The World Encyclopedia of Coffee

This book begins with a brief history of coffee from its Ethiopian birthplace to the present day. It is followed by a survey of coffee production processes around the world including harvesting, processing, sorting, grading and roasting. Information is then given on how to select, grind and brew coffee with a range of different equipment. Finally over 70 recipes are presented to demonstrate the versatility of coffee as an ingredient. They include cream desserts; hot puddings; soufflés and meringues; fruit desserts; frozen desserts; cake and torte recipes; pies, tarts and pastries; and sweets, biscuits and breads