter’s coffee house, Leipsic 46
Coffee house, Germany, 17th century 47
Kolschitzky in his Blue Bottle coffee house   48
First coffee house in Leopoldstadt       50
Statue of Kolschitzky           51
First advertisement for coffee 55
First newspaper advertisement 57
Coffee house, time of Charles II         60
London coffee house, 17th century        61
Coffee house, Queen Anne’s time          62
Coffee-house keepers’ tokens (plate 1) 63
A broadside of 1663             64
Coffee-house keepers’ tokens (plate 2) 65
A broadside of 1667             68
A broadside of 1670             70
A broadside of 1672             70
A broadside of 1674             71
White’s and Brooke’s coffee houses       78
London coffee-house politicians          78
Great Fair on the frozen Thames          79
Lion’s head at Button’s         80
Trio of notables at Button’s 81
Vauxhall Gardens on a gala night         82
Rotunda in Ranelagh Gardens 83
Garraway’s coffee house         84
Button’s coffee house           84
Slaughter’s coffee house        85
Tom’s coffee house 85
Lloyd’s coffee house 86
Dick’s coffee house 87
Grecian coffee house            87
Don Saltero’s coffee house      88
British coffee house 88
French coffee house in London            89
Ramponaux’ Royal Drummer café            90
La Foire St.-Germain            92
Street coffee vender of Paris 92
Armenian decorations in Paris café        93
Corner of historic Café de Procope        93
Café de Procope, Paris           95
Cashier’s desk in coffee house, Paris     96
Café Foy 97
Café des Mille Colonnes          99
Café de Paris          101
Interior of a typical Parisian café       103
Chess at the Café de la Régence           104
Types of colonial coffee roasters         106
Early family coffee roaster      106
Historic relics, early New England        107
Mayflower “coffee grinder” 108
Crown coffee house, Boston 108
Coffee devices, Massachusetts colony      109
Coffee devices of western pioneers        110
Coffee pots of colonial days 110
Green Dragon tavern, Boston 111
Metal coffee pots, New York colony        112
Exchange coffee house, Boston             113
President-elect Washington’s official welcome at Merchants Coffee House   114
King’s Arms coffee house, New York 116
Burns coffee house 117
Merchants coffee house           119
Tontine coffee house             121
Tontine building of 1850         122
Niblo’s Garden         122
Coffee relics, Dutch New York             122
New York’s Vauxhall Garden of 1803 123
Tavern and grocers’ signs, old New York 124
Second London coffee house, Philadelphia           127
Selling slaves, old London coffee house 128
City tavern, Philadelphia        129
Coffee-house scene in “Hamilton”          130
Coffee tree, flowers and fruit 132
Germination of the coffee plant           133
Brazil coffee plantation in flower        134
Coffea arabica, Porto Rico       135
Coffea arabica, flower and fruit, Costa Rica       135
Young Coffea arabica, Kona, Hawaii        136
Survivors of first Liberian trees in Java 136
Coffea arabica in flower, Java 137
Liberian coffee tree, Lamoa, P.I.         138
Coffea congensis, 21⁄2 years old          138
Flowering of 5-year-old Coffea excelsa 139
Branches of Coffea excelsa 140
Coffea stenophylla 140
Near view of Coffea arabica berries       141
Wild caffein-free coffee tree 142
Coffee bean characteristics      142
Coffea arabica berries           143
Robusta coffee in flower         144
One-year-old robusta estate 145
Coffea Quillou flowers           146
Quillou coffee tree in blossom 147
Coffea Ugandæ          148
Coffea arabica under the microscope       149
Cross-section of coffee bean 150
Cross-section of hull and bean 150
Epicarp and pericarp under microscope 151
Endocarp and endosperm under microscope      152
Spermoderm under microscope            152
Tissues of embryo under microscope 152
Coffee-leaf disease under microscope 153
Green and roasted coffee under microscope    153
Green and roasted Bogota under microscope    154
Cross-section of endosperm 156
Portion of the investing membrane      157
Structure of the green bean 157
Ground coffee under microscope         167
Coffee tree in bearing, Lamoa, P.I.    196
Early coffee implements         198
