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Les
Cafés produit dans le monde = The Coffees produces
throughout the world = Los Cafes Producidos en el mundo
Aide mémoire Illustré Franco - Anglais = Illustrated
French - English Guidebook
Jobin, P.
Le Havre, F: Jobin, 1992
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The
Coffee Cupper's Handbook
A Systematic Guide to the Sensory Evaluation of Coffee's Flavor
Lingle, R
Specialty Coffee Association of America (SCAA)
Long Beach: SCAA, 1992
The problem in understanding coffee's flavor
stems from its complexity. More than 400 organic and inorganic
chemical compounds contribute to the flavor of coffee. A coffee
flavor language must reflect both the trade and lay terminology
used by non-chemists - for example, green coffee growers,
importers, brokers, buyers, and roasters - as well as the
precise scientific terminology of chemists, chemical engineers,
food technologists, and flavorists. This handbook offers a
method for explaining and describing the sensory effects of
the basic simulations in the palate of coffee's aroma, taste,
and body. It does not presume to be the definitive text. Section
1 describes olfaction, gustation, and mouthfeel, as well as
the primary chemical components of coffee's flavor. Section
2 enumerates the taints and faults that interfere with the
flavor of coffee. Section 3 of the handbook lists the sequential
steps involved in coffee cupping, from sample through the
evaluation of aroma, taste, and body. A glossary is included
offering a vocabulary for differentiating among coffees of
similar taste based on their aromatic properties.
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Kaffee
Eine Kulturgeschichte
Ferre, F.
Tuebingen: Wasmuth, 1991
Dieser Bildband erlaubt eine spannende Reise
ins Wunderland des Kaffees. Sie nimmt ihren Ausgang bei den
Erzählungen von Tausend und einer Nacht und den Berichten
seefahrender Abenteurer. Sie führt vom Goldenen Horn
in die Stadt der Dogen, wo man bei Florian, Goldoni und Casanova
den Libertin trifft, weiter nach Florenz, Rom, Venedig, Triest,
Padua und Turin, wo zur Zeit der italienischen Einigung berühmte
Kaffeehäuser entstehen. Aber auch in den anderen europäischen
Hauptstädten wie London, Wien, Leipzig, Berlin und Madrid
entwickelt sich die Liebe zum Kaffee, desgleichen in Frankreich,
wo der Besuch Soliman Agas des Botschafters der Hohen Pforte,
am Hofe des Sonnenkönigs heftigumstrittener Auslöser
war. Mit der Eröffnung des "Procope" in Paris
im Jahre 1686, welches Voltaire und die Enzyklopädisten
frequentierten, wird der Kaffee erst wirklich salonfähig.
Die Cafés im Palais-Royal und später auf den grossen
Boulevards und zuletzt rund um "Les Halles" folgten.
In "Kaffee - eine Kulturgeschichte" wird das soziale
Umfeld der Kaffehäuser und ihr Einfluss auf Sitten, Politik,
Literatur, Kunst und Medizin verschiedener Epochen dokumentiert.
Daneben wird aber auch der Werdegang des Kaffees von der Pflanze
bis zur gerösteten Bohne hin verfolgt, und auch die technische
Aspekte der Verarbeitung der Kaffeefrucht werden nicht ausser
Acht gelassen.
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Sensory
evaluation of coffee
International Coffee Organisation
London: ICO, 1991
The subject of this book are the factors affecting
the quality of coffee brews and the techniques used to assess
the sensory characteristics of coffees subjected to different
methods of processing and preparation. Sensory investigations
are described for assessing the effects of different cultivars
and varieties; harvesting methods; wet and dry processing
methods; roasting; grinding; concentration; water quality;
and brewing conditions. The text includes vocabulary used
in sensory descriptive tests, and results of sensory profiles
for different varieties of coffee
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Coffee:
A Medicinal Plant
All About Coffee and its Effects on Human Health
Lima, D.R.
New York: Vantage, 1990
The author's findings brought to the surface
some startling facts about the value of coffee as a healthy
component of our daily food intake. He points out that the
regular intake of moderate amounts of coffee is not only extremely
safe, but healthy as well, since caffeine seems to be the
source of dyoxipurine, a vital metabolite present in every
cell of the human body. Contents: History of coffee; Evolution
of man and selection of caffeine-containing beverages; Is
caffeine a vitamin or a vitamins?; Coffee: absorption, excretion,
tolerance, and dependence; Coffee: daily needs and overdosage;
Coffee and the cardiovascular system... the respiratory system...
the CNS... the genitourinary system... the musculoskeletal
system; Coffee and smoking... alcoholism... drugs... cancer...
obesity; Coffee, tea, and cola drinks.
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Coffee
Makers
300 Years of Art and Design
Bramah, E.; Bramah, J.
London: Quiller, 1989
The story of coffee-makers is a treasure trail
of art, craftsmanship and ingenuity, hidden behind the three-and-a-half
centuries of a commerce in coffee, which began with a few
trade routes and grew into a world-wide commodity market second
in importance only to oil. This book will interest and delight
all who enjoy the pleasures of drinking coffee. It is also
an invaluable guide to a new field for collectors of attractive
and unusual mechanical devices. There are many patent drawings
in this book. Some of them explain the mechanisms of the coffee
machines, which are illustrated by photographs since one of
their most attractive features is that they still work. Contents:
Oriental coffee makers; The first infusion pots; The ceramic
coffee pot; Biggins; Urns; The French drip pot; The first
percolators; Steam pressure machines; The glass balloon; Push
and pull coffee makers; Coffee making in America; The coffee
making giants; The electric coffee makers; Italian coffee
makers and the triumph of the espresso machine; Commercial
filter machines; etc.
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The
Coffee Story
International Coffee Organisation
London: International Coffee Organisation, [1989]
Contents: History; Cultivating process; Harvesting;
Marketing; Preparation for sale (Blending); Brewing; Consumption.
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