All About Coffee, by William H. Ukers tells the entire espresso story for the overall reader, yet with the technical accuracy that may make it helpful to the trade. The book is designed to be a piece of useful reference protecting all the salient factors of espresso’s origin, cultivation, preparation, and growth, its place in the world’s commerce and in a rational dietary.
Men and women drink coffee as a result of it provides to their sense of well-being. It not solely smells good and tastes good to all mankind, heathen or civilized, however all reply to its fantastic stimulating properties. The chief elements in coffee goodness are the caffein content material and the caffeol. Caffein supplies the principal stimulant. It will increase the capability for muscular and mental work without harmful reaction.
All About Coffee, by William H. Ukers discusses on the flavor and the aroma-that indescribable Oriental Aroma that woes us by way of the nostrils, forming one of many principal components that make up the lure of coffee. There are several other constituents, together with sure innocuous so-known as caffetannic acids, together with the caffeol, give the beverage its rare gustatory appeal.
Buying and selling upon the credulity of the hypochondriac and the caffein-delicate, in recent years there has appeared in America and abroad a curious assortment of so-known as espresso substitutes. They are “neither fish nor flesh, nor good red herring.” Most of them have been proven by official authorities analyses to be sadly poor in food value-their solely alleged virtue.
The chapters on The Chemistry of Espresso and The Pharmacology of Coffee have been prepared below the writer’s direction by Charles W. Trigg, industrial fellow of the Mellon Institute of Industrial Research.
All About Coffee [Paperback]
William Harrison Ukers
Nabu Press (June 13, 2010)