The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . in the raw or natural state; like tea, it is first altered by heat or roasted. Fio, 104, 562. Effects of roasting Coffee.— ^ -, The operation of roasting, j^roducesseveral important changes in the first place, the raw coffee-berries are so tough and horny,that it is very difficult to grind, andpulverize them sufficiently fine, thatwater may exert its full solventeffect upon them. Roasting ren-ders them yielding and brittle, ^so t
The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . in the raw or natural state; like tea, it is first altered by heat or roasted. Fio, 104, 562. Effects of roasting Coffee.— ^ -, The operation of roasting, j^roducesseveral important changes in the first place, the raw coffee-berries are so tough and horny,that it is very difficult to grind, andpulverize them sufficiently fine, thatwater may exert its full solventeffect upon them. Roasting ren-ders them yielding and brittle, ^so that they may be more readilyground; while, at the same time, itincreases the amount of matter so-luble in hot water. If we examinethe raw coffee seed with the micro-scope, it will be found to consist ofan assemblage of cells, in the cavi-ties of which are seen small dropsof the aromatic volatile oil of cof-fee. This appearance is shown in(Fig. 104). If now we place afragment or section of roasted cof-fee under a magnifier, it will beobserved that these drops of oilin the cells are no longer visible(Fig. 105). They have, in part,been dissipated by t
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