DOCSLIB.ORG

Coffee Merchandising,A Handbook to the Coffee Business Giving

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Coffee Merchandising,A Handbook to the Coffee Business Giving 9 I ¥ I % t I ; V % I * % M ^ • .* ♦ 4 COFFEE MERCHANDISING Near View of Berries of Coffea Arabica Coffee Merchandising A Handbook to the Coffee Business Giving Elementary and Essential Facts Pertaining to the History, Cultivation, Preparation, and Marketing of Coffee William H. Ukers, M.A. Editor, The Tea and Coffee Trade Journal Author, All About Coffee; A Trip to Brazil NEW YORK The Tea and Coffee Trade Journal Co. 1924 HD =i i=tl • A alL3 Copyright 1924 By THE TEA AND COFFEE TRADE JOURNAL CO. New York International Copyright Secured All Rights Reserved in the U. S. A. and Foreign Countries PRINTED IN THE U. S. A. SFP19 *?A © Cl A 8 0 0 917 ■V5 / To My Co-workers on The Tea and Coffee Trade Journal PREFACE THIS work has been written in response to a demand for a handbook for the especial use of those engaged in the coffee business. To a certain extent it repre¬ sents a condensation of the author’s encyclopedic work, “All About Coffee.” “Coffee Merchandising,” however, is de¬ signed primarily for beginners in the coffee business. It will be found to contain all the elementary and essential facts pertaining to the history, cultivation, preparation, and mar¬ keting of coffee. In it the author has tried to avoid dogmatism. He has aimed to tell briefly the story of coffee, including all those things which every intelligent coffee man should know con¬ cerning the early history of the beverage, the botany of the plant, the chemistry of coffee, how coffee grows, how it is prepared for the market, how it is bought and sold in the countries of production, and how it is marketed at wholesale and at retail in the United States. In the telling of the story the author has given the reader the best thought of the trade on all controversial questions, striving to keep his own opinions in the background. Then, too, the aim has been not only to tell the history story, but to show how successful men in the coffee trade have built up the most enduring business. For this rea¬ son the work should prove a source of inspiration, as well as a fount of knowledge, for students and salesmen. Those who may wish to make a more thorough study of the subject, to delve deeply into the history, romance, and poetry of coffee, or its scientific aspects, are referred to “All About Coffee,” by the same author. There are two important factors which make for success in the coffee business,—faith and work,—an abiding faith VII PREFACE in the opportunity which it offers to render a public service and which inspires the faithful student to get all the facts about coffee so as to be able to give reasons for his faith; then an intelligent application of the knowledge coupled with that diligence in business which always spells success in any trade or profession—and lo! the battle is won. It is the author’s hope that “Coffee Merchandising” will prove a lamp that will shed some helpful light on the way of all those who are pushing on to greater achievements in the coffee business. VIII CONTENTS CHAPTER I A Short History of Coffee A brief account of the beginning of coffee in the Near East — Early legends, persecutions, first printed references — The in¬ troduction of the beverage into England, France, and Germany — Early London and Paris coffee houses — The story of the spread of coffee propagation around the coffee belt of the world — Early American coffee houses.Page 1 CHAPTER II The Botany of Coffee Its complete classification by class, sub-class, order, family, genus, and species—How Coffea arabica, grows, flowers, and bears — Other species and hybrids.Page 17 CHAPTER III Chemistry and Pharmacology of Coffee The chief factors which enter into coffee goodness — Brief discus¬ sion of caffein and caffeol — Coffee’s place in a rational die¬ tary— Latest scientific discoveries