The World Atlas of Coffee. From beans to brewing – coffees explored, explained and enjoyed wer. angielska

Selling an impressive 400,000 copies across its initial two editions, James Hoffmann's comprehensive guide explores the exciting realm of coffee production. The Sunday Times bestselling author of "How to Make the Best Coffee at Home" presents this third expanded and fully revised edition, which now includes new chapters discussing decaffeination and steep and release brewers. It also highlights additional noteworthy coffee origins such as Australia, Japan, and Puerto Rico.Today, coffee is more fascinating and high-quality than ever before, with producers having access to a wealth of varieties and innovative techniques. This allows consumers to enjoy a superior coffee experience. Understanding where coffee is sourced, how it's harvested, the methods used in roasting, and the water quality all contribute significantly to the final taste of our cup. Renowned barista and coffee connoisseur James Hoffmann delves into these essential aspects, analyzing different coffee varieties, the impact of terroir, and detailing the harvesting, processing, and roasting up to the brewing techniques employed with the beans. Exploring country by country, from Bolivia to Zambia, Hoffmann highlights the unique characteristics and methodologies that determine each nation's coffee excellence.Throughout the book, readers gain insights into everything from the evolution of the espresso machine to the misleading nature of strength guides found on supermarket coffee packaging. Notably, this is the first publication to map out coffee production across more than 35 countries, featuring insights previously unpublished outside the specialized coffee industry.