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 Uncommon Grounds: The History Of Coffee And How It Transformed Our World Uncommon Grounds: The History Of Coffee And How It Transformed Our World
By  Mark Pendergrast

The first comprehensive business and social history of coffee, which describes how coffee has dominated and molded the economies, politics, and social structures of entire countries. Pendergrast's scrupulously researched and lively anecdotal history provides a window through which to view broader themes of modern-day media and marketing, the rise of mass production, colonialism, women's issues, and international commodity schemes.


 The Complete Idiot's Guide to Coffee and Tea The Complete Idiot's Guide to Coffee and Tea
By  Travis Arndorfer

For hot beverage novices and budding baristas, here is an essential introduction to the world of coffee and tea, from a basic history of each product, to advanced tips and tricks for blending, brewing, and using syrups and milk, to recipes from around the world. Includes information on different types of beans and teas, available brewing equipment, and little-known secrets to making fabulous coffee- and tea-based drinks. Contains the finest recipes from worldwide barista champions


 Espresso Coffee, Second Edition: The Science of Quality Espresso Coffee, Second Edition: The Science of Quality
By  Andrea Illy

The second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.


 Coffee Basics: A Quick and Easy Guide Coffee Basics: A Quick and Easy Guide
By  Kevin Knox

Coffee Basics is a brief, no-nonsense guide to coffee products, appreciation, and brewing. It demystifies coffee's origins and history, explores the overwhelming amount of different varieties and explains exactly how to brew the best cup. The authors describe the regional character of coffee beans from around the world and discuss a variety of roasting equipment and brewing methods for both home and restaurant.


 Coffee Flavor Chemistry Coffee Flavor Chemistry
By  Ivon Flamet

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods. Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists. Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles


 Coffee Lover's Bible: Ode to the Divine Brew in Fact, Food & Fancy Coffee Lover's Bible: Ode to the Divine Brew in Fact, Food & Fancy
By  Jill Yates

Coffee Lover's Bible gives you all the tips you need to master the fine art of selecting ad brewing, to learn the fine points of arabica and robusta beans, and distinguish French brews from Middle Eastern from American. It offers a generous sample of coffee facts, lore, and trivia to share over your favourite brew, and 101 recipes for everything from drinkables to desserts to savoury chicken dishes.


 Coffee: Discovering, Exploring, Enjoying Coffee: Discovering, Exploring, Enjoying
By  Hattie Ellis

Discover the story of this aromatic drink, from its humble beginnings growing wild on Ethiopian mountainsides to the daunting array of beans available in coffee shops today. And, with the help of award-winning food writer, Hattie Ellis, you'll soon be able to choose with confidence from fragrant Costa Rican beans and chocolatey Guatemalans, and will have all the practical know-how to ensure you get the ultimate freshness and flavor in your cup. So, whether you're craving a zo0my espresso or a tempting cheesecake, Coffee is sure to satisfy.


 Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers
By  Jean Nicolas Wintgens

This practical guide describes methods of coffee cultivation, harvesting, processing, storage, quality assessment, and economics. It is unique in incorporating latest research on the coffee plant, its pests and diseases, as well as biotechnological methods for improved breeds. It is likewise unique in addressing the long-term sustainability of current coffee production methods, showing modern alternatives to traditional practices. Last but not least, it is richly illustrated with more than 900 colour photographs, drawings and diagrams.


 Coffee: Our Daily Cup Coffee: Our Daily Cup
By  Suzanne Kotz, Ed Marguand

A fact-filled book on coffee, taking the reader on a journey from coffee's origins in Africa and Yemen, to its first appearance in Europe via Constantinople. The many forms and flavours of coffee are explored, along with the more practical aspects of coffee drinking and preparation.


 Coffee: Recent Developments Coffee: Recent Developments
By  Ronald Clarke

Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.


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