Cross-section of mountain slope, Yemen 198
First steps in coffee-growing 199
Coffee nursery, Guatemala       200
Coffee under shade, Porto Rico         201
Boekit Gompong estate, Sumatra         202
Estate in Antioquia, Colombia 203
Weeding and harrowing, São Paulo       204
Fazenda Dumont, São Paulo 205
Fazenda Guatapara, São Paulo 206
Picking coffee, São Paulo       207
Intensive cultivation, São Paulo       207
Private railroad, São Paulo     208
Coffee culture in São Paulo 209
Heavily laden coffee tree, Bogota      210
Picking coffee, Bogota          211
Altamira Hacienda, Venezuela 212
Carmen Hacienda, Venezuela 213
Heavy fruiting, Coffea robusta, Java   214
Road through coffee estate, Java       215
Native picking coffee, Sumatra 216
Administrator’s bungalow, Java 216
Administrator’s bungalow, Sumatra      217
Coffee culture in Guatemala 218
Indians picking coffee, Guatemala      219
Bungalow, coffee estate, Guatemala     220
Thirty-year-old coffee trees, Mexico   221
Mexican coffee picker           222
Receiving coffee, Mexico        223
Heavily laden coffee tree, Porto Rico  224
Coffee cultivation, Costa Rica 225
Picking Costa Rica coffee       226
Mountain coffee estate, Costa Rica     226
Mysore coffee estate227
Coffee growing under shade, India      228
Coffee estate at Harar          229
Wild coffee near Adis Abeba 231
Mocha coffee growing on terraces       232
Picking Blue Mountain berries, Jamaica 233
Coffee pickers, Guadeloupe 234
Coffee in blossom, Panama 235
Robusta coffee, Cochin-China 237
Bourbon trees, French Indo-China       238
Picking coffee in Queensland 239
Coffee in bloom, Kona, Hawaii          240
Coffee at Hamakua, Hawaii 241
Coffee trees, South Kona, Hawaii        242
Plantation near Sagada, P.I.     243
Coffee preparation, São Paulo 244
Walker’s original disk pulper 246
Early English coffee peeler      246
Group of English cylinder pulpers       247
Copper covers for pulper cylinders      248
Granada unpulped coffee separator       249
Hand-power double-disk pulper           249
Tandem coffee pulper             250
Horizontal coffee washer         251
Vertical coffee washer           251
Cobán pulper, Venezuela          252
Niagara power coffee huller 252
British and American coffee driers      253
American Guardiola drier         254
Smout peeler and polisher        254
Smout peeler and polisher, exposed      255
O’Krassa’s coffee drier          255
Six well-known hullers and separators 256
El Monarca coffee classifier 257
Hydro-electric installation, Guatemala 258
Preparing Brazil coffee for market      259
Working coffee on the drying flats      260
Fermenting and washing tanks, São Paulo       260
Drying grounds, Fazenda Schmidt         261
Preparing Colombian coffee for market 262
Old-fashioned ox-power huller263
Street-car coffee transport, Orizaba    264
Coffee on drying floors, Porto Rico     264
Sun-drying coffee 265
Drying patio, Costa Rica         266
Early Guardiola steam drier 266
Indian women cleaning Mocha coffee 267
Cleaning-and-grading machinery, Aden 268
Drying coffee at Harar           269
Preparing Java coffee for market        270
Coffee transport in Java         271
Meeting of Amsterdam coffee brokers, 1820     291
Bill of public sale of coffee, 1790     292
Last sample before export, Santos       304
Stamping bags for export         304
Preparing Brazil coffee for export      305
Grading coffee at Santos         306
The test by the cups, Santos 306
New York importers’ warehouse, Santos 307
Pack-mule transport in Venezuela        308
Coffee-carrying cart, Guatemala         308
Pack-oxen fording stream, Colombia      308
Coffee transport, Mexico and South America    309
Donkey coffee-transport at Harar        310
Coffee camels at Harar           310
Selling coffee by tapping hands, Aden 310
Packing and transporting coffee, Aden 311
Coffee camel train at Hodeida 312
Methods of loading coffee, Santos       313
Coffee freighter, Cauca River, Colombia 314
Coffee steamers on the Magdalena          314
Loading heavy cargo on Santa Cecilia      315
Unloading Java coffee from sailing vessel 317
Receiving piers for coffee, New York      318
Unloading coffee, covered pier, New York            319
