. Coffee: its history, classification and Coffee. MODERN MACHINERY. 307. 'Thie: 3j:ju iPorei*A.:Brvi3 ^'TEj^. When the roasted coffee is discharged from the roaster it is very hot, and in order to preserve its color, it must be cooled very quickly. The quicker it is cooled the better it is. Formerly, the roasted coffee was cooled by dashing water over it and stirring it about in a box. The modern way, however, of cooling the roasted coffee is to allow it to drop from the roaster into a box, which is made of sheet steel and has a false bottom of perforated steel. This box
. Coffee: its history, classification and Coffee. MODERN MACHINERY. 307. 'Thie: 3j:ju iPorei*A.:Brvi3 ^'TEj^. When the roasted coffee is discharged from the roaster it is very hot, and in order to preserve its color, it must be cooled very quickly. The quicker it is cooled the better it is. Formerly, the roasted coffee was cooled by dashing water over it and stirring it about in a box. The modern way, however, of cooling the roasted coffee is to allow it to drop from the roaster into a box, which is made of sheet steel and has a false bottom of perforated steel. This box with the roasted coffee in it is con- nected with an exhaust fan which exhausts the heat from the coffee, and. cools it in a few minutes. The illustration here shown will explain how the coffee is cooled by this method, and how, also, the stones are removed from Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Walsh, Joseph M. Philadelphia, The author
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcoffee, bookyear1894
