In addition, the improved methods of roasting produce coffee of
a better flavor, for they accomplish this by machinery especially
devised for the purpose.
21. GRINDING THE COFFEE BEANS.--During the roasting process there is
developed an aromatic volatile oil, called _caffeol_, to which the
flavor of the coffee is due. This oil is very strong, but upon being
exposed to the air it passes off and thus causes a loss of flavor in the
coffee. For this reason, roasted coffee should be kept in air-tight
cans, boxes, or jars. Before it is used, however, it must be ground.
The grinding of the coffee beans exposes more surface and hence the
flavor is more quickly lost from ground than unground coffee. Because of
this fact and because ground coffee can be adulterated very easily, it
is not wise to buy coffee already ground. If only a small quantity is
bought at a time and it can be used up at once, the grinding may be done
by the grocer, but even in such a case the better plan is to grind it
immediately before using it.
22. The method by which the coffee is to be prepared for drinking will
determine to a large extent the way in which the coffee beans must be
ground.
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