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From Bean to BrewA History of Coffee and Coffeehouses. Second Edition, 2004, ISBN-13: 978-0-9658380-9-2 (ISBN-10: 0-9658380-9-9), 76 pages, 5.5" x 8.5", illustrated, trade paperback, $7.95 (Note: New expanded 118-page edition coming soon!)

Gary Michael Smith

The research in this book spans a decade and explores the growth and  popularity of coffee from 800 A.D. to the present, from Yemen to the United States. Historic coffee-making practices and equipment are examined, as is the evolution of coffeehouses from 17th century Oxford, England to contemporary New Orleans, USA. From Bean to Brew also investigates the creation and expansion of New Orleans as a major shipping port for coffee imports as well as the city’s progression to the status of the world’s largest bulk coffee handler. Also included are 16 illustrations by four artists as well as links to such professional associations as:

·        Green Coffee Association, Inc.

·        International Coffee Organization

·        National Coffee Association of America

·        Organic Coffee Association

as well as trade publications to include:

·        Café Magazine

·        Coffee Review

This new second edition contains artwork by numerous artists as well as updated information and a new section on tipping. Read an article (66KB) excerpt.

CONTENTS

 

Part 1 – A History Lesson

 

The Role of Coffeehouses

The History of Coffee

The History of Coffeehouses

Early Opposition

Early Coffee Making

Early Coffeehouses of New Orleans

 

Part 2 – Roasting, Grinding, Brewing, and Storing

 

Roasting for Freshness

Grinding and Brewing

Storing

 

Part 3 – Drinking and Enjoying

 

Categories and Flavors

Coffee Drinks

The Coffee Market

Consumption

Proliferation of Coffeehouses

Saturation Immunity?

Tipping for Coffee

Third Places

References

Contacts

Index

 

From Bean to Brew is available through your favorite bookstore. Or, use the order form to order directly from Chatgris Press. Need to think about it? Download the Chatgris Press brochure.

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