All About Coffee [Illustrated edition]

All About Coffee by William H. Ukers

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Summary

Coffee is something more than a beverage. It is one of the world's greatest adjuvant foods. There are other auxiliary foods, but none that excels it for palatability and comforting effects, the psychology of which is to be found in its unique flavor and aroma.

Men and women drink coffee because it adds to their sense of well-being. It not only smells good and tastes good to all mankind, heathen or civilized, but all respond to its wonderful stimulating properties. The chief factors in coffee goodness are the caffeine content and the caffeol. Caffeine supplies the principal stimulant. It increases the capacity for muscular and mental work without harmful reaction. The caffeol supplies the flavor and the aroma—that indescribable Oriental fragrance that wooes us through the nostrils, forming one of the principal elements that make up the lure of coffee. There are several other constituents, including certain innocuous so-called caffeinated acids, that, in combination with the caffeol, give the beverage its rare gustatory appeal.

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- "This is a legend book for the connoisseurs of coffee. Is a fortune this edition. I am an economist and researcher and I have used this book in my writings. I recommended it for people interested in coffee“

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