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All about coffee

William H. Ukers · Public domain text

423,547 words · about 29 h 40 min to read

Period artwork: Interior of the Bodleian Library, 1845

Text only · 747 illustrations omitted. Illustrated source.

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About this edition

The text of All about coffee comes from Project Gutenberg e-text #28500. It is in English and public domain in the United States. Project Gutenberg’s header and license text are removed, and RedLectern sets the text out for reading on screen; no words of the book are rewritten or summarized. More formats (EPUB, Kindle) · How RedLectern is built

This text-only edition leaves out 747 illustrations. See the illustrated edition at Project Gutenberg.

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About this book

Author
William H. Ukers (1873–1945)
Language
English
Subjects
Coffee, Coffee Industry, Drinking customs
Length
423,547 words · about 29 h 40 min
Sections
77 reader sections · Table of contents

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Contents (77)
  1. Opening under 1 min
  2. Preface about 5 min
  3. Foreword about 5 min
  4. I. DEALLING WITH THE ETYMOLOGY OF COFFEE under 1 min
  5. II. HISTORY OF COFFEE PROPAGATION under 1 min
  6. III. EARLY HISTORY OF COFFEE DRINKING under 1 min
  7. IV. INTRODUCTION OF COFFEE INTO WESTERN EUROPE under 1 min
  8. V. THE BEGINNINGS OF COFFEE IN FRANCE under 1 min
  9. VI. THE INTRODUCTION OF COFFEE INTO ENGLAND under 1 min
  10. VII. THE INTRODUCTION OF COFFEE INTO HOLLAND under 1 min
  11. VIII. THE INTRODUCTION OF COFFEE INTO GERMANY under 1 min
  12. IX. TELLING HOW COFFEE CAME TO VIENNA under 1 min
  13. X. THE COFFEE HOUSES OF OLD LONDON under 1 min
  14. XI. HISTORY OF THE EARLY PARISIAN COFFEE HOUSES under 1 min
  15. XII. INTRODUCTION OF COFFEE INTO NORTH AMERICA under 1 min
  16. XIII. HISTORY OF COFFEE IN OLD NEW YORK under 1 min
  17. XIV. COFFEE HOUSES OF OLD PHILADELPHIA under 1 min
  18. XV. THE BOTANY OF THE COFFEE PLANT under 1 min
  19. XVI. THE MICROSCOPY OF THE COFFEE FRUIT under 1 min
  20. XVII. THE CHEMISTRY OF THE COFFEE BEAN under 1 min
  21. XVIII. PHARMACOLOGY OF THE COFFEE DRINK under 1 min
  22. XIX. THE COMMERCIAL COFFEES OF THE WORLD under 1 min
  23. XX. CULTIVATION OF THE COFFEE PLANT under 1 min
  24. XXI. PREPARING GREEN COFFEE FOR MARKET under 1 min
  25. XXII. THE PRODUCTION AND CONSUMPTION OF COFFEE under 1 min
  26. XXIII. HOW GREEN COFFEES ARE BOUGHT AND SOLD under 1 min
  27. XXIV. GREEN AND ROASTED COFFEE CHARACTERISTICS under 1 min
  28. XXV. FACTORY PREPARATION OF ROASTED COFFEE under 1 min
  29. XXVI. WHOLESALE MERCHANDISING OF COFFEE under 1 min
  30. XXVII. RETAIL MERCHANDISING OF ROASTED COFFEE under 1 min
  31. XXVIII. A SHORT HISTORY OF COFFEE ADVERTISING under 1 min
  32. XXIX. THE COFFEE TRADE IN THE UNITED STATES under 1 min
  33. Chapter XXX under 1 min
  34. XXXI. SOME BIG MEN AND NOTABLE ACHIEVEMENTS under 1 min
  35. XXXII. A HISTORY OF COFFEE IN LITERATURE under 1 min
  36. XXXIII. COFFEE IN RELATION TO THE FINE ARTS under 1 min
  37. XXXIV. THE EVOLUTION OF COFFEE APPARATUS under 1 min
  38. XXXV. WORLD'S COFFEE MANNERS AND CUSTOMS under 1 min
  39. XXXVI. PREPARATION OF THE UNIVERSAL BEVERAGE about 19 min
