The seeds of the Coffea arabica, after roasting at a temperature approximating 200°C, are ground and employed in preparing the popular beverage termed coffee. Various substitutes have been prepared by manufacturers for the purpose of cheapening the cost of this beverage and defrauding the consumers. In the manufacture of these so-called substitutes and in the adulteration of genuine coffees, chicory, cereals, etc., occupy a prominent place. These substances have little, if anything, in common with coffee and possess none of the latter's valuable properties. It is the purpose of this report to deal with methods for the detection of these substances in considerable detail, but first certain statistical and other data will be considered.