커피에관한 모든것,제3권.AllAbout Coffee,VOLUME3 by William H.Ukers

CHAPTER XXI
PREPARING GREEN COFFEE FOR MARKET
Early Arabian methods of preparation―How primitive devices were
replaced by modern methods―A chronological story of the
development of scientific plantation machinery, and the part played
by English and American inventors―The marvelous coffee package,
one of the most ingenious in all nature―How coffee is harvested―
Picking―Preparation by the dry and the wet methods―Pulping―
Fermentation and washing―Drying―Hulling, or peeling, and
polishing―Sizing, or grading―Preparation methods of different
countries Page 245
CHAPTER XXII
THE PRODUCTION AND CONSUMPTION OF COFFEE
A statistical study of world production of coffee by countries―Per capita
figures of the leading consuming countries―Coffee- consumption
figures compared with tea- consumption figures in the United States
and the United Kingdom―Three centuries of coffee trading―Coffee
drinking in the United States, past and present―Reviewing the 1921
trade in the United States Page 273
CHAPTER XXIII
HOW GREEN COFFEES ARE BOUGHT AND SOLD
Buying coffee in the producing countries―Transporting coffee to the
consuming markets―Some record coffee cargoes shipped to the
United States―Transport over seas―Java coffee "ex- sailing
vessels"―Handling coffee at New York, New Orleans, and San
Francisco―The coffee exchanges of Europe and the United States―
Commission men and brokers―Trade and exchange contracts for
delivery―Important rulings affecting coffee trading―Some well？known green coffee marks Page 303
CHAPTER XXIV
GREEN AND ROASTED COFFEE CHARACTERISTICS
The trade values, bean characteristics, and cup merits of the leading
coffees of commerce, with a "Complete Reference Table of the
Principal Kinds of Coffee Grown in the World"―Appearance, aroma,
and flavor in cup- testing―How experts test coffee―A typical
sample- roasting and cup- testing outfit Page 341
CHAPTER XXV
FACTORY PREPARATION OF ROASTED COFFEE
Coffee roasting as a business―Wholesale coffee- roasting machinery―
Separating, milling, and mixing or blending green coffee, and roasting
by coal, coke, gas, and electricity―Facts about coffee roasting―Cost
of roasting―Green- coffee shrinkage table―"Dry" and "wet" roasts―
On roasting coffee efficiently―A typical coal roaster―Cooling and
stoning―Finishing or glazing―Blending roasted coffees―Blends for
restaurants―Grinding and packaging―Coffee additions and fillers―
Treated coffees, and dry extracts Page 379
CHAPTER XXVI
WHOLESALE MERCHANDISING OF COFFEE
How coffees are sold at wholesale―The wholesale salesman's place in
merchandising―Some coffee costs analyzed―Handy coffee- selling
chart―Terms and credits―About package coffees―Various types of
coffee containers―Coffee package labels―Coffee package
economies―Practical grocer helps―Coffee sampling―Premium
method of sales promotion Page 407
CHAPTER XXVII
RETAIL MERCHANDISING OF ROASTED COFFEE
How coffees are sold at retail―The place of the grocer, the tea and coffee
dealer, the chain store, and the wagon- route distributer in the scheme
of distribution―Starting in the retail coffee business―Small roasters
for retail dealers―Model coffee departments―Creating a coffee
trade―Meeting competition―Splitting nickels―Figuring costs and
profits―A credit policy for retailers―Premiums Page 415