that establish the whole truth about coffee as a wholesome, satisfying drink for the great majority of people and cause it to be regarded as the servant, rather than the destroyer, of civilization.Page 25 CHAPTER IV Where Coffee Grows Locating the principal coffee-growing districts in the world’s coffee belt, with a commercial coffee chart of the leading growths, giving market names and general trade characteristics.Page 31 CHAPTER V How Coffee Is Grown Coffee cultivation in general — Soil, climate, rainfall, altitude, propagation, shade windbreaks, diseases — How the plant grows in all the principal producing countries.Page 37 CHAPTER VI Preparing Green Coffee for Market The marvelous coffee package, one of the most ingenious in all nature — How coffee is harvested — Picking — Dry and wet methods of preparation — Pulping — Fermentation and wash¬ ing— Drying — Hulling, or peeling and polishing—Sizing or grading — Preparation methods of different countries. Page 43 CONTENTS CHAPTER VII Buying Coffee in the Producing Countries How green coffee is bought and sold in the countries of origin. Page 61 CHAPTER VIII Buying and Selling Green Coffee at Wholesale The seven stages of transportation — Handling coffee at New York—How green coffee is graded—(Spot market trading — Buying coffee C. & F. — Futures and hedging — Buying and selling commissions — Brokers — The Exchange Clearing House — Brazil quotations — London, Havre, and Hamburg mar¬ kets — Rulings.Page 69 CHAPTER IX Green and Roasted Coffee Characteristics The trade values, bean characteristics, jand cup merits of the lead¬ ing coffees of commerce — Appearance, aroma, and flavor in cup testing—How experts test coffees—Typical sample- roasting and cup-testing outfit.Page 81 CHAPTER X Coffee Blending Blending green coffees — Properly balanced blends — Low-priced and high-priced blends — Blends for restaurant and hotel trade — Doubtful value of sample blends.Page 105 CHAPTER XI Coffee Roasting Separating, milling, and mixing — The roasting operation — Dry and wet roasts — Finishing and coating — Cost card for roast¬ ers — Cooling and stoning — Roasting equipment — Blending roasted coffee — A trip through a model coffee-roasting plant — Evolution of coffee-roasting apparatus.Page 111 CHAPTER XII Coffee Grinding “Steel-cut” coffee — Wholesale coffee grinding — Evolution of grinding apparatus .Page 131 CHAPTER XIII Selling Roasted Coffee at Wholesale How coffees are sold at wholesale — The wholesale salesman’s place in merchandising—Ten things every master salesman should knowr — Profit sharing for salesmen — iSome coffee costs analyzed — Common sense in cost finding — Terms and credits — About package coffees — Coffee-selling chart — Various types of coffee containers —Labels —Coffee-packaging economies — Practical grocer helps —Coffee sampling — Premium method of sales promotion. pfl£r« x CONTENTS CHAPTER XIV 'Selling Coffee at Retail How coffees are sold at retail — The place of the grocer, the tea and coffee dealer, the chain store, and the wagon-route dis¬ tributer in the scheme of distribution — Starting in the retail coffee business — Coffee blends for retailers—Small roasters for retail dealers — Model coffee departments — Creating a coffee trade — Meeting competition — Profits and costs — Split¬ ting nickels — Figuring costs and profits — A credit policy for retailers — Premiums for retailers — IIow to build and hold a retail coffee business.Page 155 CHAPTER XV Brewing Coffee in Hotels and Restaurants Analyzing the potential market — The supreme coffee test — Freshly roasted and freshly ground — Coffee-brewing conclu¬ sions— Coffee urns — Rules for making coffee in hotels and restaurants—General directions for improving coffee service — How to operate a successful coffee shop, with sample menus, hints on equipment and service.Page 175 CHAPTER XVI Production and Consumption of Coffee A statistical study of wrorld production and consumption of coffee by countries — Coffee