Coffee Quality
A 100 Pages Critique on How to Obtain a Satisfactory Tasting Cup of Coffee

The booklet contains a critique on causes of decline of coffee quality in the USA. Besides technical, commercial, and historical aspects of coffee growth and use, it discusses the politics and unsavory commercialization. The author blames the major roasters who have developed a low priced (and of course low quality) product from the lower grades of Arabica coffees; and since about 1960, have introduced a change in their branded blends to "bad-tasting" Robusta coffees. He thinks that by educating himself, the consumer will not buy these inferior products, but will strive to buy coffees that are properly identified and give value.