The World Atlas of Coffee : From beans to brewing – coffees explored, explained and enjoyed
by James Hoffmann
Editor: Octopus Publishing Group
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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 this expertise to ensure that 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 infusion are some of the factors that affect the taste of what we drink.Champion of the coffee roaster and barista that James Hoffmann examines these key factors, looking at the varieties of coffee, the influence of the soil, how it is harvested and processed, the roasting methods used, thanks to the way the beans are brewed.Country by country – from Bolivia to Zambia – it then identifies the key characteristics and methods that determine the quality of the country’s production.Along the way, we learn everything from the development of the espresso machine, to why strength guides on the supermarket coffee really are not good news.It is the first book to trace coffee production in more than 35 countries, covering knowledge that has never been published outside the coffee industry.For all those who want to better understand coffee and its wonderful nuances and possibilities, this is the book to have.
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