1 Introduction.- 1. Origins.- 2. The Coffee Plant.- 3. Producing Countries.- 4. Agricultural Practices.- 5. Processing at Origin.- 6. Roasted Coffee.- 7. Soluble (Instant) Coffee.- 8. Decaffeination.- 9. Composition.- 10. Physiological Effects.- 11. Coffee Quality.- 12. Coffee Substitutes.- References.- 2 Water and Mineral Contents.- 1. Introduction.- 2. Water Content of Green Coffee.- 3. Water Content of Parchment Coffee.- 4. Water Content of Roasted Coffee.- 5. Water Content of Instant Coffee.- 6. Water Content of Coffee Extracts.- 7. Mineral Content of Green and Roasted Coffee.- 8. Mineral Content of Instant Coffee.- 9. Trace Elements in Coffees.- References.- 3 Carbohydrates.- 1. Carbohydrates of Green Coffee.- 2. Carbohydrates of Roasted Coffee.- 3. Carbohydrates of Coffee Brews, Extracts and Instant Coffee.- 4. Some Physical Properties of Coffee Carbohydrates.- 5. Determination of Carbohydrates.- References.- 4 Nitrogenous Components.- 1. Introduction.- 2. Alkaloids (Caffeine).- 3. Trigonelline.- 4. Nicotinic Acid.- 5. Proteins and Free Amino Acids.- References.- 5 Chlorogenic Acids.- 1. Introduction and Brief History.- 2. Chlorogenic Acids Nomenclature.- 3. Chemical Synthesis.- 4. Physical Properties.- 5. Origin and Function.- 6. Chlorogenic Acids Extraction and Analysis.- 7. Chlorogenic Acids Content in Green Coffee Beans.- 8. Chlorogenic Acids Content of Roasted Beans and Soluble Powders.- 9. Organoleptic Properties.- References.- 6 Lipids.- 1. Introduction.- 2. Coffee Oil.- 3. Coffee Wax.- References.- 7 Volatile Components.- 1. Preamble.- 2. Methodology.- 2.5. Summary.- 3. The Nature of the Volatile Components of Coffee.- References.- 8 Carboxylic Acids.- 1. The Role of Acids in Infusions.- 2. The Acid Content of Green Coffee.- 3. The Acid Content of RoastedCoffee.- 4. The Acid Content of Dried Coffee Extracts (Instant Coffees).- 5. Determination of Acids.- 6. The Origins of Acids Found in Coffee Infusions.- References.