Elin Mccoy

Essays.

Indeholder "Acknowledgements", "Acknowledgements to the Revised Edition", "How to Use This Book", "Chapter One. Introduction: The World of Coffee and Tea", "Part I: Coffee", "Chapter Two. A Brief History of Coffee", " Legendary Beginnings", " Coffee in Arabia and the Middle East", " Coffee in Europe", " Italy", " France", " The English Coffee House", " Holland, Scandinavia, and Germany", " Vienna", " Coffee in America", " "The Tree" and de Clieu", " Brazil", " New Coffee Lands", "Chapter show more Three. How Coffee is Grown and Processed", " The Botany and Cultivation of the Coffee Tree", " The Processing of Coffee", " Harvesting", " The Dry Method and Natural Coffees", " The Wet Method and Washed Coffees", " Receiving and Pulping", " Fermentation and Washing", " Drying in the Parchment", " Curing Coffee (Hulling and Polishing)", " The Grading of Coffees ", " The Marketing of Coffee ", " The Roasting of Coffee", " Instant, Canned, or Bean Coffee", "Chapter Four. How to Taste Coffee", " How Coffee Expers Taste Coffee", " A Coffee Taster's Glossary", " On Coffee-tasting Expertise", " Coffee-tasting at Home", " Creating Your Own Blends", "Chapter Five. A Guide to the World's Coffees", " Abyssinia to Zaire", "Chapter Six. How to Buy Coffee", " Coffee Labelling and Authenticity", " Roasts", " Rating Your Retailer", " Storing Coffee at Home", " Blending to Order", "Chapter Seven. How to Make Good Coffee", " Grinding Coffee at Home", " Water for Coffee", " Coffee Making Methods", " Percolation", " Vacuum", " Drip", " Other Methods", " The Essentials of Good Coffee-making", " A Note on Good Coffee at Work", " Serving Coffee", " Coffee Variations", "Part II: Tea", "Chapter Eight. A Brief History of Tea", " Legendary Beginnings", " Tea in China ", " Early History", " T'ang Dynasty and the Ch'a Ching", " The Sung Dynasty", " Ming Dynasty", " Tea in Japan", " Origins", " The Tea Ceremony", " Introduction of Tea to the West", " Tea in England", " Tea in America", " The Clipper Ship", " Tea in India", " Tea in Sri Lanka (Ceylon)", " Iced Tea and the Tea Bag", "Chapter Nine. How Tea is Grown and Processed", " The Botany and Cultivation of the Tea Plant", " The Processing of Tea", " Harvesting", " The Three Basic Types of Tea Manufacture", " Withering", " Rolling", " Oxidation, or Fermentation", " Drying, or Firing", " Orthodox and Unorthodox Manufacture", " The Grading of Teas", " The Packing of Tea", " The Marketing of Tea", "Chapter Ten. How to Taste Tea", " How Tea Experts Taste Tea", " A Tea Taster's Glossary", " On Tea-tasting Expertise", " Tea-tasting at Home", "Chapter Eleven: A Guide to the World's Teas", " Africa to Yunnan", "Chapter Twelve. How to buy Tea", " The Tea Act and Tea Labelling", " Price Versus Quality", " Buying and Storing Tea", " On Advice", " On Selection", " On Storage, Staleness, and Spoilage", " On Purchasing, Sampling, and Tasting", "Chapter Thirteen. How to make good tea", " The Essentials of Proper Tea Preparation", " Teapots", " Measuring Tea", " Water for Tea", " Brewing Times", " Serving", " Second-Potting, the Samovar, and Tea Bags", " On Serving Tea", " Iced Tea and Other Variants", "Appendix", " Decaffeination", " Organic Coffees and Teas", " Flavoured Coffees and Teas", "Index".

Ok, faktuel gennemgang af kaffe og te show less