The World Atlas of Coffee 3rd Edition is a detailed guide to the dynamic world of coffee production by James Hoffmann, barista champion and Sunday Times bestselling author. This expanded and fully updated edition features new chapters on decaffeinated coffee and steep & release preparation methods, as well as new coffee destinations—Australia, Japan, and Puerto Rico.
Coffee has never been more interesting than it is today. Producers have more varieties and techniques at their disposal than ever before, and consumers can share their expertise to get the best out of every cup. Where the coffee comes from, how it was harvested, processed, and roasted, and even what kind of water you use to prepare it—all of these factors have a significant impact on the final taste. James Hoffmann explains these key factors and shows you step by step the journey from coffee seed to drink in your cup.
The atlas presents more than 35 coffee-growing countries —from Bolivia to Zambia— and describes their characteristics, processing methods, and quality-determining factors. You will also learn about the development of espresso machines and why the strength indicators on supermarket coffee are not good news. This is the first publication to map global coffee production in such detail and offers knowledge that has not yet been published outside the coffee industry.
Expanded 3rd edition, more than 400,000 copies of previous editions sold.