Coffee: from Plantation to Cup: A Brief History of Coffee Production and Consumption |
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acres adulterated American average bags bean berries beverage boiled Brazil British café caffeine Cantenac Central America cents per pound Ceylon chicory China Chinese coast coffee-houses color consumed consumption Costa Rica crop cultivation cup of coffee cwts dealers December districts Dutch East empire of Brazil England English Europe export fair to prime feet five flavor French Gold grocers ground coffee grown Guatemala hundred imports increased India Indies island Jamaica January Java coffee kilos labor Laguayra Liberian coffee Liberica Maracaibo matter ment merchants miles millions Milreis Mocha month native Padang Pauillac piculs plantations planters plants port principal production pulp quantity Rio de Janeiro roasted coffee seeds ship soil sold steamer Sumatra supply taken thousand tion tons Total trees Turkish coffee United usually variety Venezuela wine York
Popular passages
Page xii - That the value of foreign coin as expressed in the money of account of the United States 'shall be that of the pure metal of such coin of standard value...
Page 353 - From the nations' airy navies grappling in the central blue ; Far along the world-wide whisper of the south-wind rushing warm, With the standards of the peoples plunging thro...
Page 248 - TABLE. 16 drams, (drs.) make 1 ounce, - marked - oz. 16 ounces ----- 1 pound, ----- Ib. 28 pounds ----- 1 quarter, ----- qr. 4 quarters ----- 1 hundredweight, - - cwt. 20 hundred weight - - 1 ton, ------ T.
Page 182 - No sooner have our patients taken a few tablespoonf uls of it than their features become relaxed and they come to their senses. The next day the improvement is such that we are tempted to look upon coffee as a specific against typhoid fever. Under its influence the stupor is dispelled and the patient rouses from the state of somnolency in which he has been since the invasion of the disease. Soon all the functions take their natural course, and he enters upon convalescence.
Page 172 - Turkey." — (ELLIS.) The sensible properties and effects of coffee, like those of tea, are too well known to require to be stated in detail It exhilarates, arouses, and keeps awake ; it allays hunger to a certain extent, gives to the weary increased strength and vigour, and imparts a feeling of comfort and repose. Its physiological effects upon the system, so far as they have been investigated, appear to be, that, while it makes the brain more active, it soothes the body generally, makes the change...
Page 52 - ... directly I gave it a dark color by means of burnt sugar or by adding some substitute. The real flavor of coffee is so little known to most persons, that many who drank my coffee for the first time doubted of its goodness, because it tasted of the berries. A coffee, however, which has not the flavor of the berry is no coffee, but an artificial beverage, for which many other things may be substituted at pleasure. Hence it comes that if to the decoction made from roasted chicory, carrots, or beetroot,...
Page 255 - ... intelligible manner as to enable persons skilled in the art to which the invention is related, to comprehend it.
Page 128 - Guadeloupe, whose coffee is sold under the name of the neighboring island, yields six thousand sacks, not enough to provide the market of Rio de Janeiro for twenty-four hours, and the island of Bourbon hardly more. A great part of the coffee which is bought under these names, or under that of Java coffee, is Brazilian, while the so-called Mocha coffee is often nothing but the small round beans of the Brazilian plant found at the summits of the branches and very carefully selected.
Page 270 - Diary of a Member of the Japanese Embassy to Europe in 1862-63 " will be likely to prove interesting.
Page 51 - The beverage when ready ought to be of a brownblack color; untransparcnt it always is, somewhat like chocolate thinned with water; and this want of clearness in coffee so prepared does not come from the fine grounds, but from a peculiar fat resembling butter, about twelve per cent of which the berries contain, and which, if over-roasted, is partly destroyed.