In the beginning, according to legend, coffee was not brewed; instead, coffee beans were mixed with animal fat and chewed. Now, millennia later, people have learned that brewing is better than chewing, that there are hundreds, perhaps thousands, of coffee nuances to be explored or ignored and coffee has become a multi-billion-dollar-a-year industry, beloved equally at truck stops, homes, business meetings, and cutsey-poo gatherings.In an authoritative fascinating, succinct and very readable Dalhuron Monograph, "The Hedonism of Coffee," Ken Forrester traces the development of coffee from that problematical beginning to its present happy (and profitable) state, emphasizing the hedonistic pleasure that is the essence of coffee.In Ken's opinion, coffee comes close to ideal hedonism. It is almost universally available in a number of forms, is usually inexpensive. It can be enjoyed without cant or ritual but lends itself to both. It has a special vocabulary, exploration of which can be a lifetime undertaking but which can be dispensed with without significant lessening of enjoyment. Side effects are usually minimal, exploration unending, enjoyment global. Coffee, Ken believes, lends itself to convivial gatherings, complements food enjoyment, stimulates lagging vigor, provides a happy afterglow to a myriad of activities. Coffee is equally at home in coffee shops, restaurants, convenience stores, private residences, bars, truck stops, boardrooms, hotels, motels, reunions, foxholes. Coffee is for enjoyment, pleasure, hedonism. Devoting even minimal time and effort to its enhancement pays significant dividends.Explore, enjoy, profit.Most of all: enjoy.