The World Atlas of Coffee By James Hoffmann

Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country – from Bolivia to Zambia – he then identifies key characteristics and the methods that determine the quality of that country’s output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

“With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.” – The Guardian

“The World Atlas of Coffee… takes ambitious as its starting point and then shoots for exhaustive… It’s a book coffee professionals and enthusiasts alike should not just add to their libraries but dog-ear and highlight.” – Fresh Cup Magazine

“An unusual offering that will be of value in collections serving agriculture, business, and nutrition students.” – Library Journal

Publisher: Octopus Publishing Group

ISBN: 9781784724290

Number of pages: 272

Weight: 1100 g

Dimensions: 258 x 200 x 24 mm