in the United States — The trend of the trade in 1923 — Brazil’s coffee valorization... Page 197 CHAPTER XVII Coffee Advertising The first coffee advertisement — Evolution of coffee advertising — Package-coffee advertising — Advertising to the trade — Ad¬ vertising by various mediums — Advertising for retailers with ready-made sample copy — Advertising tto the nose—Suc¬ cessful coffee window displays — Advertising by government propaganda — Coffee-advertising efficiency.Page 219 CHAPTER XVIII Coffee Making in the Home The importance of correct grinding and brewing — Drip or filter coffee — Boiled or steeped coffee — Percolated coffee — The perfect cup of coffee — Some coffee recipes.Page 233 XI INDEX TO ILLUSTRATIONS Facing page Near view of berries of Coffea arabica (frontispiece). iii Legendary discovery of the coffee drink. 1 First advertisement for coffee. 6 A coffee house in the time of Charles II. 10 Merchants Cbffee House in New York. 14 Coffea arabica flower and fruit. 17 Green and roasted Bogota coffee. 25 800,000 coffee trees in bearing. 31 Coffee nursery under a bamboo roof. 37 Efficient weeding and harrowing at Ribeirao Preto. 38 Picking coffee on a well-kept fazenda. 43 Coffee drying ground, Sao Paulo. 50 Loading coffee aboard ship at Santos. 61 Weighing and sacking coffee at Santos. 62 Coffee pit in the New York Coffee & Sugar Exchange. 69 Samples of typical roasted coffee beans.81, 86, 90, 98 Modern gas coffee-roasting plant. Ill Dumping the roast in a coal roasting plant. 118 Some leading trade-marked coffee containers. 139 Luhrs, of Poughkeepsie, features freshly roasted coffee in his window . 155 Johnson of Red Oak roasts before the customer. 162 One of the coffee kitchens of the Waldorf-Astoria Hotel. 175 Day and night coffee room of the Rice Hotel, Houston. 184 Advertising copy of the Joint Coffee Trade Publicity Committee . 219 Drawing upon history for social-intercourse atmosphere.... 224 A prize-winning coffee window display. 228 Cbffee-making devices used in United States. 233 Brewing the guest’s coffee in a Mohammedan home. 236 Showing how grinding breaks open the oil cells.
Load more

Recommended publications
  • Chicory Seeds: a Potential Source of Nutrition for Food and Feed
    Journal of Animal & Plant Sciences, 2012. Vol. 13, Issue 2: 1736-1746 Publication date: 30/3/2012, http://www.m.elewa.org/JAPS; ISSN 2071 - 7024 JAPS Chicory seeds: a potential source of nutrition for food and feed Gu WenYing1, Li JinGui*2 1 College of animal science and technology, Yangzhou University, Yangzhou 225009, PR China 2 College of Veterinary medicine, Yangzhou University, Yangzhou 225009, PR China *corresponding author e-mail: [email protected] Tel: +86 514 87979031 Fax: +86 514 87972218 Key words: forage chicory; seeds; Chemical; Characteristics 1 SUMMARY Cichorium intybus, commonly known as chicory root, is used as a coffee substitute and grown as a crop for livestock, but little is known about the nutritional value of chicory seeds. Therefore, the chemical compositions of Puna Chicory and Commander Chicory seeds were investigated in this study. The results revealed that the two chicory seeds contained substantial amounts of crude proteins (over 19 %), crude fat (over 22 %) and carbohydrate (over 31 %), respectively. The protein contents were two times higher than those of corn grains, and the fat contents were markedly higher comparable to alfalfa seeds. Chicory seeds were rich of most essential amino acids, and the total amino acid content of Puna Chicory seeds was higher than that of Commander Chicory seeds or alfalfa seeds. The essential fatty acid, linoleic acid was the predominant fatty acid accounted for over 76 % of the total fatty acids in the two chicory seeds, with lower saturated/unsaturated ratios (about 0.11) making them potentially a superior source of nutritional oil. Compared with alfalfa, mineral analysis showed that chicory seeds possess higher K, Ca, P, Mg, Cu, Zn and Mn elements.
