Coffee Merchandising

About this eBook

Author

Ukers, William H. (William Harrison), 1873-1945

Title

Coffee merchandising : A handbook to the coffee business giving elementary and essential facts pertaining to the history, cultivation, preparation, and making of coffee

Original Publication

New York: The Tea and coffee trade journal co., 1924.

Credits

Charlene Taylor and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

HD: Social sciences: Economic history and conditions, Production

Subject

Coffee Industry

Category

Text

Project Gutenberg

eBook-No. 77554

Release Date

December 27, 2025

Copyright

Public domain in the USA.

Contents

1. 1.Coffee Merchandising
2. 2.PREFACE
3. 3.Untitled
4. 4.Untitled
5. 5.CHAPTER I A SHORT HISTORY OF COFFEE — The First London Coffee House — Early Parisian Coffee Houses — Early American Coffee Houses
6. 6.CHAPTER II THE BOTANY OF COFFEE — Complete Classification of Coffee
7. 7.CHAPTER III CHEMISTRY AND PHARMACOLOGY OF COFFEE — The Whole Truth about Coffee
8. 8.CHAPTER IV WHERE COFFEE GROWS
9. 9.CHAPTER V HOW COFFEE IS GROWN
10. 10.CHAPTER VI PREPARING GREEN COFFEE FOR MARKET — Picking — Washed and Unwashed Coffee — Preparation by the Dry Method — The Wet Method—Pulping — Fermentation and Washing — Drying — Hulling, Peeling, and Polishing — Sizing or Grading
11. 11.CHAPTER VII BUYING COFFEE IN THE PRODUCING COUNTRIES — In Brazil — In Arabia and Abyssinia — Java and Sumatra — In Colombia
12. 12.CHAPTER VIII BUYING AND SELLING GREEN COFFEE AT WHOLESALE — How Coffee Is Graded — Buying Coffee C. & F. — Buying and Selling Commissions — The Exchange Clearing House — Rulings Affecting Coffee Trading
13. 13.CHAPTER IX GREEN AND ROASTED COFFEE CHARACTERISTICS — Brazil Coffee Characteristics — Mild Coffee Characteristics. — Appearance, Aroma, and Flavor in Cup-Testing
14. 14.CHAPTER X COFFEE BLENDING — Coffee Blends for Restaurants
15. 15.CHAPTER XI COFFEE ROASTING — Separating, Milling, and Mixing — The Roasting Operation — “Dry” and “Wet” Roasts — Cooling and Stoning — Blending Roasted Coffee — Evolution of Coffee Roasting Apparatus
16. 16.CHAPTER XII COFFEE GRINDING — “Steel-Cut” Coffee — Wholesale Coffee Grinding — Evolution of Grinding Apparatus
17. 17.CHAPTER XIII SELLING ROASTED COFFEE AT WHOLESALE — The Wholesale Salesman — Common Sense in Cost Finding — About Package Coffees — Coffee-Packaging Economies — Coffee Sampling — Premium Method of Sales Promotion
18. 18.CHAPTER XIV SELLING COFFEE AT RETAIL — Starting in the Retail Coffee Business — Small Roasters for Retail Dealers — Model Coffee Departments — Creating a Coffee Trade — Profits and Costs — Figuring Costs and Profits — How to Build and Hold a Retail Coffee Business
19. 19.CHAPTER XV BREWING COFFEE IN HOTELS AND RESTAURANTS — Analyze the Potential Market — The Supreme Coffee Test — Freshly Roasted and Freshly Ground — Coffee-Brewing Conclusions — Coffee Urns — Coffee-Making Directions — The Successful Coffee Shop — The Self-Service Method — Details of the Menu — The Kitchen Arrangements — Serving the Food — Atmosphere of the Shop
20. 20.CHAPTER XVI PRODUCTION AND CONSUMPTION OF COFFEE — Percapita Coffee Consumption — The Trade in 1923 — Coffee Exports and Percapita — Brazil’s Coffee Valorization — Object of Valorization — Reason for Present Valorization — Financing of Valorization — Factors Affecting Valorization — Project for Permanent Valorization
21. 21.CHAPTER XVII COFFEE ADVERTISING — The Vertue of the COFFEE Drink — Evolution of Coffee Advertising — Package Coffee Advertising — Advertising to the Trade — Advertising by Various Mediums — Advertising for Retailers — Successful Coffee Window Displays — Coffee Advertising Efficiency
22. 22.CHAPTER XVIII COFFEE MAKING IN THE HOME — Grinding — Measure Carefully — Extracting the Coffee Flavor — Drip or Filter Coffee — Boiled or Steeped Coffee — Percolated Coffee — The Perfect Cup of Coffee — Some Coffee Recipes
23. 23.Untitled

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