Fresh Cup Magazine (#)

  „   Many coffee professionals have learned the business the hard way—from the bottom up. But if you ask these lucky people, most would say this is the best way to get to know all the ins and outs of the coffee industry. If you are starting your own business, whether it's a local café, a wholesale roasting company or an office coffee service business (OCS), a solid preparation is top priority. Successful entrepreneurs always know the relevant details of the business they are going to pursue.“

http://www.freshcup.com/learning.htm - Cached

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Some slightly related:

Fresh Cup Magazine

  „I'd like for us to return to cupping for a moment. Before, I mentioned how it is important for the production roaster to take part in the cuppings that decide which coffees will be purchased, and how they will be roasted. I would imagine that this is already fairly common practice. One more thing I want to stress along those same lines is the continued cupping of coffees well after you have initially decided on their roast levels.“

http://www.freshcup.com/apr04_roastersrealm.htm - Cached

Tea & Coffee 04/01 - World News

  „While one or two cups of coffee doesn’t seem like a lot, it is important to note that portion size has changed over the years. The traditional coffee cup has, for most people, given away to a larger mug. The average cup of coffee is now 9 ounces.“

http://www.teaandcoffee.net/0401/world.htm - Cached

Coffee History - Learn about coffee...

  „A pound of tea, on average, has twice the caffeine of a pound of coffee. But a pound of tea yields about 160 cups, while a pound of coffee makes only about 40 cups. The net result is that a cup of tea contains roughly one-quarter the caffeine in a cup of coffee. Caffeine content is nearly identical in all shades of roasts of coffee.“

http://www.javacafe.com/cofhistory02.htm - Cached

Coffee Cupping

  „Then add hot water just off the boil to each the cup. At this time you should also add hot water to the cup containing the spoons so that the spoons stay at the same temperature as the cups containing the coffee. Smell each cup without disturbing it and write down your initial observations of the aroma.“

http://www.coffeeresearch.org/coffee/ cupping.htm - Cached

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