Caffeone, the aromatic principle of coffee.

Scientific American, Volume XXXVI., No. 8, February 24, 1877 by Various, is part of the HackerNoon Books Series. You can jump to any chapter in this book here. Caffeone

Caffeone.

Caffeone, the aromatic principle of coffee, may be isolated by distilling 5 or 6 lbs. roasted coffee with water, agitating the aqueous distillate with ether, and afterwards evaporating the ether. It is a brown oil, heavier than water, in which it is only very slightly soluble. An almost imponderable quantity of this essential oil will suffice to aromatize a gallon of water.

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