Book The World Atlas Of Coffee: From Beans to brewing - coffees explored, explained and enjoyed Hoffmann, James

Coffee has never been better or more interesting than it is today. Coffee farmers have access to more varieties and techniques than ever before, and we as consumers can share that experience to ensure that the coffee we drink is the best we can find. Where the coffee comes from, how it was harvested, the roasting process, and the water used to brew it are just some of the factors that influence the taste of what we drink.

Champion barista and coffee expert James Hoffmann examines these key factors, looking at coffee varieties, the influence of terroir, how it's harvested and processed, the roasting methods used, and the way the beans are crafted.
Country by country, from Bolivia to Zambia, it then identifies the key characteristics and methods that determine the quality of that country's production.

Along the way, we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee aren't really good news.

This is the first book to record coffee production from more than 35 countries, and encompasses insights never before published outside of the coffee industry. For all those who want to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.