Receiving and storing coffee, New York 320
Tester at work, Bush Terminal, New York             321
Loading lighters, Bush Docks, Brooklyn 321
New Terminal system on Staten Island 322
Motor tractor, Bush piers       322
Unloading with modern conveyor            323
Coffee handling, New Orleans piers        324
Coffee in steel-covered sheds, New Orleans          325
Unloading and storing coffee, San Francisco         326
Modern device for handling green coffee 327
Handling green coffee at European ports 328
New York Coffee and Sugar Exchange 329
Coffee section, Coffee and Sugar Exchange           330
Blackboards, Coffee Exchange 331
“Coffee afloat” blackboard      332
Well known green-coffee marks             339
Bourbon-Santos beans, roasted             343
Flat and Bourbon-Santos beans, roasted 343
Rio beans, roasted 343
Mexican beans, roasted          347
Guatemala beans, roasted        347
Bogota (Colombia) beans, roasted          348
Maracaibo beans, roasted        349
Mocha beans, roasted            351
Washed Java beans, roasted 353
Sample-roasting and cup-testing outfit 357
Modern gas coffee-roasting plant          380
Sixteen-cylinder coal roasting plant      382
Green-coffee separating and milling machines        384
English gas coffee-roasting plant         385
German gas coffee-roasting plant          386
French gas coffee-roasting plant          387
Jumbo coffee roaster, Arbuckle plant      388
Roasting plant of Reid, Murdoch & Co. 389
Complete gas coffee-plant installation 390
Burns Jubilee gas roaster       391
Burns coal roaster 392
Open perforated cylinder with flexible back head 392
Trying the roast     394
Monitor gas roaster 394
A group of roasting-room accessories 394
Dumping the roast 395
A four-bag coffee finisher      396
Burns sample-coffee roaster 396
Lambert coal coffee-roasting outfit       397
Coles No. 22 grinding mill      398
Monitor coffee-granulating machine        398
Challenge pulverizer 398
Burns No. 12 grinding mill      399
Monitor steel-cut grinder, separator, etc 399
Johnson carton-filling, weighing, and sealing machine     400
Ideal steel-cut mill 400
Smyser package-making and filling machine           401
Automatic coffee-packing machine          402
Complete coffee-cartoning outfit          403
Automatic coffee-weighing machines        404
Units in manufacture of soluble coffee 405
Types of coffee containers       411
Fresh-roasted-coffee idea in retailing    414
Premium tea and coffee dealer’s display 416
Chain-store interior 417
Familiar A & P store front       418
Specialist idea in coffee merchandising 419
Monitor gas roaster, cooler, and stoner 420
Royal gas coffee roaster for retailers    420
Burns half-bag roaster, cooler, and stoner        421
Lambert Jr. roasting outfit for retailers 421
Faulder and Simplex gas roasters          422
Coffee roasters used in Paris shops       423
Small German roasters            424
Popular French retail roaster 424
Uno cabinet gas roaster and cooler        424
Educational window exhibit 425
Better-class American grocery, interior 426
Prize-winning window display 427
Americanized English grocer’s shop        429
Famous package coffees           430
First coffee advertisement in U.S.        433
Coffee advertisement of 1790 434
First colored handbill for package coffee 435
Reverse side of colored handbill          435
St. Louis handbill of 1854       436
Advertising-card copy, 1873 437
Handbill copy of the seventies 437
Box-end sticker, 1833            438
Chase & Sanborn advertisement, 1888 438
A Goldberg cartoon, 1910         439
Copy used by Chase & Sanborn, 1900 439
An effective cut-out 442
How coffee is advertised to the trade     443
Joint Coffee Trade Publicity Committee 447
Magazine and newspaper copy, 1919         449
Copy that stressed helpfulness of coffee, 1919–20 450
Joint Committee’s house organ 451
Introductory medical-journal copy         451
Telling the doctors the truth, 1920       452
Joint Committee’s attractive booklets     453
More medical journal copy, 1920           454
Magazine and newspaper copy, 1921         455
Educating the doctor, 1922 456
Magazine and newspaper copy, 1922         457
Specimen of early Yuban copy 459
Historical association in advertising     459
