The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed

Product Information

Lccn 2014498965 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.7707 Ocr_module_version 0.0.15 Ocr_parameters -l eng Old_pallet IA-WL-1200099 Openlibrary_edition I did appreciate the country breakdown of coffee as well as the origin of coffee and how it has progressed over the years. Americans consume 400 million cups of coffee per day, equivalent to 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world. The World Atlas of Coffee is an excellent choice for these coffee lovers. I think that the book stands for its name - "The World Atlas of Coffee". Well illustrated, painstakingly explaining every step from coffee history and tree types to the cup. Reading hardcopy is a pleasure because of its superb quality (even book cover resembles a coffee bean bag material). Undeniably a book for hardcore enthusiasts who crave detail - and in this respect it excels. I should've known better given the title, but this book works much better as a reference text than as something you'd read cover to cover. It is an atlas in the truest sense of the word.

The World Atlas of Coffee: From - OceanofPDF [PDF] [EPUB] The World Atlas of Coffee: From - OceanofPDF

The World Atlas Of Coffee : From Beans To Brewing - Coffees Explored, Explained And Enjoyed 2nd Ed. [EPUB] 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 in that expertise to make sure 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 brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. I wish you all a flavorful cup of Guatemalan Acatenango, or if 1300-2000m grown 'Joe isn't your thing, then perhaps a Cibao terroir from the Dominican Republic will be more to your liking, though it won't have been harvested recently if you're reading this in the summertime, so maybe a simple latte is best—unless you live in Italy, in which case that's not coffee at all.

Full Book Name: The World Atlas of Coffee: From Beans to Brewing — Coffees Explored, Explained and Enjoyed This is not just a "coffee table" book (no pun intended); it's a fascinating book about my favourite beverage. I wonder if this guy has written a book on Gin? If so...I'll change sex and marry him. 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 in that expertise to make sure 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 brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee roaster James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. The last third or so of this rather brief book is an overview of all the coffee producing countries: the very short history of the country's coffee industry, specific traits of the local coffees etc. So "The World Atlas" in the title is also quite appropriate. This beautiful hardcover book does a thorough job of cataloging all aspects of modern coffee varieties, growing methods, importing and trading concerns, roasting techniques, and coffee preparation methods. If you are interested to learn more about the fascinating world of coffee, The World Atlas of Coffee is a great place to start. The book begins by introducing the reader to coffee itself including its anatomy, genetics, and varieties. It then moves into a detailed description of growing, harvesting, and processing techniques. From there, the reader is taken along the journey of trading and importing. With these basics established, Hoffmann takes us into an overview of roasting, buying and storing, tasting, and preparation methods... The real heart of this book, though is in the Coffee Origins section. The origin of the coffee we drink can dictate so much about the social impact of our coffee buying decisions, the potential flavor of our coffee, and the overall quality of the final prepared cup. Roughly half of the book is dedicated to describing the various countries and regions in which coffee is grown. The regions cataloged cover three continents and 29 different countries... As you enter the world of specialty coffee, this book can be an excellent high level guide to help you navigate the different varieties, origins, and production methods used in the industry... It will make a beautiful edition to any coffee table and offers some interesting reading that will surely enhance your morning cup.-- (02/24/2015)

The world atlas of coffee : from beans to brewing--coffees The world atlas of coffee : from beans to brewing--coffees

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 in that expertise to make sure 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 brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir , how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. A few weeks ago that I got my first coffee beans and learned to make pour over coffee. I've been fascinating with learning more and more about coffee ever since. This book has been a great resource for me. Taking the reader on a global tour of coffee-growing countries, The World Atlas of Coffee presents the bean in full-color photographs and concise, informative text. It shows the origins of coffee -- where it is grown, the people who grow it; and the cultures in which coffee is a way of life -- and the world of consumption -- processing, grades, the consumer and the modern culture of coffee. At times it feels like an extensive list being recited because it is precisely that, but I think it is valuable. Professionals and enthusiasts alike will love this beautiful book by James Hoffmann. From overviews of the world's most vibrant coffee-growing regions, to step-by-step brewing tutorials, the content is educational, thought-provoking, and substantial. I've already recommended this book to Barista Magazine readers countless times.-- (07/01/2015)This ultimate guide to coffee contains comprehensive details on the beans and brews of more than 35 countries.

