Structure of the Green Bean
Showing thick-walled cells enclosing drops of oil
Timby[110] claimed to remove dusts, foreign odors, and impurities, while attaining in a few hours or days a ripening effect normally secured only in several seasons. In this process, the bagged coffee is placed in autoclaves and subjected to the action of air at a pressure of 2 to 3 atmospheres and a temperature of 40° to 100° F. The temperature should seldom be allowed to rise above 150° F. The pressure is then allowed to escape and a partial vacuum created in the apparatus. This alteration of pressure and vacuum is continued until the desired maturation is obtained. Desvignes[111] employs a similar procedure, although he accomplishes seasoning by treating the coffee also with oxygen or ozone.[112] First the coffee is rendered porous by storage in a hot chamber, which is then exhausted prior to admission of the oxygen. The oxygen can be ozonized in the closed vessel while in contact with the coffee. Complete aging in a few days is claimed.
Weitzmann[113] adopts a novel operation, by exposing bags of raw coffee to the action of a powerful magnetic field, obtained with two adjustable electro-magnets. The claim that a maturation naturally produced in several years is thus obtained in 1⁄2 to 2 hours is open to considerable doubt. A process that is probably attended with more commercial success is that of Gram[114] in which the coffee is treated with gaseous nitrogen dioxid.
By far the most notable progress in this field, both scientifically and commercially, has been made by Robison[115] with his "culturing" method. Here the green coffee is washed with water, and then inoculated with selected strains of micro-organisms, such as Ochraeceus or Aspergillus Wintii. Incubation is then conducted for 6 to 7 days at 90° F. and 85 percent relative humidity. Subsequent to this incubation, the coffee is stored in bins for about ten days; after which it is tumbled and scoured. With this process it is possible to improve the cupping qualities of a coffee to a surprising degree.
Renovating Damaged Coffees
Sophistication has often been resorted to in order ostensibly to improve damaged or cheap coffee. Glazing, coloring, and polishing of the green beans was openly and covertly practised until restricted by law. The steps employed did not actually improve the coffee by any means, but merely put it into condition for more ready sale. An apparently sincere endeavor to renovate damaged coffee was made by Evans[116] when he treated it with an aqueous solution of sulphuric acid having a density of 10.5° Baumé. After agitation in this solution, the beans were washed free from acid and dried. In this manner discolorations and impurities were removed and the beans given a fuller appearance.
The addition of glucose, sucrose, lactose, or dextrin to green coffees is practised by von Niessen[117] and by Winter[118], with the object of giving a mild taste and strong aroma to "hard" coffees. The addition is accomplished by impregnating, with or without the aid of vacuum, the beans with a moderately concentrated solution of the sugar, the liquid being of insufficient quantity to effect extraction. When the solution has completely disseminated through the kernels, they are removed and dried. Upon subsequent roasting, a decided amelioration of flavor is secured.
Another method developed by von Niessen[119] comprises the softening of the outer layers of the beans by steam, cold or warm water, or brine, and then surrounding them with an absorbent paste or powder, such as china clay, to which a neutralizing agent such as magnesium oxid may be added. After drying, the clay can be removed by brushing or by causing the beans to travel between oppositely reciprocated wet cloths. In the development of this process, von Niessen evidently argued that the so-called "caffetannic acid" is the "harmful" substance in coffee, and that it is concentrated in the outer layers of the coffee beans. If these be his precepts, the question of their correctness and of the efficiency of his process becomes a moot one.