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The World Encyclopedia of Coffee
Banks, M.; McFadden, C.; Atkinson, C
London: Lorenz Books, 1999

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

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Coffee, Cocoa and Tea
Willson, K.
Wallingborough: Cabi, 1999
(Crop Production Science in Horticulture Series)

While botanically quite different, coffee, cocoa and tea are often considered together in the teaching of students of horticulture or agriculture. This is because all three represent plantation cash crops that are used as stimulant beverages and are grown in many of the warmer, less developed regions of the world. This book provides a general introductory overview of the scientific principles underlying production of all three crops. Contents: Stimulating ingredients; Human consumption of stimulant compounds; Flavor precursors; Effects on humans; Origins and distribution of coffee, cocoa and tea; Production and markets; Botany and plant improvement; Climatic requirements, soil requirements and management; Field management; Mineral nutrition and fertilizers; Pests, diseases and weed control; Crop processing at the plantation and for retail sale.

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Coffee, Caffeine and Health
The Facts
Coffee Science Information Center (COSIC) Coffee News Information Service
London: Coffee News Information Service, 1998

Contents: Stimulant effects of caffeine (Alertness and mood, sleep, metabolism); Caffeine and habituation (Withdrawal symptoms); Coffee and pregnancy (Fertility, miscarriage, birth weight and pre-term birth, fetal development, breastfeeding...); Coffee and osteoporosis, bronchial asthma, cancer, and heart disease; Coffee and the digestive system (Indigestion and heartburn... Ulcers); Diuretic effects of caffeine; Antioxidant substances in coffee; Coffee and health.

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Coffee Basics
A Quick and Easy Guide
Knox, K.; Huffaker, J.S.
Chichester: Wiley, 1997

With thousands of coffee bars and restaurants serving an endless variety of blends, roasts, and brews, ordering a specialty coffee drink has become as daunting a task as selecting a fine wine. This book will tell you how you can distinguish between great coffee and great hype. The authors have filled this handy reference with hundreds of industry truths and trade secrets. You'll learn the fundamentals of coffee buying, brewing, and tasting; and develop an aficionado's ability to see beyond the expensive trappings of today's coffee explosion. You'll discover: the basic coffee facts: its origin, history, and many varieties... Step-by-step methods for selecting, roasting, blending, and flavoring coffee "to taste"... A coffee taster's glossary... Simple charts showing grind progression, relative grinding times, and regional characteristics... The scoop on and espresso beans...Specialty coffee recipes... and Lists of the best sources for beans and professional equipment.

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Authenticity of Soluble Coffee
MAFF
London: HMSO, 1995
(Food Surveillance Paper 46)

This report gives the results of a survey carried out by the Working Party on Food Authenticity to investigate the authenticity of soluble (instant) coffee sold through retail, catering and vending outlets in the UK. It details the background to the survey, the survey design, and results as well as the follow-up action, which has been implemented. The Food Advisory Committee's comments on the survey's findings and the action taken to develop a Code of Practice to help prevent the sale of adulterated instant coffee in the UK have been included in the report.

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Le Café
Massia, P.; Rombouts, H.
Bruxelles: Artoria, 1995

Cette collection s'adresse aux amoureux de la vie. A tous ceux qui sentent l'eau leur monter à la bouche rien qu'à l'idée de respirer l'arôme d'un fin café, qui aiment tremper leurs lèvres dans un grand vin ou égrener entre leurs doigts des épices odorantes... Ne résistez plus et plongez-vous dans cet ouvrage, à la découverte d'un monde de saveurs... Sommaire: Aspects économiques; Quelques légendes et son histoire; Botanique; La culture; La cueillette; Le traitement - l'extraction; Le transport; La torréfaction; La mouture; L'emballage; Le marché, les prix; La préparation; Les autres cafés; Aspects médicaux; Quelques recettes.

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Espresso Coffee
The Chemistry of Quality
Illy, A.; Viani, R.
London: Academic Press, 1995

Although originally an Italian product, the popularity of espresso has spread, especially in European countries of Latin origin and in recent years it has been on the increase in other markets too, above all in the USA and Japan. Its success lies in the greater satisfaction it gives to the consumer when compared with coffees prepared by other methods. Espresso is therefore the way of preparing coffee that offers higher quality to consumers. Contents: Definition of quality; Definition of espresso; The coffee plant; The coffee bean processing (Blending, decaffeination, roasting, grinding...); Packaging (Storage of roasted coffee...); Percolation (The espresso machine...); The cup (Organoleptic characterization...); Quality assurance (Specifications of green coffee... Analytical methods).