CHAPTER XVII. The Chemistry of the Coffee Bean

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