The World Atlas of Coffee 3rd Edition

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An in-depth guide to the dynamic world of coffee production by bestselling author James Hoffmann, this expanded and fully updated 3rd edition offers new insights into decaffeination and steep and release brewers, as well as notable origins like Australia, Japan, and Puerto Rico. Coffee has never been more fascinating, with producers now utilizing a variety of techniques and cultivars that enhance the quality of what we drink. This book explores the journey of coffee from its origins, examining how factors such as harvesting methods, roasting processes, and water quality influence flavor. Hoffmann, a champion barista and coffee expert, delves into the nuances of coffee varieties, the impact of terroir, and the intricacies of brewing. He provides a comprehensive overview of coffee production across over 35 countries, highlighting key characteristics and methods that determine quality. Readers will also discover the history of the espresso machine and why supermarket coffee strength guides can be misleading. This work presents knowledge previously unpublished outside the coffee industry, making it an essential resource for anyone eager to deepen their understanding of coffee.