The World Atlas of Coffee 3rd edition
From beans to brewing – coffees explored, explained and enjoyed
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The World Atlas of Coffee 3rd edition
Narrated by:
James Hoffmann
Buy Now for £17.94
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Narrated by:
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James Hoffmann
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By:
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James Hoffmann
An in-depth guide to the dynamic world of coffee production by the Sunday Times bestselling* author of How to Make the Best Coffee at Home, James Hoffmann.
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For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. This expanded and fully updated 3rd edition contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.
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 - James 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.
*In the Sunday Times top ten non-fiction manuals chart, w/c September 19, 2022
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Great Depth of description to help me learn about my coffee.
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His engaging narration and storytelling
This is definitely the quintessential handbook for the true coffee nerd
With a lot of valuable information made very approachable.
I really enjoyed reading this book feeling like I was learning and having fun at the same time.
It balances giving a lot of information without going into much depth with anything unnecessary
It gives good cultural historical and sensory context and I also picked up some fun coffee trivia along the way
It’s a great reference next time you look at a coffee back with a origin region that you are not familiar with
In that way, it is definitely very practical and I’ve already used the book as such
Maybe it would’ve been beneficial with a chapter in the end summarising the varieties taste profile and traceability of each country so they would be easier to refer back to and compare.
All of the information are in the book, but repeating it at the end would have been helpful
And maybe the exact information and order of varieties and such could have been streamlined a bit to make it easier skipping back-and-forth looking for specific information
Maybe it would also have been relevant to include bordering countries for the coffee growing regions. I could always find a map but researching which coffee growing regions border other coffee growing regions may prove a bit tedious.
As the book mentions borders are kind of arbitrary so I think this would’ve been a useful edition
I was also hoping to find Denmark mentioned in the book since we technically grow some coffee for speciality cafés but probably it’s because it’s not exported
in truth. I was just hoping to hear Hoffmann‘s opinion on my country of origin so I’m kind of biased there.
It’s always great when the only criticism you have is that the book is too short
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