Everything then known about coffee - botany, chemistry, commerce and the coffee houses - gathered by an American trade editor into the encyclopaedia that has anchored the subject since 1922. All About Coffee was published in New York in 1922 and runs to some eight hundred pages. William Harrison Ukers (1873-1945) edited the Tea and Coffee Trade Journal for seventeen years, and travelled through the growing countries, and through the libraries of Europe, to put it together. He follows the plant from Abyssinia and Arabia into Venice, Paris, London, Vienna and New York; describes the coffee rooms of each city and the writers who sat in them; and then works through botany, microscopy, chemistry, cultivation, grading, roasting, blending, selling and brewing in turn. Ukers wrote from inside the industry rather than the academy, and a century on his book is still where every other account of the subject starts. It closes with a thesaurus of coffee terms, a chronology of the subject and a bibliography running to well over a thousand entries. This edition features:The complete unabridged 1922 text, all thirty-six chapters, from the etymology of the word to the finished cup Chapters on the coffee houses of old London, Paris, Vienna, New York and Philadelphia and their regulars Practical detail on cultivation, preparing green coffee, factory roasting, wholesale and retail selling The original illustrations and plates, alongside Ukers's coffee thesaurus, chronology and bibliography A standing reference for roasters, café owners, food historians and anyone who takes the cup seriously