The World Atlas Of Coffee (3nd edition)

By James Hoffmann

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 immersion and percolation brewing methods, as well as new coffee-growing regions: Australia, Japan, and Puerto Rico.

Coffee has never been more exciting than it is today. Producers have access to a greater variety of cultivars and techniques than ever, while consumers can share their knowledge to get the most out of every cup. Coffee’s origin, how it is harvested, processed, and roasted, and even the quality of the water used to brew it—all these factors have a considerable influence on the final taste. James Hoffmann explores these key elements and takes you through coffee’s journey, step by step, from seed to cup.

This atlas features more than 35 coffee-producing countries—from Bolivia to Zambia—and describes their distinctive characteristics, processing methods, and the factors that determine product quality. You’ll also discover the evolution of espresso machines and why the intensity indicators on supermarket coffee packages are misleading. This is the first book to map global coffee production in such detail, offering insights that are new to the general public and had previously been reserved for industry professionals.

Expanded 3rd edition; more than 400,000 copies sold of previous editions.