If a coffee be subjected to treatment for the extraction of its caffein, and subsequently roasted and placed upon the market the person not an expert drinking it, without comparison with any other coffee, would discover nothing more in regard to it than possibly a peculiar taste, not unpleasant, which would be still quite like the coffee to which he had been accustomed. The beverage which is made has a fragrance and aroma and taste which remind the drinker very forcibly of coffee, even of a good grade, when the ordinary coffee used is of that variety. If coffee before and after extraction be roasted and otherwise treated exactly alike, the superiority in flavor and character of the untreated coffee becomes at once apparent on the comparison of the two samples. It cannot be said with verity, that the treatment with the extracting material does not to a certain extent deteriorate the product. When it is remembered that the point to be kept in view is the protection of the health of those who are particularly susceptible to the influence of caffein, it is advisable to sacrifice to a certain extent the taste and flavor if one can secure thereby a product which will no longer have a deleterious effect even upon those most susceptible to the caffein poisoning.