Coffee Vol. 5: Related Beverages

Related beverages owe their relation to coffee in that they are derived by roasting various plant materials, seeds and roots, so that aqueous infusions or brews with hot water have coffee-like characteristics. Contents: Coffee substitutes currently produced commercially (chicory, cereals, sugar-beet, figs, acorns, carob, chickpeas, peanuts,..); The chemistry of chicory and chicory-product beverages; The chemistry of cereal-based and not-cereal-based beverages; The quantitative determination of coffee mixtures; Detection of substitutes in roast, ground and instant coffee; Agronomy of chicory; Medical and physiological effects of chicory; etc.