Coffee and Coffeehouses: A Local and International History. 1999 ISBN 0-9658380-2-1, 60 pages, 5.5 x 8.5, perfect bound soft cover $7.95

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. Coffee and Coffeehouses also investigates the creation and expansion of New Orleans as a major shipping port for coffee imports as well as the city’s progression as the world’s largest bulk coffee handler.

CONTENTS

Part 1 – A History Lesson

 The History of Coffee
The History of Coffeehouses
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

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