  40. I. DEALING WITH THE ETYMOLOGY OF COFFEE about 7 min
  41. II. HISTORY OF COFFEE PROPAGATION about 14 min
  42. III. EARLY HISTORY OF COFFEE DRINKING about 37 min
  43. IV. INTRODUCTION OF COFFEE INTO WESTERN EUROPE about 13 min
  44. V. THE BEGINNINGS OF COFFEE IN FRANCE about 8 min
  45. VI. THE INTRODUCTION OF COFFEE INTO ENGLAND about 14 min
  46. VII. THE INTRODUCTION OF COFFEE INTO HOLLAND about 3 min
  47. VIII. THE INTRODUCTION OF COFFEE INTO GERMANY about 7 min
  48. IX. TELLING HOW COFFEE CAME TO VIENNA about 7 min
  49. X. THE COFFEE HOUSES OF OLD LONDON about 1 h 14 min
  50. Chapter XXXII about 3 min
  51. XI. HISTORY OF THE EARLY PARISIAN COFFEE HOUSES about 24 min
  52. XII. INTRODUCTION OF COFFEE INTO NORTH AMERICA about 15 min
  53. XIII. HISTORY OF COFFEE IN OLD NEW YORK about 20 min
  54. XIV. COFFEE HOUSES OF OLD PHILADELPHIA about 12 min
  55. XV. THE BOTANY OF THE COFFEE PLANT about 22 min
  56. XVI. THE MICROSCOPY OF THE COFFEE FRUIT about 6 min
  57. XVII. THE CHEMISTRY OF THE COFFEE BEAN about 56 min
  58. XVIII. PHARMACOLOGY OF THE COFFEE DRINK about 44 min
  59. XIX. THE COMMERCIAL COFFEES OF THE WORLD about 17 min
  60. XX. CULTIVATION OF THE COFFEE PLANT about 1 h 9 min
  61. XXI. PREPARING GREEN COFFEE FOR MARKET about 35 min
  62. XXII. THE PRODUCTION AND CONSUMPTION OF COFFEE about 1 h 9 min
  63. XXIII. HOW GREEN COFFEES ARE BOUGHT AND SOLD about 59 min
  64. XXIV. GREEN AND ROASTED COFFEE CHARACTERISTICS about 1 h 24 min
  65. XXV. FACTORY PREPARATION OF ROASTED COFFEE about 46 min
  66. XXVI. WHOLESALE MERCHANDISING OF COFFEE about 18 min
  67. XXVII. RETAIL MERCHANDISING OF ROASTED COFFEE about 24 min
  68. XXVIII. A SHORT HISTORY OF COFFEE ADVERTISING about 43 min
  69. XXIX. THE COFFEE TRADE IN THE UNITED STATES about 19 min
  70. Chapter XXX about 1 h 30 min
  71. XXXI. SOME BIG MEN AND NOTABLE ACHIEVEMENTS about 1 h 9 min
  72. XXXII. A HISTORY OF COFFEE IN LITERATURE about 2 h 35 min
  73. XXXIII. COFFEE IN RELATION TO THE FINE ARTS about 31 min
  74. XXXIV. THE EVOLUTION OF COFFEE APPARATUS about 1 h 7 min
  75. XXXV. WORLD'S COFFEE MANNERS AND CUSTOMS about 1 h 29 min
  76. XXXVI. PREPARATION OF THE UNIVERSAL BEVERAGE (part 1 of 2) about 5 h 4 min
  77. XXXVI. PREPARATION OF THE UNIVERSAL BEVERAGE (part 2 of 2) about 1 h 12 min

The opening of Preface

Seventeen years ago the author of this work made his first trip abroad to gather material for a book on coffee. Subsequently he spent a year in travel among the coffee-producing countries. After the initial surveys, correspondents were appointed to make researches in the principal European libraries and museums; and this phase of the work continued until April, 1922. Simultaneous researches were conducted in American libraries and historical museums up to the time of the return of the final proofs to the printer in June, 1922.

Ten years ago the sorting and classification of the material was begun.
The actual writing of the manuscript has extended over four years.

Among the unique features of the book are the Coffee Thesaurus; the
Coffee Chronology, containing 492 dates of historical importance; the
Complete Reference Table of the Principal Kinds of Coffee Grown in the
World; and the Coffee Bibliography, containing 1,380 references.

Read on in Part 1 →

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