THE WORLD ATLAS OF COFFEE 2nd EDITION
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. World champion barista, and coffee roaster, 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. For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.
It is divided into three main sections:
The first covers the coffee tree itself, from the plant through harvest to processing and roasting.
The second section explores getting the best from the coffee you buy at home. Various brewing methods, including espresso, are covered as well as the finer details of water and coffee grinders themselves.
The third, main section of the book covers the countries producing coffee. Subdivided by continent, the book covers the history of coffee in each country, as well as the key growing area. There are maps, information on harvest times and varieties, and guiding tasting notes as well.
Publication from James Hoffmann
Hardback: 272 pages
Published in the UK by Octopus Book Publishing Group Ltd
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