Front:
COPYRIGHTED 1909, THE TEA & COFFEE TRADE JOURNAL
Back:
200
COFFEE CULTURE AROUND THE WORLD
A Series of Twenty-five Views
No. 25-A Coffee Roasting Room—This is the final process to
which the coffee is submitted before it comes to the consumer.
The green beans are dumped into huge perforated revolving cyl-
inders, and, after having been submitted to a great heat for
about thirty minutes, they are drawn off into cooling boxes on
wheels, these boxes being then moved over to an exhaust fan
which draws the air down through the coffee, so checking the
further roasting of the beans. After this the beans are dumped
through apertures in the floor and piped into receiving boxes on
the shipping floor below.
Todfelen Eide
telen Ede
Langferg
arwah
( anom
Etta cide
