The World Atlas of Coffee by James Hoffmann
The bestselling reference updated and expanded with seven new coffee-growing countries.
It is a good time for coffee lovers. The quality and variety of their beverage of choice has never been better, and they are enjoying the befits with relish, spending big dollars on quality beans, specialty coffees, and the coffee culture. They are learning more about what is in the cup, where it comes from, how it is roasted, and what makes one coffee bean different from another.
Where coffee is grown, how it is 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 Hoffman examines these key factors country by country—from Bolivia to Zambia—he identifies key characteristics and also gives practical advice on how to make superb coffee at home.
For this new edition, the author expanded his research travels over the last several years to include seven additional coffee-growing regions: the Democratic Republic of Congo, Uganda, China, the Philippines, Thailand, Haiti, and Puerto Rico. These are covered in 16 additional pages. As well, all of the book's maps have been updated to show greater detail, and all statistics and data have been updated to the most recent available.
Organized by continent and then country or region, The World Atlas of Coffee presents the world's favorite brew in color spreads packed with information.
The coverage in The World Atlas of Coffee is wide and deep. The book is used by baristas and coffee-tasting instructors in North America and overseas and has been welcomed by enthusiastic coffee drinkers everywhere. Appropriate for special and general collections alike, it is an essential selection.
The bestselling reference updated and expanded with seven new coffee-growing countries.
It is a good time for coffee lovers. The quality and variety of their beverage of choice has never been better, and they are enjoying the befits with relish, spending big dollars on quality beans, specialty coffees, and the coffee culture. They are learning more about what is in the cup, where it comes from, how it is roasted, and what makes one coffee bean different from another.
Where coffee is grown, how it is 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 Hoffman examines these key factors country by country—from Bolivia to Zambia—he identifies key characteristics and also gives practical advice on how to make superb coffee at home.
For this new edition, the author expanded his research travels over the last several years to include seven additional coffee-growing regions: the Democratic Republic of Congo, Uganda, China, the Philippines, Thailand, Haiti, and Puerto Rico. These are covered in 16 additional pages. As well, all of the book's maps have been updated to show greater detail, and all statistics and data have been updated to the most recent available.
Organized by continent and then country or region, The World Atlas of Coffee presents the world's favorite brew in color spreads packed with information.
The coverage in The World Atlas of Coffee is wide and deep. The book is used by baristas and coffee-tasting instructors in North America and overseas and has been welcomed by enthusiastic coffee drinkers everywhere. Appropriate for special and general collections alike, it is an essential selection.
The bestselling reference updated and expanded with seven new coffee-growing countries.
It is a good time for coffee lovers. The quality and variety of their beverage of choice has never been better, and they are enjoying the befits with relish, spending big dollars on quality beans, specialty coffees, and the coffee culture. They are learning more about what is in the cup, where it comes from, how it is roasted, and what makes one coffee bean different from another.
Where coffee is grown, how it is 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 Hoffman examines these key factors country by country—from Bolivia to Zambia—he identifies key characteristics and also gives practical advice on how to make superb coffee at home.
For this new edition, the author expanded his research travels over the last several years to include seven additional coffee-growing regions: the Democratic Republic of Congo, Uganda, China, the Philippines, Thailand, Haiti, and Puerto Rico. These are covered in 16 additional pages. As well, all of the book's maps have been updated to show greater detail, and all statistics and data have been updated to the most recent available.
Organized by continent and then country or region, The World Atlas of Coffee presents the world's favorite brew in color spreads packed with information.
The coverage in The World Atlas of Coffee is wide and deep. The book is used by baristas and coffee-tasting instructors in North America and overseas and has been welcomed by enthusiastic coffee drinkers everywhere. Appropriate for special and general collections alike, it is an essential selection.
ABOUT THE AUTHOR
James Hoffmann is a coffee expert, author and the 2007 World Barista Champion. Along with a team of experts, he operates Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London, UK. James travels frequently to the coffee producing countries and is a popular speaker. His website is www.jimseven.com.
