Comments on: Folgers Vanilla Biscotti Coffee http://blog.brotherhoodofthebean.com/2006/11/15/folgers-vanilla-biscotti/ Coffee Cultists of the World Unite! Fri, 13 Jan 2012 00:25:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Gary Michael Smith http://blog.brotherhoodofthebean.com/2006/11/15/folgers-vanilla-biscotti/comment-page-1/#comment-6720 Gary Michael Smith Mon, 21 May 2007 23:54:58 +0000 http://blog.brotherhoodofthebean.com/2006/11/15/folgers-vanilla-biscotti/#comment-6720 From Bean to Brew—A History of Coffee and Coffeehouses The research in this book spans a decade and explores the growth and popularity of coffee from 800 A.D. to the present, from Yemen to the United States. Historic coffee-making practices and equipment are examined, as is the evolution of coffeehouses from 17th century Oxford, England to contemporary New Orleans, USA. From Bean to Brew investigates the creation and expansion of New Orleans as a major shipping port for coffee imports as well as the city’s progression to the status of the world’s largest bulk coffee handler. Also included are 16 illustrations by four artists as well as information on numerous professional associations and trade publications. Read an article excerpt at www.chatgrispress.com/Articles/Miscellaneous/The_Art_of_Tipping.pdf. CONTENTS Part 1 – A History Lesson The Role of Coffeehouses The History of Coffee The History of Coffeehouses Early Opposition Early Coffee Making Early Coffeehouses of New Orleans Part 2 – Roasting, Grinding, Brewing, and Storing Roasting for Freshness Grinding and Brewing Storing Part 3 – Drinking and Enjoying Categories and Flavors Coffee Drinks The Coffee Market Consumption Proliferation of Coffeehouses Saturation Immunity? Tipping for Coffee Third Places References Contacts Index From Bean to Brew—A History of Coffee and Coffeehouses

The research in this book spans a decade and explores the growth and popularity of coffee from 800 A.D. to the present, from Yemen to the United States. Historic coffee-making practices and equipment are examined, as is the evolution of coffeehouses from 17th century Oxford, England to contemporary New Orleans, USA. From Bean to Brew investigates the creation and expansion of New Orleans as a major shipping port for coffee imports as well as the city’s progression to the status of the world’s largest bulk coffee handler. Also included are 16 illustrations by four artists as well as information on numerous professional associations and trade publications. Read an article excerpt at http://www.chatgrispress.com/A.....ipping.pdf.

CONTENTS

Part 1 – A History Lesson

The Role of Coffeehouses
The History of Coffee
The History of Coffeehouses
Early Opposition
Early Coffee Making
Early Coffeehouses of New Orleans

Part 2 – Roasting, Grinding, Brewing, and Storing

Roasting for Freshness
Grinding and Brewing
Storing

Part 3 – Drinking and Enjoying

Categories and Flavors
Coffee Drinks
The Coffee Market
Consumption
Proliferation of Coffeehouses
Saturation Immunity?
Tipping for Coffee
Third Places
References
Contacts
Index

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