    [Show full text]
  • Why and How to Minimize Caffeine for a Healthy Cycle
    WHY AND HOW TO MINIMIZE CAFFEINE FOR A HEALTHY CYCLE During this program, we are focusing You can either just drink less and less of it or trick yourself by using a on being kind to our hormonal system, coffee substitute such as Dandy Blend (if you are very sensitive to gluten which means we want to say goodbye to or have an autoimmune condition you might want to avoid Dandy Blend anything that depletes the body, including because it causes a reaction to some clients) or Tecchino (gluten free): caffeine. 1. Start by filling your cup with ½ regular coffee and Caffeine raises the cortisol levels in your ½ coffee substitute body, which can deplete that happy little HPA axis of yours, leading to a crash and 2. Reduce the amount of coffee each day by ¼ until you are burn. only drinking the coffee substitute. If you want to say goodbye to that energy 3. Try herbal teas such as dandelion, nettle, burdock, yo-yoing, problematic weight gain, or and chamomile. sugar cravings, then ditch the morning 4. Make sure you are drinking lots of water with lemon to reduce cup (or 3…) of coffee. withdrawal symptoms. If you just can’t kick the habit entirely, we 5. Don’t forget that some sodas also contain caffeine. If you suggest reducing your intake to one cup enjoy soda, try making your own by adding a cranberry juice of organic coffee per day. To avoid caffeine concentrate or pomegranate concentrate to seltzer water. headaches, reduce caffeine consumption slowly, by ¼ cup per day for example.
    [Show full text]
  • Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception
    International Journal of Environmental Research and Public Health Article Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception Antonella Samoggia 1,* , Pietro Landuzzi 1 and Carmen Enriqueta Vicién 2 1 Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; [email protected] 2 Departamento de Economía, Desarrollo y Planeamiento Agrícola, Universidad de Buenos Aires, Buenos Aires C1417DSE, Argentina; [email protected] * Correspondence: [email protected]; Tel.: +39-051-209-6130 Abstract: Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy Citation: Samoggia, A.; Landuzzi, P.; to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant Vicién, C.E. Market Expansion of properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea Caffeine-Containing Products: Italian drinking.
    [Show full text]
  • Karena's Teas
    Tea from oginiiminagaawanzh This little booklet on teas ~ Rose hips ~ is a guide to help Rosa blanda celebrate our Food Sovereignty and increase awareness and gratitude for the many gifts given to us from the plants growing in our community. Tea from baasibagak Tea from miskominagaawanzh ~ Self-heal ~ ~ Raspberry leaf ~ Prunella vulgaris Rubus idaeus Tea from wabino wuck Tea from doodooshaaboojiibik ~ Bee Balm ~ ~ Dandelion root ~ Monarda wabino Taraxacum officinale Tea from oginiiminagaawanzh A general Guide to Preparation of ~ Rose hips ~ Rosa blanda Herbal Teas Rose hips are an excellent source of vitamin C; they • Bruise or break fresh flowers and contain 50% more vitamin C than oranges. These fruits can be soaked in water overnight and then leaves and put into a tea cup – cooked in the water for about half an hour to make typically 4-5 leaves per cup delicious sauces or jelly. • Pour one cup of boiling water over Because of the high vitamin C content, they are an herbs and steep for 15 to 20 minutes. excellent immune system booster, and often used as a supplement to prevent or treat a cold. The fruit • Sweeten to desired taste (honey, acids and pectin in rose hip tea is a mild diuretic and maple sugar, stevia, brown sugar). laxative. It is used to improve, and relieve the • Consider combining several herbs to symptoms of kidney disorders, or to help in the case of mild constipation. make a more potent and flavorful To make the tea simply pour a cup boiling water over tea. a tablespoon of crushed, dried hips and let steep.
    [Show full text]
  • Swedish Americans and Coffee
    AA Swedish Americans and Coffee Joy K. Lintelman “It always smells of coffee, it smells (for various political and economic reasons), coffee use so svensk [Swedish],” declared Ruth Peter- spread to the lower social classes and across the country’s son in a 1995 interview about her volunteer work in the rural regions. By about 1850, around the time that the Kaffestuga of Minneapolis’s American Swedish Institute decades-long stream of immigration from Sweden to the (ASI), where coffee, sweets, soup, and sandwiches were United States began, coffee was a familiar and coveted periodically available to visitors. She continued: “This is beverage in much of the Swedish countryside as well as my heritage. I get such a good feeling when I come here.” its towns and cities. Minnesotan Christopher Columbus Peterson is hardly alone in associating coffee with Swed- Andrews, the American minister to Sweden from 1869 ish heritage. The beverage appears in Swedish Ameri- through 1877, remarked on Swedes’ penchant for coffee: cans’ writings, activities, and attitudes from the early “Its use is excessive among a good many of the common years of settlement in the United States to the present class, especially among the women. It is most always well day. Though Americans of many cultural backgrounds and strongly made.” A subsequent American minister to and diverse native origins—including other Scandinavian Sweden, William Widgery Thomas, observed in his 1892 countries—have long consumed coffee on a regular basis, book, Sweden and the Swedes, “The Swedes are very fond it is Swedish America that has erected such cultural sym- of coffee; they are continually cooking it, and out in the bols as coffee-pot water towers and sponsored a coffee- country the peasants are not satisfied unless they are able based community festival.
