A popular brand of ground coffee received by the author for examination, and labelled “Prepared Java Coffee,” had the following approximate composition:—Coffee, 38; peas, 52; rye, 2; and chicory, 7 per cent.
A sample of “acorn” coffee, analysed by König, gave the following results:—
| Per cent. | |
| Water | 12·85 |
| Nitrogenous substances | 6·13 |
| Fat | 4·01 |
| Sugar | 8·01 |
| Other non-nitrogenous substances | 62·00 |
| Cellulose | 4·98 |
| Ash | 2·02 |
The non-nitrogenous constituents contained from 20 to 30 per cent. of starch, and from 6 to 8 per cent. of tannic acid.
The composition of the well-known German coffee-substitutes, prepared by Behr Bros., is stated to be as follows:—
“Rye Coffee-substitutes.”
| Per cent. | |
| Substances soluble in water | 61·33 |
| Substances insoluble in water | 36·45 |
| Cellulose | 9·78 |
| Starch | 8·34 |
| Dextrine | 49·51 |
| Nitrogenous substances | 11·87 |
| Other non-nitrogenous substances | 9·83 |
| Fat | 3·91 |
| Ash | 4·54 |
| Moisture | 2·22 |
“Malt Coffee-substitute.”
| Per cent. | ||||
| Soluble in hot water |
| Albuminoid substances | 4·22 | |
| Dextrine | 50·19 | |||
| Alcoholic extract | 7·57 | |||
| Inorganic matter, containing phosphoric acid, 0·54 |
| 2·27 | ||
| Insoluble in hot water | 35·00 | |||
| Moisture | 0·35 | |||
