Defeza do Cafe;

Felix Coste, secretary and manager, the National Coffee Roasters
Association; and C.B. Stroud, superintendent, the New York Coffee and
Sugar Exchange, for information supplied and assistance rendered in the
revision of several chapters;

F.T. Holmes, New York, for his help in the compilation of chronological
and descriptive data on coffee-roasting machinery;

Walter Chester, New York, for critical comments on chapter XXVIII.

The author is especially indebted to the following, who in many ways
have contributed to the successful compilation of the Complete Reference
Table in chapter XXIV, and of those chapters having to do with the early
history and development of the green coffee and the wholesale
coffee-roasting trades in the United States:

George S. Wright, Boston; A.E. Forbes, William Fisher, Gwynne Evans,
Jerome J. Schotten, and the late Julius J. Schotten, St. Louis; James H.
Taylor, William Bayne, Jr., A.J. Dannemiller, B.A. Livierato, S.A.
Schonbrunn, Herbert Wilde, A.C. Fitzpatrick, Charles Meehan, Clarence
Creighton, Abram Wakeman, A.H. Davies, Joshua Walker, Fred P. Gordon,
Alex. H. Purcell, George W. Vanderhoef, Col. William P. Roome, W. Lee
Simmonds, Herman Simmonds, W.H. Aborn, B. Lahey, John C. Loudon, J.R.
Westfal, Abraham Reamer, R.C. Wilhelm, C.H. Stewart, and the late August
Haeussler, New York; John D. Warfield, Ezra J. Warner, S.O. Blair, and
George D. McLaughlin, Chicago; W.H. Harrison, James Heekin, and Charles
Lewis, Cincinnati; Albro Blodgett and A.M. Woolson, Toledo; R.V.
Engelhard and Lee G. Zinsmeister, Louisville; E.A. Kahl, San Francisco;
S. Jackson, New Orleans; Lewis Sherman, Milwaukee; Howard F. Boardman,
Hartford; A.H. Devers, Portland, Ore.; W. James Mahood, Pittsburgh;
William B. Harris, East Orange, N.J.

New York, June 17, 1922.

[Illustration]

FOREWORD

_Some introductory remarks on the lure of coffee, its place in a
rational dietary, its universal psychological appeal, its use and
abuse_

Civilization in its onward march has produced only three important
non-alcoholic beverages--the extract of the tea plant, the extract of
the cocoa bean, and the extract of the coffee bean.

Leaves and beans--these are the vegetable sources of the world's
favorite non-alcoholic table-beverages. Of the two, the tea leaves lead
in total amount consumed; the coffee beans are second; and the cocoa
beans are a distant third, although advancing stea