My thanks for help in the preparation of these pages goes to:
Danny and Ray Genovese of Genovese
Coffee, Ian McGlachlan of Skybury
Coffee, Robyn Carter, Jenna Reed Burns and Kim Windsor.
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The following
texts have also provided source material:
Coffee floats, tea sinks, Ian Bersten (Helian
Books)
Coffee: a guide to buying, brewing and enjoying,
Kenneth Davids (101 Productions) |
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How to make the best espresso coffee (Jelco Pty Ltd)
The coffee book: Anatomy of an industry from crop to last drop, Gregory Dicum & Nina Luttinger (The New Press) |
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All photographs by Janusz
Molinski, except The cherry pages 1,
2, 3
& 4 by Brian Cassey.
Scans by ego.
Apologies to
A. M. Cassandre |