Package coffee advertising in 1922        460
The social distinction argument           461
Drawing upon history for atmosphere 461
An impressive electric sign, Chicago      462
How coffee is advertised outdoors         463
Attractive car cards, spring of 1922      464
Effective iced-coffee copy       465
European advertising novelty, New York 465
Coenties Slip, in days of sailing vessels 466
First U.S. coffee-grinder patent 469
Carter’s Pull-out roaster patent 469
First registered trade mark for coffee    470
Original Arbuckle coffee packages         471
Merchants coffee house tablet 473
Departed dominant figures in New York green coffee trade 476
“Their association with New York green coffee trade dates back nearly fifty years” 477
Green coffee trade-builders who have passed on 478
“Their race is run, their course is done” 479
112 Front Street, New York, 1879          480
At 87 Wall Street, New York, years ago 480
Wall and Front Streets, New York, 1922 481
Front Street, New York, 1922 483
In the New Orleans coffee district        486
Green coffee district, New Orleans        487
California Street, San Francisco          488
San Francisco’s coffee district 489
Pioneer coffee roasters, New York City 493
Oldtime New York coffee roasters          495
Pioneer coffee roasters of the North and East, U.S. 500
Pioneer coffee roasters of the South and West, U.S. 504
Ground coffee price list of 1862          507
Organization convention, N.C.R.A., 1911             510
Former presidents, N.C.R.A. 512
Earliest coffee manuscript       540
Song from “The Coffee House”              555
Dr. Johnson’s seat, the Cheshire Cheese 567
Original coffee room, old Cock Tavern 568
Morning gossip in the coffee room         569
“His Warmest Welcome at an Inn”           571
Alexander Pope at Button’s, 1730          577
Dutch coffee house, 1650 (by Van Ostade)            586
White’s coffee house, 1733 (by Hogarth) 588
Tom King’s, 1738 (by Hogarth)             589
Petit Déjeuner (by Boucher) 590
Coffee service in the home of Madame de Pompadour (by Van Loo) 590
Madame Du Barry (by Decreuse)             591
Coffee house at Cairo (by Gérôme)         592
Kaffeebesuch (by Philippi)       593
Coffee comes to the aid of the Muse (by Ruffio) 593
Mad dog in a coffee house (by Rowlandson)           594
Napoleon and the Curé (by Charlet)        595
Coffee, a chanson (music by Colet)        596
Statue of Kolschitzky            597
Betty’s Aria, Bach’s coffee cantata       598
Café Pedrocchi, Padua            599
Coffee grinder set with jewels 600
Italian wrought-iron coffee roaster       600
Seventeenth-century tea and coffee pots 601
Lantern coffee pot, 1692         602
Folkingham pot, 1715–16          602
Wastell pot, 1720–21             603
Dish of coffee-boy design, 1692           603
Chinese porcelain coffee pot 604
Silver coffee pots, early 18th century    604
Silver coffee pots, 18th century          605
Pottery and porcelain pots       606
Silver coffee pots, late 18th century     607
Porcelain pots, Metropolitan Museum 608
Vienna coffee pot, 1830          609
Spanish coffee pot, 18th century          609
Silver coffee pots in American collections          610
Coffee pot by Win. Shaw and Wm. Priest611
Pot of Sheffield plate, 18th century      611
Pot by Ephraim Brasher           611
French silver coffee pot         612
Green Dragon tavern coffee urn            612
Coffee pots by American silversmiths 613
Twentieth-century American coffee service           613
Turkish coffee set, Peter collection      614
Oldest coffee grinder            616
Grain mill used by Greeks and Romans 616
First coffee roaster 616
First cylinder roaster, 1650     616
Historical relics, U.S. National Museum 617
Turkish coffee mill 618
Early French wall and table grinders      618
Bronze and brass mortars, 17th century 619
Early American coffee roasters619
Roaster with three-sided hood 620
Roasting, making, and serving devices, 17th century       620
English and French coffee grinders        621
Eighteenth-century roaster       621
Original French drip pot         621
Belgian, Russian, and French pewter pots 622
17th and 18th century pewter pots         623
Count Rumford’s percolator 623