    [Show full text]
  • Chicory, Cichorium Intybus
    Did You Know? Chicory, Cichorium intybus ● Common names for chicory include blue sailors, coffeeweed, succory, Italian dandelion, witloof chicory, Belgian endive, French endive. ● Chicory is a perennial in the Aster family with a long tap root and a blue flower. ● The tall flowering stems have blue flowers and produce dandelion-like seeds above low growing foliage. ● Ancient Egyptians grew chicory for medicinal use, a coffee substitute and vegetable crop. ● Traditional medicinal uses varied globally, from malaria treatment in Afghanistan, digestive disorders in Europe, wound healing in Turkey to jaundice in South Africa. The leaves, stem, root and flowers are all used for different preparations. ● The root has up to 40% inulin, which is a type of soluble fiber found in many plants. Chicory root is the main source of inulin used in dietary supplements. It is also used in high fiber, low fat and reduced calorie foods. ● Recent research supports the effectiveness of chicory root a prebiotic, and for improved digestive health and regularity, long term weight management, bone health, blood sugar management and improved metabolic status on blood lipids. ● The dried, roasted, and ground root has long been used as a coffee substitute or coffee extender. ● While ground chicory adds a robust flavor to coffee, it does not contain caffeine. ● Ground chicory has been added to stout beers while brewing for additional flavor. ● In New Orleans, the traditional café au lait is made with rich black coffee, chicory and boiled milk. ● Introduced from Europe, chicory has become naturalized throughout North America. It is listed as a noxious weed in Colorado.
    [Show full text]
  • Coffee; Tea; Their Substitutes; Manufacture
    A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G19/14; tea infusers A47G19/16; apparatus for making beverages, e.g. coffee or tea A47J31/00; coffee mills A47J42/00) Definition statement This subclass/group covers: Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products References relevant to classification in this subclass This subclass/group does not cover: Picking of tea A01D 46/04 Picking of coffee A01D 46/06 Synthetic tea flavours A23L 1/226 Synthetic coffee flavours A23L 1/234 Foods containing plants extracts A23L 1/3002 additives, e.g. tea or coffee Machines for cleaning, blanching, A23N 12/00 drying or roasting fruits or vegetables, e.g. coffee Coffee mills A47J 42/00 Cosmetic preparation containing A61K 8/97 material of vegetable origin Medicinal preparations containing A61K 36/00, A61K 36/28, A61K plant material from tea or tea 36/74, A61K 36/82, substitutes or from coffee or coffee substitutes Chemical compounds, e.g. alkaloids C07 (organic chemistry), C08 such as caffeine, theophylline, (organic macromolecular theobromine, or their preparation as compounds). 1 such Physical or chemical processes or B01 apparatus in general, e.g. boiling, extraction or filtration Informative references Attention is drawn to the following places, which may be of interest for search: Chocolate, confectionery or ice-cream A23G containing coffee or tea Preservation of foods or foodstuffs, in A23L general, e.g. freeze-drying or spray-drying Non-alcoholic beverages A23L 2/38 Shaping or working of foodstuffs, not A23P fully covered by a single other subclass, e.g.
