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

Sustainable coffees like Fair Trade and organic are the fastest growing segments of the gourmet coffee industry

Although an ounce of tea leaves contains more caffeine than an ounce of coffee, brewed coffee has more caffeine because it takes more ground coffee to make a cup of java than it takes tea leaves to make a cup of tea.

Quick Guide to Coffee Taste by Origin: Central America (light-bodied, bright, good acidity); South America (slightly heavier bodied; good acidity); African (sweet; can be fruity; unique overtones; can be spicy); Sumatra (full bodied, rich, low acidity)

Coffee beans are not real beans at all; they are actually seeds from a cherry-like fruit which contains two coffee 'beans'.

Nearly half of all American adults drink coffee daily (80% drink it at least occassionally); 16% drinks gourmet coffee daily.