Drawings of early French coffee makers 624
Early French filtration devices 624
Early American coffee-maker patents       625
French coffee makers, 19th century        625
First English commercial roaster patent 626
Early French coffee-roasting machines 627
Battery of Carter pull-out machines       628
Early English and American roasters       630
Early Foreign and American coffee-making devices 632
Dakin roasting machine of 1848            633
Globe stove roaster of 1860 634
Hyde’s combined roaster and stove         634
Original Burns roaster, 1864 635
Burns granulating mill, 1872–74           636
Napier’s vacuum machine          637
German gas and coal roasting machines 638
Other German coffee roasters 639
Original Enterprise mill         640
Max Thurmer’s quick gas roaster           640
An English gas coffee-roasting plant      641
French globular roaster          642
Sirocco machine (French)         642
English roasting and grinding equipment 643
Magic gas machine (French) 644
Burns Jubilee gas machine        644
Double gas roasting outfit (French)       645
Lambert’s Victory gas machine 646
One of the first electric mills 647
English electric-fuel roaster 648
Ben Franklin electric coffee roaster      648
Enterprise hand store mill        649
Latest types electric store mills 650
Italian rapid coffee-making machines      651
Working of Italian rapid machines         652
La Victoria Arduino Mignonne              652
N.C.R.A. Home coffee mill 653
Manthey-Zorn rapid infuser and dispenser        653
Tricolette, single-cup filter device      654
Moorish coffee house in Algiers           656
Coffee house in Cairo             656
Coffee service in Cairo barber shop       657
Coffee-laden camels, Arabia 658
Arabian coffee house              658
Mahommedan brewing coffee for guest 659
Native café, Harar 661
Early coffee, tea, and chocolate service 661
Nubian slave girl with coffee service     662
Persian coffee service, 1737 663
In a Turkish coffee house         664
Roasting coffee outside a Turkish café 664
Turkish caffinet, early 19th century      665
Coffee-making in Turkey           666
Street coffee vender in the Levant        666
A coffee house in Syria           667
Cafetan—garb of oriental café-keeper 668
Street coffee service in Constantinople 668
Riverside café in Damascus 669
Coffee al fresco in Jerusalem 671
Café Schrangl, Vienna             672
Favorite English way of making coffee 673
A café of Ye Mecca Company, London 673
Groom’s coffee house, London              674
Café Monico, Piccadilly Circus, London 674
Gatti’s, The Strand, London 675
Tea lounge, Hotel Savoy, London           675
Two popular places for coffee in London 676
Temple Bar restaurant, London             677
Tea balcony, Hotel Cecil, London          677
One of Slater’s chain-shops, London       677
St. James’s restaurant, Picadilly, London 678
An A.B.C. shop, London            678
Halt of caravaners at a serai, Bulgaria   678
Café de la Paix, Paris            679
Sidewalk annex, Café de la Paix           680
Café de la Régence, Paris         681
Café de la Régence in 1922        682
One of the Biard cafés, Paris 683
Restaurant Procope, 1922          683
Morning coffee at a Boulevard café        684
Café Bauer, Unter den Linden, Berlin      684
Café Bauer, exterior 685
Kranzler’s Unter den Linden, Berlin       685
Swedish coffee boilers            687
Sidewalk café, Lisbon             687
Coffee rooms replacing hotel bars, U.S. 688
Britannia coffee pot—a Lincoln relic      690
Coffee service, Hotel Astor, New York 691
Early coffee-making in Persia 694
Napier vacuum coffee maker 700
Napier-List steam coffee machine         700
Finley Acker’s filter-paper coffee pot   700
Kin-Hee pot in operation         701
Tricolator in operation          701
King percolator       701
Three American coffee-making machines in operation   702
How the Tru-Bru pot operates 702
Coffee-making devices used in U.S.       703
English hotel coffee-making machines 706
Well-known makes of large coffee urns 707
Popular German drip pot          708
Section of roasted bean, magnified       719
Cross-section of roasted bean, magnified 720
Coarse grind under the microscope        720
Medium grind under the microscope        721