    [Show full text]
  • Coffee with Chicory, Part 1
    Coffee With Chicory In mid-September, 1805, Admiral Lord Nelson set sail from Portsmouth, England, for Trafalgar and his destiny. By that time, his successes and those of Lloyd’s of London were intricately interwoven. The fortunes of each revolved around Britain’s safety and prosperity in connection with its command of the sea. Edward Lloyd’s Coffee House, London, by William Holland (1789) The merchants of Lloyd's, as insurers, were keenly aware of the brave risks which Nelson and the Navy took to protect England’s maritime trade. They also raised money to help the wounded and bereaved after each of the major naval battles. And after the Battle of the Nile in 1798, they also donated a silver dinner service to Nelson "as a small token of their gratitude". Lloyd’s began as Edward Lloyd’s coffeehouse around 1688 in Tower Street, London. There, sailors, merchants and ship owners gathered for coffee and reliable shipping news. This led to insurance deals amongst themselves. How did it all start? Mocha (circa 1800), port city on the Red Sea coast of Yemen It is thought that the renowned Persian philosopher and physician Razi (c. 800 AD) may have been the first writer to mention the coffee plant (native to the similarly sounding Kaffa district of Ethiopia), calling it bunchum. In Ethiopia, coffee was not first brewed to drink. Monks digested the beans whole to aid in wakefulness during prayers. But within a few centuries, al-qahwa was a beverage widely available in the Arab and Persian world. Muslim trade with Venice had brought the custom into southern Europe by the early Renaissance, and the British and Dutch East India companies had brought coffee to England by the 16th Century.
    [Show full text]
  • Coffee, Insult, Rhetoric David Pharis Gifford Western Kentucky University, [email protected]
    Western Kentucky University TopSCHOLAR® Masters Theses & Specialist Projects Graduate School Spring 2017 Roasted: Coffee, Insult, Rhetoric David Pharis Gifford Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/theses Part of the American Literature Commons, American Popular Culture Commons, English Language and Literature Commons, and the Rhetoric and Composition Commons Recommended Citation Gifford, David Pharis, "Roasted: Coffee, Insult, Rhetoric" (2017). Masters Theses & Specialist Projects. Paper 1951. http://digitalcommons.wku.edu/theses/1951 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Masters Theses & Specialist Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. ROASTED: COFFEE, INSULT, RHETORIC A Thesis Presented to The Faculty of the Department of English Western Kentucky University Bowling Green, Kentucky In Partial Fulfillment Of the Requirements for the Degree Master of Arts By David Gifford May 2017 Dean, Graduate School ACKNOWLEDGEMENTS First, my parents, Jerry and Tammie Gifford, whose encouragement was sometimes the only thing that kept me going on this thesis. My list of without-whoms is long indeed, but you two will always be at the top. My friends and family, for occasionally letting me vent my frustrations. I’m sure you didn’t like it too much, but it always seemed to help. Honorable mentions to Ben Goodrum and Jared Rosdeutscher. Seriously, you two got more of it than anyone. The faculty and staff of WKU’s English Department, especially the members of my committee: Dr. Jerod Hollyfield, for always making me feel like an equal, not just a student; Dr.
    [Show full text]
  • Coffee; Tea; Their Substitutes; Manufacture, Preparation, Or Infusion Thereof
    CPC - A23F - 2021.05 A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF Definition statement This place covers: Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products References Informative references Attention is drawn to the following places, which may be of interest for search: Picking of tea A01D 46/04 Picking of coffee A01D 46/06 Chocolate, confectionery or ice-cream containing coffee or tea A23G Preservation of foods or foodstuffs, in general, e.g. freeze-drying or A23L spray-drying Non-alcoholic beverages A23L 2/38 Synthetic tea flavours A23L 27/20 Synthetic coffee flavours A23L 27/28 Foods containing plants extracts additives, e.g. tea or coffee A23L 33/105 Machines for cleaning, blanching, drying or roasting fruits or vegetables, A23N 12/00 e.g. coffee Shaping or working of foodstuffs, not fully covered by a single other A23P subclass, e.g. agglomerating, granulating or tabletting Coffee or tea pots A47G 19/14 Tea infusers, e.g. egg-shaped infusers A47G 19/16 Tea or coffee pot cosies A47G 19/20 Apparatus for making beverages, e.g. coffee or tea; vending machines for A47J 31/00, A47J 31/40 tea or coffee Coffee mills A47J 42/00 Cosmetic preparation containing material of vegetable origin A61K 8/97 Medicinal preparations containing plant material from tea or tea A61K 36/00, A61K 36/28, substitutes or from coffee or coffee substitutes A61K 36/74, A61K 36/82 Physical or chemical processes or apparatus in general, e.g.
