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Coffee

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Basic Food Chemistry

Abstract

Coffee is used extensively as a beverage and is also employed as a flavoring material. Its use probably originated in Ethiopia, and from there it spread to Egypt and Arabia before the thirteenth century. Coffee is said to have been first sold in Amsterdam in 1640. A little later it was regularly delivered in Amsterdam, and it had begun to be used in England, France, and Italy. It was cultivated in the Western Hemisphere in the eighteenth century.

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Authors and Affiliations

  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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  1. Frank A. Lee Ph.D.
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© 1983 The AVI Publishing Company, Inc.

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Lee, F.A. (1983). Coffee. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_17

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  • DOI: https://doi.org/10.1007/978-94-011-7376-6_17

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  • Online ISBN: 978-94-011-7376-6

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