Fine-meal grind under the microscope 721

Ach, F.J. 447, 512
Akers, Fred         495
Ames, Allan P.      447
Arbuckle, John      523
Arnold, Benjamin Greene      476, 517
Arnold, F.B.        476
Bayne, William      479
Bayne, William, Jr. 447
Beard, Eli 493
Beard, Samuel       493
Bennett, William H. 479
Bickford, C.E.      478
Boardman, Thomas J.          500
Boardman, William 500
Brand, Carl W.      512
Brandenstein, M.J. 504
Burns, Jabez        527
Canby, Edward       500
Casanas, Ben C.     512
Cauchois. F.A.      493
Chase, Caleb        500
Cheek, J.O.         504, 515
Closset, Joseph     504
Coste, Felix        447
Crossman, Geo. W. 479
Devers, A.H.        504
Dwinell, James F. 500
Eppens, Fred        495
Eppens, Julius A. 495, 497
Eppens, W.H.        493, 495
Evans, David G.     504
Fischer, Benedickt 493
Flint, J.G. 500
Folger, J.A., Jr.   504
Folger, J.A., Sr.   504
Forbes, A.E.        504
Forbes, Jas. H.     504
Geiger, Frank J.    500
Gillies, Jas. W.    493
Gillies, Wright     493
Grossman, William 500
Harrison, D.Y.      500
Harrison, W.H.      500
Haulenbeek, Peter 493
Hayward, Martin 500
Heekin, James       500
Jones, W.T.         504
Kimball, O.G.       478
Kinsella, W.J.      504
Kirkland, Alexander 495
Kolschitzky, Franz George    50
McLaughlin, W.F. 500
Mahood, Samuel 500
Mayo, Henry         495
Meehan, P.C.        477
Menezes, Th. Langgaard de 446
Meyer, Robert       511
Peck, Edwin H.      477
Phyfe, Jas. W.      478
Pierce, O.W., Sr.   500
Pupke, John F.      495
Purcell, Joseph     476
Reid, Fred          495
Reid, Thomas        493, 495
Roome, Col. William P.       499
Russell, James C. 478
Sanborn, James S. 500
Schilling, A.       504
Schotten, Julius J. 504, 512
Schotten, William 504
Seelye, Frank R.    512
Sielcken, Hermann 476, 519
Simmonds, H.        477
Sinnot, J.B.        504
Smith, L.B.         493
Smith, M.E.         504
Sprague, Albert A. 500
Stephens, Henry A. 500
Stoffregen, Charles 504
Stoffregen, C.H.    447
Taylor, James H.    477
Thomson, A.M.       500
Van Loan, Thomas 498
Weir, Ross W.       447, 512
Westfeldt, George 479
Widlar, Francis     500
Wilde, Samuel       493
Withington, Elijah 493
Woolson, Alvin M. 500
Wright, George C. 500
Wright, George S. 447
Young, Samuel       500
Zinsmeister, J.     504
Maps, Charts, and Diagrams
Map of London coffee-house district, 1748            76
Formula for Caffein 160
Commercial coffee chart        191
Eiffel and Woolworth towers in coffee 272
World’s coffee cup and largest ship       275
Coffee exports, 1850–1920      277
Coffee exports, 1916–1920      277
Brazil coffee exports, 1850–1920          278
World’s coffee consumption, 1850          286
Coffee imports, 1916–1920 286
World trend of consumption of tea and coffee, 1860–1920 288
Coffee map of World (folded insert) facing           288
Pre-war annual average production of coffee by continents 294
Pre-war annual average production of coffee by countries     294
Pre-war average annual imports of coffee into U.S. by continents        295
Pre-war average annual imports of coffee into U.S. by countries         295
Pre-war coffee-imports chart 297
Pre-war consumption and price chart       297
Coffee map, Brazil 342
Coffee map, São Paulo, Minãs, and Rio 344
Mild-coffee map, 1 346
Coffee map, Africa and Arabia 352
Mild-coffee map, 2 354
Complete reference table (21 pp.)         358
Plan of milling-machine connections       381
Plan of green-coffee-mixer connections 383
Layout for coffee and tea department      418
Chart, advertising of coffee and coffee substitutes, 1911–20 440
Charts, per capita consumption of coffee, and coffee and substitute advertising   441
Chart, plan of advertising campaign       448
Chart, private-brand advertising, 1921 458


Encomiums and descriptive phrases applied to the plant, the berry, and the beverage

The Plant

The precious plant
This friendly plant
Mocha’s happy tree
The gift of Heaven
The plant with the jessamine-like flowers
The most exquisite perfume of Araby the blest
Given to the human race by the gift of the Gods

The Berry

The magic bean
The divine fruit
Fragrant berries
Rich, royal berry
Voluptuous berry
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