The World Atlas of Coffee

The World Atlas of Coffee: From Beans to Brewing -- Coffees Explored, Explained and Enjoyed, by James Hoffmann, is a fascinating encyclopedia looking at coffee in all its forms globally. The book explores the plant, its cultivation and production, the development of coffee drinking as a beverage, the composition of the bean, its various species, roasting and harvesting techniques, and how to brew the beverage in various forms to promote high quality taste and flavour. It also explores, country by country, where beans are grown, and what to look for in the regions highest quality beans. It was cool to see how the coffee is harvested and processed and in the end, how it's roasted, ground, and eventually brewed (there is apparently lots of ways to brew coffee I realized) and... finally drank by us. James Hoffman is one of the big names of specialty coffee industry, and this book was very informative, however, it was curated for a coffee beginner. Professionals and enthusiasts alike will love this beautiful book by James Hoffmann. From overviews of the world's most vibrant coffee-growing regions, to step-by-step brewing tutorials, the content is educational, thought-provoking, and substantial. I've already recommended this book to Barista Magazine readers countless times.

So I started reading this amazing book and dived into the great world of brown gold. Nothing in this world is for certain. There is a huge amount of experience, instinct and knowledge necessary to be successful in this business and that most of the time quantity comes before quality and that not every coffee bean is destined to give you a good or even better great tasting cup of coffee. If you have been watching James’s videos for a while, most of the information in the book was already shared in said YouTube videos. Highly recommended for those, who consider coffee to be way more than the following quote from the book (it is lovely to notice the author's aversion to commodity coffees): The World Atlas of Coffee gives you a deep look behind the counter of your next coffee shop and inside the cup of coffee you´re about to drink. You´ll get to know that planting and growing of the coffee plants isn´t the only thing that’s necessary to get to what counts the most for a cup of coffee: the coffee bean. It's all in the title. From well-respected coffee guru James Hoffmann, The World Atlas of Coffee gives a precise, objective look at all aspects of the coffee production process around the world—species of coffee plant, growing regions, processing methods, roasting, grinding, and brewing. It's objective in that Hoffmann generally presents different options for achieving the aforementioned steps by describing their general effects on the final cup without saying what he personally prefers, though the further you get in the book the more his (worthwhile) opinions begin to become clear. It's precise in its details: ratios of grams of coffee to grams of water recommended for various brewing methods, years in which coffee production began in a various countries, even the harvest seasons and altitude at which coffee is grown in various regions.

The World Atlas of Coffee: From beans to brewing - coffees

The photographs are beautifully done and give you that feel for being there in another place. It's fascinating to see where the coffees sitting in your home came from. And now I can look them up in this book and learn more about them before deciding which coffee to buy. Nothing like a good cup of coffee! Coffee tasting bars are springing up everywhere along with coffee tourism--learn where it comes from and why it tastes a certain way. This last word on coffee provides maps, beautiful photography, taste profiles and great new ways to enjoy coffee! Aficionados will enjoy reading this along with their morning "shot"!-- (12/01/2015) At a minimum, this book is thorough and comprehensive regarding a wide range of coffees and growing locations. If you're REALLY into coffee, the detail may be useful, but it could also be a little overwhelming. But the book certainly lives up to its title as a "world atlas", as it includes coffees/growing areas that I didn't even know produced coffee. I drink coffee every day, but didn’t really know how it is grown and made. This is the ultimate “coffee table” book - (pun intended) 😁. It was very informative and enjoyable.Part 2 was okay; however, a lot of its contents are on his YouTube channel. Not much of this part was new to me, and, in some instances (like some of the brew methods), it was actually outdated! The perfect cup of coffee is something that lies within every individual coffee lover’s personal taste. Every taste is different, and therefore everyone tastes one and the same cup of coffee in a different way. The right amount of water as well as the right water and the right equipment. No matter if you´re using a normal coffee maker or if you fill your beans in an one touch fully automatic machine. I also found that the objectivity of Hoffmann's approach made the latter sections of the book a bit repetitive. While it's wonderful that coffee from Colombia can be fruity, floral, or have a heavier body, to cover all his bases, Hoffman employs a certain vagueness in outlining the flavors of coffee varietals which I found to be annoyingly similar across a number of disparate countries. Let me be clear: as a detail-oriented coffee aficionado myself, I love the detail that Hoffmann put into his work; I just wish he'd balanced the book out more, spending equal time talking about things like the history of coffee consumption, anything having to do with decaf, specifics of flavor differences found in high quality cups, hand grinders vs electric, or even an explanation as to why he hates percolators with such passion. Aside from that last one and decaf, these topics are all described, just not with the detail he gave regarding coffee producing countries. Then again, it is The World ATLAS of Coffee, so maybe I was expecting the wrong thing. This book contains everything you ever wanted to know about coffee. It talks about everything from the plants to processing techniques, how to brew it and where coffee is grown with what characteristics. The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.'