Name: The World Atlas of Coffee
ISBN: 9781770854703

James Hoffman

Provides an all-encompassing guide to coffee, presenting its origins and cultural impact, detailing where it is grown around the world, and chronicling the modern fascination with it.

From Beans to Brewing -- Coffees Explored, Explained and Enjoyed

The World Atlas of Coffee

Thin book about the different types of coffees available in the world.

After a short, but nevertheless very interesting, interlude about general differences about coffee production and the different possibilities for coffee making, Mr  Hoffmann is listing up all the coffee producing countries.

More of a guidebook for someone who is really interested to find and taste different coffees from around the world.

André 

Thin book about the different types of coffees available in the world.

After a short, but nevertheless very interesting, interlude about general differences about coffee production and the different possibilities for coffee making, Mr  Hoffmann is listing up all the coffee producing countries.

More of a guidebook for someone who is really interested to find and taste different coffees from around the world.



Keven Wang

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 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.

From Beans to Brewing - Coffees Explored, Explained and Enjoyed

Thomas Pinder

Really interesting look at the coffee production process from bean to cup and every step of the way. Great pictures and illustrations complement the explanations in this book.

Margaret Sh.

Really well written and the illustrations were *chef's kiss*.
A well-rounded intro to coffee-ology book. Wish it had more in-depth discussion and methods on home-brewing (as I would say 80% of the reader are coffee consumers rather than coffee producers).

The worldwide bestseller - 1/4 million copies sold 'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer) 'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer) 'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer) 'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer) For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. 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.

The World Atlas of Coffee From Beans to Brewing -- Coffees Explored, Explained and Enjoyed