This alkaloid is very soluble, about 80 per cent of it being removed in the first two minutes of extraction, and is as soluble just below boiling as at boiling temperature. The flavor of coffee is due principally to the volatile oil, caffeol. This escapes during storage, particularly when the coffee is ground; and during brewing, it escapes quite rapidly and completely if the extract is boiled. The caramelized sugar gives color and some flavor. Carbon dioxide gas, gen¬ erated in the roasting, also improves the flavor. It is released rapidly when the coffee is wet, and completely at boiling temperature. The popularity of coffee is due to its flavor and stimulating qualities. Any food value which it contributes comes from the sugar and cream or milk used with it. The caffeine acts as a stimulant to both mental and muscular activity. Coffee is useful, therefore, in times of emergency when a person’s reserve of energy must be drawn Grading Coffee Beans • The dried coffee beans are cured, cleaned, and sorted for size. In this picture the coffee is being sorted by hand u.s. DA. t is upon. One should not come to depend upon it, however, to too great an extent. Unless a person is specially sensitive to caffeine, any harmful effects of coffee come from the use of a beverage so prepared as to contain excessive amounts of tannin and caffeine, or from the use of too large amounts of coffee, however well prepared. Children are more susceptible to the effects of caffeine than adults, and coffee should never be al¬ lowed to replace milk in the diet. Selection and Buying. Most of the coffee on the retail market has been blended and packaged in one- to three-pound containers, and is sold under brand names. Most coffee now is sold in the bean and ground by the retailer according to the wishes of the con¬ sumer. When it is sold ground, it is usually packaged in sealed cans and die date of grinding is shown on the label. Some coffee is ''vacuum-packed,” by a process which draws out the air before sealing the cover. Many people select coffee by price, on the theory that an expensive brand must be a good coffee. This is not necessarily true, since tastes in coffee vary a great deal. In general, the high-priced coffees do go fur¬ ther; usually, the higher the quality, the more cups to the pound. But this does not mean the flavor is more to the liking of those served. Most consumers soon learn the quality and brand they like, and these ordinarily run quite consistently. A good plan to follow for making a wise choice is to begin with the less expensive brands and work up until one is found which gives the flavor desired. If the dealer does not change his combination, one can then safely continue buying the same brand and quality. An inexpensive quality of coffee, properly handled and well prepared, may make a more palatable bever¬ age than a stale poorly prepared but expen¬ sive one. Chicory, roasted and ground, sometimes is added to coffee. In Louisiana, and to some extent in other parts of the country, the addition of chicory is considered an improve¬ ment. In other parts it would be considered an adulterant, since some people do not like the flavor. Chicory looks like coffee. When a small quantity of it is added to coffee it makes the brew look darker and appear stronger than the coffee would be without it.

AI-modernized reading of the original text

This alkaloid is very soluble, about 80 per cent of it being removed in the first two minutes of extraction, and is as soluble just below boiling as at boiling temperature. The flavor of coffee is due principally to the volatile oil, caffeol. This escapes during storage, particularly when the coffee is ground; and during brewing, it escapes quite rapidly and completely if the extract is boiled. The caramelized sugar gives color and some flavor. Carbon dioxide gas, gen¬ erated in the roasting, also improves the flavor. It is released rapidly when the coffee is wet, and completely at boiling temperature. The popularity of coffee is due to its flavor and stimulating qualities. Any food value which it contributes comes from the sugar and cream or milk used with it. The caffeine acts as a stimulant to both mental and muscular activity. Coffee is useful, therefore, in times of emergency when a person’s reserve of energy must be drawn Grading Coffee Beans • The dried coffee beans are cured, cleaned, and sorted for size. In this picture the coffee is being sorted by hand [illustration: Grading Coffee Beans] upon. One should not come to depend upon it, however, to too great an extent. Unless a person is specially sensitive to caffeine, any harmful effects of coffee come from the use of a beverage so prepared as to contain excessive amounts of tannin and caffeine, or from the use of too large amounts of coffee, however well prepared. Children are more susceptible to the effects of caffeine than adults, and coffee should never be al¬ lowed to replace milk in the diet. Selection and Buying. Most of the coffee on the retail market has been blended and packaged in one- to three-pound containers, and is sold under brand names. Most coffee now is sold in the bean and ground by the retailer according to the wishes of the con¬ sumer. When it is sold ground, it is usually packaged in sealed cans and die date of grinding is shown on the label. Some coffee is ''vacuum-packed,” by a process which draws out the air before sealing the cover. Many people select coffee by price, on the theory that an expensive brand must be a good coffee. This is not necessarily true, since tastes in coffee vary a great deal. In general, the high-priced coffees do go fur¬ ther; usually, the higher the quality, the more cups to the pound. But this does not mean the flavor is more to the liking of those served. Most consumers soon learn the quality and brand they like, and these ordinarily run quite consistently. A good plan to follow for making a wise choice is to begin with the less expensive brands and work up until one is found which gives the flavor desired. If the dealer does not change his combination, one can then safely continue buying the same brand and quality. An inexpensive quality of coffee, properly handled and well prepared, may make a more palatable bever¬ age than a stale poorly prepared but expen¬ sive one. Chicory, roasted and ground, sometimes is added to coffee. In Louisiana, and to some extent in other parts of the country, the addition of chicory is considered an improve¬ ment. In other parts it would be considered an adulterant, since some people do not like the flavor. Chicory looks like coffee. When a small quantity of it is added to coffee it makes the brew look darker and appear stronger than the coffee would be without it.

Foods, their selection and preparation