1892 Drinks of the world

DRINKS.

317

Vastata, and the Kolerota, whilst an insect called the coffee bug i^Lecanium Coffea) causes great destruction, as does also the coffee, or Golunda rat. Indeed, these enemies so prevailed in Ceylon as to render coffee growing not only unprofit- able, but almost impossible, so the planters took to growing tea, with the good results which we have seen. Raw coffee has very little scent, and a bitter taste, and no one would credit it with the delicious aroma which is developed — like the tea leaf — by roasting, an operation which increases the bulk of the berry, whilst diminishing its weight. It commercial value is in pro- portion to its aroma ; and it is found that, by keeping the raw berry, a chemical change takes place, which very much improves inferior qualities. But this aroma is extremely volatile, and ground coffee should be kept in scrupulously air-tight cases. Indeed, so fugitive is it, that coffee to be drank in perfection should be made from berries roasted freshly every day, as is frequently done in France. Raw coffee contains an astringent acid, which does not stain iron black, like that of tea, but green ; and it also embodies Theine, or, as it is called when applied to coffee, Caffeine. This alkaloid does not exist in large quantities as in tea, i,e.y the drinker of an equal number of cups of both beverages would have less of the alkaloid if coffee was drunk. The berries, when roasted, and their flavour de- veloped, are ground — coarse or fine according to taste, and are then ready to be made into a drink. It is other the PelHcularia