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The World Atlas of Coffee

The World Atlas of Coffee
The World Atlas of Coffee

James Hoffmann

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Synopsis


1/3 million copies sold



'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)

'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)



'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)


'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)


For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.


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.


Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

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Summary

Chapter 1: The Origins of Coffee

* Traces the history of coffee cultivation from Ethiopia to Yemen, the Arabian Peninsula, and eventually to Europe and the Americas.
* Example: The Kaldi legend tells the story of a goat herder in Ethiopia who observed his goats becoming energetic after consuming coffee beans, leading to the discovery of the plant's stimulating properties.

Chapter 2: The Coffee Plant and Its Cultivation

* Describes the botanical characteristics of the coffee plant, including its genus (Coffea) and species (arabica, robusta, and liberica).
* Example: Arabica coffee is known for its superior flavor and aroma, while robusta is a more robust and disease-resistant variety often used in blends and instant coffee.

Chapter 3: Processing and Roasting Coffee

* Explains the various methods of processing coffee beans, including natural, washed, and honey processing.
* Example: Natural processing involves drying the coffee cherries with the beans still inside, while washed processing removes the cherry pulp before drying.

Chapter 4: The World's Coffee Regions

* Explores the major coffee-producing regions of the world, including Africa, Asia, Latin America, and Oceania.
* Example: Ethiopia's Yirgacheffe region is renowned for its floral and fruity Arabica coffees, while Colombia's Medellín region produces a balanced and aromatic blend of Arabica and Robusta varieties.

Chapter 5: Coffee Brewing Methods

* Introduces different coffee brewing techniques, including drip, pour-over, French press, and espresso.
* Example: Drip brewing involves pouring hot water over ground coffee in a filter, allowing the coffee to drip into a carafe below.

Chapter 6: Coffee Culture and Consumption

* Delves into the cultural significance of coffee around the world, including traditional preparation methods and social rituals.
* Example: In Turkey, coffee is often brewed in a cezve (pot) and served with a foamy top, while in Vietnam, iced coffee is a popular drink known as cà phê đá.

Chapter 7: The Future of Coffee

* Discusses current challenges and trends in the coffee industry, such as climate change, sustainability, and the rise of specialty coffee.
* Example: Climate change is impacting coffee production regions, leading to the development of drought-resistant coffee varieties.