ng column of air.
The coffee passes into the suction boot of the stoner, either directly
from the cooler box or from a floor hopper into which the cooler dumps,
and is carried up the stoner pipe, or "riser", by an air current of
ample power which can be accurately regulated. This insures the carrying
up of coffee only, the stones remaining at the bottom of the machine and
being dumped at intervals into a pan underneath. The coffee, passing up
the riser pipe, is delivered into a large "stoner hopper" which is
usually hung to the ceiling of the roasting room. The correct
construction of this hopper is of great importance, as the coffee must
be deposited completely without breakage, and the air must pass on
through the suction fan carrying nothing except bits of loose chaff.

A different type of cooler is in the form of an upright cylinder,
consisting of two metal perforated drums, one set within the other. The
inner drum is sufficiently small to allow the coffee to move freely
between the drums. Inside the smaller one is an exhaust pipe which draws
the heat and chaff out of the coffee. This device is recommended for use
only in connection with wet roasted coffee.

Still another type consists of a single perforated cylinder set
horizontal with the floor, and revolving alongside of an exhaust box
which sucks out the heat and chaff as the coffee is tumbled about in the
cylinder. A rocking type, that is not generally employed, is constructed
on the principle of the screen used by housebuilders to separate coarse
sand from the fine, and is pivoted at the middle so that it can be
rocked end to end.

[Illustration: A FOUR-BAG COFFEE FINISHER]

_Finishing or Glazing_

Finishing whole-bean roasted coffee, by giving it a friction polish
while it is still moist, using a glaze solution or water only, is a
practise not harmful if the proper solutions are employed. Roasted
coffee dulls in ordinary handling, and it is claimed that coating not
only improves its appearance, but serves also to preserve the natural
flavor and aroma of the bean. A machine having flat-sided wooden
cylinders with ventilated heads, and operated two-thirds full of coffee
so as to get an effective rolling motion, is generally employed.
Coatings composed of sugar and eggs are popular, but their use should be
stated on the label.

Coffee roasters are divided on this question of coffee-coating. The best
thought of the trade is undoubtedly opposed to the pra