Completely revised and updated for 2006, The Coffee Book ranges from bean to cup, exploring production, the history of café society, dramatic tales of high-stakes international trade, health aspects, the industry's major players, and the specialty coffee revolution-including the very latest developments in sustainable coffee. Jammed full of facts, figures, cartoons, photos, and commentary.

"There is no shortage of books on coffee, but none provide the academic depth of THE COFFEE BOOK while remaining highly accessible to all levels of interest, making it a ready reference for both coffee lovers and coffee professionals. "

--Speciality Coffee Association of America

"Informed and argumentative... Drawing on sources ranging from Molière and beatnik cartoonists to the Food and Agriculture Organization, the authors describe the beverage's long and colorful rise to ubiquity. "

--The Economist

"This well-written book is an enticing brew. . . . An outstanding example of a thorough industry treatment."

--Library Journal

Roughly 70% of the world's coffee comes from small family farms that are less than 25 acres.

The two main varieties of coffee--Robusta and Arabica--have very different flavor profiles. Robusta, featured in the 'can coffees' (like Folgers and Maxwell House) has a harsher, more bitter flavor and more caffeine than Arabica, which is used in gourmet coffee.

In 18th century England, doctors promoted coffee's supposed healing abilities; some considered it an effective remedy against the plague and opium addiction.

Organic coffee is grown without the use of synthetic agrichemicals. Instead, farmers use natural methods to keep plants healthy.

Today, coffee is grown in nearly 80 tropical and subtropical countries, and is among the most valuable items of international trade.