e start, or boiling point, until they become cold, or even
improve right through, are more desirable for blending purposes; and
that those that are best at the drinking point should be given the
preference.[330]

_Coffee Blends for Restaurants_

William B. Harris[331] believes that the coffee of prime importance in
preparing restaurant blends is Bogota. He advises the use of a
full-bodied Bogota and an acid Bourbon Santos in the proportion of
three-fourths Bogota to one-fourth Santos. Blends may also be made up
from combinations of Bogota, Mexicans, and Guatemalas.

According to Mr. Harris, the average blend of good coffee when made up,
two and one-half pounds of coffee to five gallons of water, will produce
a liquor of good color and strength. For many hotels, however, this may
not answer, as it is not heavy enough. More coffee must then be used, or
ten percent of chicory added. A blend with chicory can be made by using
two-thirds Bogota, one-third Bourbon Santos, and ten percent chicory.
No steward, hotel man, or restaurant man should, however, advertise
"coffee" on his menu, and then serve a drink employing chicory; because,
while there is no federal law against such a practise, there are state
laws against it. Chicory is all right in its place; and many prefer a
drink made from coffee and chicory; but such a drink can not properly be
called coffee.

Hotel men should purchase their coffee in the bean, and do their own
grinding. Then they need never have cause to complain that their coffee
man deceived them, or that some salesman misled them. The hotel steward
wishing to furnish his patrons with a heavy-bodied coffee, particularly
a black after-dinner coffee, _without chicory_, will use three, four, or
even four and one-half pounds of ground coffee to five gallons of water.

With so wide a choice of coffees to choose from, a coffee blender can
make up many combinations to meet the demands of his trade. Probably no
two blenders use exactly the same varieties in exactly the same
proportions to make up a blend to sell at the same price. However, they
all follow the same general principles laid down in the foregoing flavor
classification of the world's coffees.

_Grinding and Packaging Coffee_

[Illustration: JOHNSON CARTON-FILLING, WEIGHING, AND SEALING MACHINE]

Unless the coffee is to be sold in the bean, it is sent to the grinding
and packing department, to be further prepared for the consumer. Since
the