    [Show full text]
  • Extracts, Essences and Concentrates, of Coffee, Tea 2101 Sixth Edition
    21.01 21.01 - Extracts, essences and concentrates, of coffee, tea or maté and preparations with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof. - Extracts, essences and concentrates of coffee, and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee : 2101.11 - - Extracts, essences and concentrates 2101.12 - - Preparations with a basis of extracts, essences or concentrates or with a basis of coffee 2101.20 - Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates or with a basis of tea or maté 2101.30 - Roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof The heading covers : (1) Coffee extracts, essences and concentrates. These may be made from real coffee (whether or not caffeine has been removed) or from a mixture of real coffee and coffee substitutes in any proportion. They may be in liquid or powder form, usually highly concentrated. This group includes products known as instant coffee. This is coffee which has been brewed and dehydrated or brewed and then frozen and dried by vacuum. (2) Tea or maté extracts, essences and concentrates. These products correspond, mutatis mutandis, to those referred to in paragraph (1). (3) Preparations with a basis of the coffee, tea or maté extracts, essences or concentrates of paragraphs (1) and (2) above. These are preparations based on extracts, essences or concentrates of coffee, tea or maté (and not on coffee, tea or maté themselves), and include extracts, etc., with added starches or other carbohydrates.
    [Show full text]
  • Foods and Food Adulterants : Part Seventh : Tea, Coffee and Cocoa
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices : U. S. DEPARTMENT OF AGRICULTURE. DITISIOX OF CHEMISTRY. BULLETIN No. 13. FOODS AXD FOOD ADULTEPvAi^TS, IXTESTIGATIOXS MADE rXDER IHRECTIOX OF H. ^V. AVILEY, Chief Chkmist. PART SEVENTH. Tea, Coffee, and Cocoa Preparations. GUILFORD L. SPENCER, Assistant Chemist, TTIIH THE COLLAB'JEATipX OF MR. ERTIX E. EWELL. PUBLISHED BY AUTHORITY OF THE SECRETARY OF AGRICULTURE. ^VASHIXGTOX G-OYERX:\rEXT PRI>'TINa OFFICE, 1892. X U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTEY. BULLETIN No. 13. FOODS AND FOOD adultera:n'ts, IXVESTIGATIONS MADE TNDEK DIRECTION OF Chief Chemist. f • PART SEVENTH. Tea, Coffee, and Cocoa Preparations, BY GUILFORD L. SPENCER, Assistant Chemist, WITH THE COLLABOKATION OF MK, EPyVIN E, EWEJ,!,. PUBLISHED BY AUTHORITY OF THE SECRETARY OF ACiRICULTURE. WASHIXGTOX: GDVKKNXENT PRINTING OFFICE 1892. TARLl: OF COXTEXTS. Page. Letter of trausmittal V Letter of submittal - vii Tea - 875 Statistics of tea consumption 875 General classification 875 Methods of manufacture 876 Black teas 876 Gre«^n tea 878 Adulteration—definition 879 Adulteration—methods 880 Detection of facing 881 Spent or exhausted leaves 882 Foreign leaves 883 Foreign astringents 885 Added mineral matter 885 Lie tea 886 General remarks on tea adulterants 886 General statements concerning the constituents of teas 887 Analytical methods 889 General remarks to analysts 892 Report of the examination of teas bou<rht in ilic oiv'i market 892 Conclusion 898 Cofl^e - 899 Statistics of consumption 899 General statements 900 Chemical composition 901 Methods of analysis 907 Adulteration—definition 908 Adulterants and their detection 909 Substitutes for coffee 914 Imitation coffees 915 Detection of imitation coffees .
    [Show full text]