The World Atlas of Coffee

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 benefit from this expertise 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 for brewing are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann explores these key factors, examining the coffee varieties, the influence of terroir, how it is harvested and processed, the roasting methods used, and the way the beans are brewed.

Country by country – from Bolivia to Zambia – he identifies the key characteristics and methods that determine the quality of a country's produce. Along the way, we learn everything from the development of the espresso machine to why the strength ratings on supermarket coffee are really not good news. This is the first book to document coffee production from over 35 countries and includes knowledge that has never before been published outside the coffee industry. For anyone wanting to learn more about coffee and its wonderful nuances and possibilities, this is the must-have book.