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

Roasting produces the primary flavor and aroma of your coffee. Green beans are usually roasted for 10-15 minutes in a big batch dryer at around 550 degrees Fahrenheit.

"Cappuccino" is named after the tan habit worn by Capuchin friars.

In 2004 more than 25 million acres (across Latin America, Africa, and Asia)­an area close to the size of Portugal--was planted in coffee.

In 17th century England, coffee was viewed as a remedy to public drunkenness--a common problem since beer was consumed with almost every meal.

Most of the best coffee is 'wet processed' which means that after picking and depulping, the beans are fermented in water for 12-36 hours. From here, the beans are rinsed, dried, sorted, bagged, shipped to consuming countries, then roasted, ground, and finally brewed.